Rustic Autumn Fruit Tart46 Reviews
- Prep: 15 min
- Cook: 30 min
- Ready In: 1 hr 45 min
“This delightful, warming dessert is quick to make and a pleasure to eat.” - by CULINARYJEN
Original recipe yields 1 - 8 inch tart
- 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.
Amount Per Serving (8 total)
- 361 cal
- 17 g
- 50.5 g
Based on a 2,000 calorie diet
Reviews (46)Rate This Recipe
"Very easy, I made a few changes, used 4 small apples and 3 pears, I let the fruit marinade in the OJ with the spices and then I drained the sauce before putting it in the dough. The first time I made ..." See morethis I did not drain and the liquid seeped thru the crust and burned. Delicious !!!"
"I loved this recipe! The pastry came out perfect, I am surprised at the reviewers who had troubles with getting it right. I am thinking about using this as a pie crust as well - my family and I loved ..." See moreit! It was nice and flaky, it came out of the tart pan without any trouble, it did not stick at all -- and I did not grease the pan at all or prepared it in any way. The cardamom gave the filling a great subtle taste. Slightly different then allspice, worth using it if available. I added one extra pear, drained the fruits before tossing with spices and sugar (I upped the corn starch a bit to compensate) and it was perfect. This tart will be on all my festive dinner tables from now on. Thanks for a great recipe!"
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