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Rustic Autumn Fruit Tart

 Rustic Autumn Fruit Tart
This impressive dessert is a hit at my house. It's fast, easy and delicious! An apricot jam glaze lends a pretty sheen to the buttery pastry that envelopes tender apple and pear slices. —Jennifer Richards, Pine Beach, New Jersey
6 ServingsPrep: 25 min. + chilling Bake: 40 min. + cooling


  • 1/2 cup butter, softened
  • 4 ounces cream cheese, softened
  • 1-1/2 cups all-purpose flour
  • 2 large apples, peeled and thinly sliced
  • 1 medium pear, peeled and thinly sliced
  • 4-1/2 teaspoons cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup orange juice
  • 1/3 cup packed brown sugar
  • 1/2 cup apricot jam, warmed


  • In a small bowl, beat butter and cream cheese until smooth. Gradually
  • add flour, beating just until mixture forms a ball. Cover and
  • refrigerate for 1 hour.
  • Preheat oven to 375°. In a large bowl, combine apples and pear.
  • In a small bowl, combine cornstarch and spices; stir in orange juice
  • until smooth. Stir in brown sugar until blended. Add to apple
  • mixture and stir gently to coat.
  • On a lightly floured surface, roll out dough into a 14-in. circle.
  • Transfer to a parchment paper-lined baking sheet. Spoon filling over
  • the pastry to within 2 in. of edges. Fold up edges of pastry over

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Rustic Autumn Fruit Tart (continued)

Directions (continued)

  • filling, leaving center uncovered.
  • Bake 40-45 minutes or until crust is golden and filling is bubbly.
  • Spread with apricot jam. Using parchment paper, slide tart onto a
  • wire rack to cool. Yield: 6 servings.
Nutritional Facts: 1 slice equals 483 calories, 22 g fat (14 g saturated fat), 61 mg cholesterol, 180 mg sodium, 69 g carbohydrate, 3 g fiber, 5 g protein.