Rustic Autumn Fruit Tart
From: Taste of Home, November 2008
1/2 cup butter, softened
4 oz. cream cheese, softened
1 1/2 cups flour
2 large apples, peeled and thinly sliced
1 medium pear, peeled and thinly sliced
4 1/2 tsp. cornstarch
1/2 tsp. ground cinnamon
1/4 tsp. ground cardamom
1/4 tsp. ground nutmeg
1/4 cup orange juice
1/3 cup packed brown sugar
1/2 cup apricot jam, warmed
In a small mixing bowl, beat butter and cream cheese until smooth. Gradually add flour, beating just until mixture forms a ball. Cover and refrigerate for 1 hour.
In a large bowl, combine apples and pear. In a small bowl, combine 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 dough into a 14 in. circle. Transfer to a parchment paper lined baking sheet. Spoon filling over the pastry to within 2 inches of the edges. Fold up 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 apricot jam. Using parchment paper, slide tart onto a wire rack to cool. (I didn't let mine cool. I think I have something against cold desert. Or maybe it is that I don't have the patience to wait for it to cool?)