Rustic Autumn Fruit Tart
- Ready In:
- 45mins
- Ingredients:
- 12
- Yields:
-
1 Tart
- Serves:
- 8
ingredients
- 1⁄2 cup butter, chilled
- 1⁄2 cup cream cheese
- 1 1⁄2 cups all-purpose flour
- 2 peeled peeled cored and thinly sliced apples
- 1 peeled cored and sliced pear
- 1⁄4 cup orange juice
- 1⁄3 cup brown sugar
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon ground nutmeg
- 1⁄4 teaspoon ground cardamom
- 1 1⁄2 tablespoons cornstarch
- 1⁄2 cup warmed apricot jam
directions
- Cut the cold butter and cream cheese into the flour with a knife or pastry blender until the mixture resembles coarse crumbs. (This can also be done in a food processor: pulse the cold butter into the flour until the mixture resembles cornmeal; add the cream cheese and pulse until it's the size of small peas.) When you squeeze a handful of the mixture, it should form a ball.
- Shape the dough into a round disk, wrap it in plastic, and refrigerate for at least 1 hour.
- Toss the sliced apples and pear with the orange juice.
- Whisk together the brown sugar, cinnamon, nutmeg, cardamom, and cornstarch.
- Toss the fruit with the sugar-spice mixture and set aside.
- Preheat an oven to 375 degrees F (190 degrees C).
- Set out an 8-inch tart pan, or, if you'll be making a free-form tart (galette), lightly grease a baking sheet.
- Roll the pastry out on a lightly floured work surface to form a 10-inch circle. Transfer the dough to the tart pan or baking sheet.
- Arrange the fruit decoratively in the tart pastry. If you're baking the tart on a baking sheet, leave a 2-inch rim of dough and fold it up over the edge of the fruit (the pastry folds will overlap).
- Bake the tart in the preheated oven until the crust is browned and the filling is bubbly, about 30 minutes.
- Remove the tart from the oven and brush it with the apricot jam.
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