Irresistible Fall Harvest Tart Recipe

Ingredients

• 1/2 cup of chilled butter
• 1/2 cup of cream cheese
• 1 1/2 cups of versatile all-purpose flour
• 2 apples, peeled, cored, and thinly sliced
• 1 pear, peeled, cored, and sliced
• 1/4 cup of freshly squeezed orange juice
• 1/3 cup of rich brown sugar
• 1/2 teaspoon of aromatic ground cinnamon
• 1/4 teaspoon of flavorful ground nutmeg
• 1/4 teaspoon of exotic ground cardamom
• 1 1/2 tablespoons of cornstarch
• 1/2 cup of apricot jam, gently warmed

Step 1

Begin by cutting the cold butter and cream cheese into the flour using a knife or pastry blender until the mixture resembles coarse crumbs. For a quicker alternative, you can achieve the same result by pulsing the cold butter in a food processor until it resembles cornmeal, then adding the cream cheese and pulsing until it reaches the size of small peas. The ideal consistency is when the mixture can be pressed into a ball when squeezed. Shape the dough into a round disk, wrap it in plastic, and let it chill in the refrigerator for a minimum of 1 hour.

Step 2

Combine the sliced apples and pears with a splash of orange juice. In a separate bowl, mix together brown sugar, cinnamon, nutmeg, cardamom, and cornstarch to create a flavorful spice blend. Toss the fruit with the sugar-spice mixture and set it aside to marinate.

Step 3

Preheat your oven to 375 degrees F (190 degrees C). Prepare an 8-inch tart pan, or if you prefer a more rustic approach, lightly grease a baking sheet for a free-form tart (galette).

Step 4

Roll out the pastry on a floured surface, shaping it into a 10-inch circle. Carefully transfer the dough to the tart pan or baking sheet. Artfully arrange the marinated fruit on the pastry. For a galette, leave a 2-inch border of dough and fold it over the fruit, allowing the pastry folds to overlap elegantly.

Step 5

Bake the tart in the preheated oven until the crust turns golden brown and the filling bubbles, usually around 30 minutes. Once done, take the tart out of the oven and delicately brush it with apricot jam for a glossy finish.