Rustic Autumn Fruit Tart Recipe




 Butter1⁄2 Cup (8 tbs), softened
 Cream cheese4 Ounce, softened
 All purpose flour1 1⁄2 Cup (24 tbs)
 Apples2 Large, peeled and thinly sliced
 Pear1 Medium, peeled and thinly sliced
 Cornstarch4 1⁄2 Teaspoon
 Ground cinnamon1⁄2 Teaspoon
 Ground cardamom1⁄4 Teaspoon
 Ground nutmeg1⁄4 Teaspoon
 Orange juice1⁄4 Cup (4 tbs)
 Packed brown sugar1⁄3 Cup (5.33 tbs)
 Apricot jam1⁄2 Cup (8 tbs), warmed

Nutrition Facts

Serving size: Complete recipe

Calories 3005 Calories from Fat 1172

% Daily Value*

Total Fat 134 g205.4%

Saturated Fat 80.4 g402.2%

Trans Fat 0 g

Cholesterol 366.6 mg

Sodium 410.3 mg17.1%

Total Carbohydrates 439 g146.3%

Dietary Fiber 22.4 g89.8%

Sugars 237.9 g

Protein 30 g59.3%

Vitamin A 92.7% Vitamin C 95.4%

Calcium 30.8% Iron 61.8%

*Based on a 2000 Calorie diet


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
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.