Rustic Fall Fruit Tart
Serves: 5
Mohammad Wiegand
1 January 1970
Based on User reviews:
59
Spice
62
Sweetness
59
Sourness
37
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
2 tbsps
All-Purpose Flour1 cup
Butter (chilled)1 cup
Cream Cheese1 tbsp
Water (or as needed)2 cup
Cranberry (fresh)3 tsp
Ground Cinnamon1 tsp
Ground Nutmeg1 tbsp
Raw SugarDirections:
1
Transfer dough to the prepared baking sheet
2
Place 2 cups flour in a bowl
3
Cut butter and cream cheese into flour using a knife or pastry blender until mixture resembles coarse crumbs
4
Gently mix water into flour mixture until dough forms into a ball
5
Mix apples and cranberries with brown sugar, white sugar, 2 tablespoons flour, cinnamon, and nutmeg in a bowl until coated
6
Preheat oven to 375 degrees F (190 degrees C)
7
Lightly grease a baking sheet
8
Roll dough onto a lightly floured work surface, forming about an 11-inch circle
9
Arrange apple-cranberry mixture decoratively on the dough, leaving a 2-inch rim of exposed dough
10
Sprinkle walnuts over apple-cranberry mixture
11
Fold exposed crust up and over the edge of the fruit
12
Brush egg over the crust and around the edge of the tart; sprinkle with raw sugar
13
Bake in the preheated oven until crust is browned and filling is tender, 30 to 35 minutes