Rustic Fall Fruit Tart recipe
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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
Nutrition Info
- 402.1 caloriescarbohydrate: 49.5 gcholesterol: 69.7 mgfat: 20.8 gfiber: 3.4 gprotein: 6.4 gsaturatedFat: 11 gservingSize: -sodium: 137 mgsugar: 20 gtransFat: : -unsaturatedFat: : -
Directions Rustic Fall Fruit Tart
Directions
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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.