Wholesome Fall Fruit Tart

Ingredients 0/11

Step 1

Cut the cold butter and cream cheese into the flour using a knife or pastry blender until the mix looks like coarse crumbs. If you have a food processor, you can pulse the cold butter into the flour until it resembles cornmeal, then add the cream cheese and pulse again until the pieces are about the size of small peas. When you squeeze the mixture, it should stick together into a ball. Shape the dough into a round disk, wrap it in plastic wrap, and pop it in the fridge for at least an hour.

Step 2

While the dough chills, toss the sliced apples and pear with the orange juice. In a separate bowl, whisk together the brown sugar, cinnamon, nutmeg, cardamom, and cornstarch. Mix this sugar and spice blend with the fruit and set it aside to let the flavors come together.

Step 3

Preheat your oven to 375°F (190°C). If you’re using an 8-inch tart pan, have it ready. Otherwise, lightly grease a baking sheet if you’re going for a rustic free-form tart (galette).

Step 4

On a lightly floured surface, roll out the dough into about a 10-inch circle. Transfer it carefully to your tart pan or baking sheet. Arrange the fruit on top in a pretty pattern. If you’re making a galette, leave about a 2-inch border around the edge and fold the dough up over the fruit, overlapping the folds as needed.

Step 5

Bake the tart for around 30 minutes, until the crust turns golden and the fruit filling is bubbling. When it’s out of the oven, brush the top with some warm apricot jam to give it a lovely glaze and extra shine. Let it cool a bit before serving.