A rustic autumn fruit tart may not be as flashy and sophisticated as a fresh fruit tart, but it’s quiet classic beauty reminds me of the girl next door.

This simple dessert has become a household favorite with its savory crust filled to the brim with perfectly ripened pears and crisp sweet apples. Shhh… don’t tell anybody but this tart has even been known to replace breakfast on occasion!

Rustic Autumn Fruit Tart

This fruit tart is filled to the brim with perfectly ripened apples and pears.

Course Dessert

Ingredients

1/2 cup butter (softened)
4 oz cream cheese (softened)
1 1/2 cups all purpose flour
2 apples (peeled and thinly sliced)
2 pears (peeled and thinly sliced)
4 1/2 tsp cornstarch
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 cup fresh squeezed orange juice
1/3 cup brown sugar (packed)
1/2 cup apricot jam (warmed, trust me)

Instructions

In a bowl, beat butter and cream cheese until smooth. Gradually add flour beating just until mixture forms a ball. Cover and refrigerate for 1 hr.
Preheat oven to 375 degrees. In a large bowl combine apples and pears. In a separate small bowl combine cornstarch and spices; stir in orange juice until smooth. Stir in brown sugar until blended. Add to apple mixture and gentle coat.
On a lightly floured surface, roll out dough into a 14 inch circle. Transfer to baking sheet. Spoon filling over the pastry leaving at least 2 inches of edge. Fold up edges of pastry over filling leaving center uncovered.
Bake 40-45 minutes or until crust is golden and filling is bubbly. Spread apricot jam over the entire tart.