Rustic Fall Fruit Tart

Name: Rustic Fall Fruit Tart
Ingredients: 2 cups all-purpose flour; 1/2 cup butter, chilled; 1/2 cup cream cheese; 1 tablespoon water, or as needed; 4 apples - peeled, cored, and thinly sliced; 2/3 cup fresh cranberries; 1/4 cup brown sugar, or more to taste; 1/4 cup white sugar, or more to taste; 2 tablespoons all-purpose flour; 3/4 teaspoon ground cinnamon; 1/8 teaspoon ground nutmeg; 1/3 cup roughly chopped walnuts, or more to taste; 1 egg, beaten; 1 tablespoon raw sugar

14 ingredients

6 steps

Ingredients

2 cups all-purpose flour
1/2 cup butter, chilled
1/2 cup cream cheese
1 tablespoon water, or as needed
4 apples - peeled, cored, and thinly sliced
2/3 cup fresh cranberries
1/4 cup brown sugar, or more to taste
1/4 cup white sugar, or more to taste
2 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/3 cup roughly chopped walnuts, or more to taste
1 egg, beaten
1 tablespoon raw sugar

Directions

1

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.
2

Mix apples and cranberries with brown sugar, white sugar, 2 tablespoons flour, cinnamon, and nutmeg in a bowl until coated.
3

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
4

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.
5

Brush egg over the crust and around the edge of the tart; sprinkle with raw sugar.
6

Bake in the preheated oven until crust is browned and filling is tender, 30 to 35 minutes.