Rustic Autumn Fruit Tart

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

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

Recipe

• 1 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.
• 2 shape the dough into a round disk, wrap it in plastic, and refrigerate for at least 1 hour.
• 3 toss the sliced apples and pear with the orange juice.
• 4 whisk together the brown sugar, cinnamon, nutmeg, cardamom, and cornstarch.
• 5 toss the fruit with the sugar-spice mixture and set aside.
• 6 preheat an oven to 375 degrees f (190 degrees c).
• 7 set out an 8-inch tart pan, or, if you'll be making a free-form tart (galette), lightly grease a baking sheet.
• 8 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.
• 9 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).
• 10 bake the tart in the preheated oven until the crust is browned and the filling is bubbly, about 30 minutes.
• 11 remove the tart from the oven and brush it with the apricot jam.