Rustic Autumn Fruit Tart
|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 14-in.circle.
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.