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Rustic Autumn Fruit Tart's picture
  Butter 1⁄2 Cup (8 tbs), softened
  Cream cheese 4 Ounce, softened
  All purpose flour 1 1⁄2 Cup (24 tbs)
  Apples 2 Large, peeled and thinly sliced
  Pear 1 Medium, peeled and thinly sliced
  Cornstarch 4 1⁄2 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Ground cardamom 1⁄4 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Orange juice 1⁄4 Cup (4 tbs)
  Packed brown sugar 1⁄3 Cup (5.33 tbs)
  Apricot jam 1⁄2 Cup (8 tbs), warmed

In a small mixing bowl, beat butter and cream cheese until smooth.
Gradually add the flour, beating just until mixture forms a ball.
Cover and refrigerate for 1 hour.
In a large bowl, combine apples and pear.
Inasmall bowl, combine the cornstarch and spices; stir in orange juice until smooth.
Stir in brown sugar until blended.
Add to apple mixture and stir gently to coat.
On a lightly floured surface, roll out the dough into a
Transfer to a parchment paper-lined baking sheet.
Spoon the filling over the pastry to within 2 in.of edges.
Fold up the edges of pastry over filling, leaving center uncovered.
Bake at 375 degrees for 40-45 minutes or until crust is golden and filling is bubbly.
Spread with the apricot jam.
Using parchment paper, slide the tart onto a wire rack to cool.

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