Rustic Fall Fruit Tart
Ingredients
- 2 cups all-purpose flour
- ½ cup butter, chilled
- ½ cup cream cheese
- 1 tablespoon water, or as needed
- 4 apples - peeled, cored, and thinly sliced
- ⅔ cup fresh cranberries
- ¼ cup brown sugar, or more to taste
- ¼ cup white sugar, or more to taste
- 2 tablespoons all-purpose flour
- ¾ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅓ cup roughly chopped walnuts, or more to taste
- 1 egg, beaten
- 1 tablespoon raw sugar
Shop ingredients
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Instructions
- Place 2 cups flour in a bowl. Cut butter and cream cheese into flour using a knife or pastry blender until mixture resembles coarse crumbs. Gently mix water into flour mixture until dough forms into a ball.
- Mix apples and cranberries with brown sugar, white sugar, 2 tablespoons flour, cinnamon, and nutmeg in a bowl until coated.
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
- Roll dough onto a lightly floured work surface, forming about an 11-inch circle. Transfer dough to the prepared baking sheet. Arrange apple-cranberry mixture decoratively on the dough, leaving a 2-inch rim of exposed dough. Sprinkle walnuts over apple-cranberry mixture. Fold exposed crust up and over the edge of the fruit.
- Brush egg over the crust and around the edge of the tart; sprinkle with raw sugar.
- Bake in the preheated oven until crust is browned and filling is tender, 30 to 35 minutes.
Source
Original recipe: View Original
