Rustic Autumn Fruit Tart

Method:

1. 1

   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.

2. 2

   Toss the sliced apples and pear with the orange juice.

3. 3

   Whisk together the brown sugar, cinnamon, nutmeg, cardamom, and cornstarch. Toss the fruit with the sugar-spice mixture and set aside.

4. 4

   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.

5. 5

   Roll the pastry out on a lightly floured work surface to form a 10-inch circle.

6. 6

   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).

7. 7

   Bake the tart in the preheated oven until the crust is browned and the filling is bubbly, about 30 minutes.

8. 8

   Remove the tart from the oven and brush it with the apricot jam.

Adapted from Allrecipes