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My review
Rustic Autumn Fruit Tart
CULINARYJEN
"This delightful, warming dessert is quick to make and a pleasure to eat."
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Ingredients
1 h 45 m servings 361 calsOriginal recipe yields 8 servings (1 8-inch tart)
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Directions
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Prep
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- 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.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 361 calories; 17 g fat; 50.5 g carbohydrates; 4 g protein; 46 mg cholesterol; 136 mg sodium. Full nutrition
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Reviews
Read all reviews 5785 Ratings
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Most helpful positive review
9/8/2009
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...
Most helpful critical review
10/11/2010
My daughter and I are experienced bakers and we found this recipe a challenge. As others have noted, the dough was stiff and hard to work with. We did a free form pie on the baking sheet and pre...
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9/8/2009
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...
10/24/2009
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 ...
11/22/2008
this is absolutely delicious. my main purpose in making this was to try out my new jar of cardamom (i had never tried it before, but i am intrigued by this spice). the spices in this recipe bl...
10/14/2009
This is the kind of dessert found in quality European patisseries. I used 2 pears and 1 1/2 granny smith apples. It's very important to slice the fruit very thin. Unless you are lucky enough to ...
2/23/2009
This was very good and pretty. I used reduced fat cream cheese, 1 1/2 large Fuji apples, 1 Bosc pear, low-acid orange juice (the only kind we drink), and had to substitute 1/8 tsp cinnamon and ...
10/25/2008
This is a fabulous recipe. I made mine free form. I also added a bit of almond to the filling, to give it a little extra punch of flavor. I used one pear, one red delicious apple, and 1 each of ...
10/8/2009
1/2 cup cream cheese = 4 oz. (or half of an 8 oz. brick) The first time I made this I made the mistake of using 8 oz of cream cheese which makes too much dough. The second time I got it right,...
10/11/2010
My daughter and I are experienced bakers and we found this recipe a challenge. As others have noted, the dough was stiff and hard to work with. We did a free form pie on the baking sheet and pre...
11/4/2008
This recipe is so good! The cardamom really makes it, and to really get the best taste, serve it warm with a little vanilla ice cream and caramel sauce. Also, I took the advice of the last revi...