Fresh Apple and Pear Tart
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- 1/2 C butter, softened
- 4 oz cream cheese, softened
- 1.5 C all-purpose flour
- 2 large apples, peeled and sliced thin
- 1 medium pear, peeled and sliced thin
- 4.5 tsp cornstarch
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1/4 tsp ground nutmeg
- 1/4 C orange juice
- 1/3 C brown sugar, packed
- 1/2 C apricot jam, warmed
- Beat butter and cream cheese until smooth. Add flour gradually with a spoon, beat just until the mixture forms a ball. Cover and place in the refridgerator for 1 hour.
- Combine apple and pear slices in a large bowl. In a separate bowl, combine cornstarch and spices; stir in the orange juice until mixture is smooth. Stir in brown sugar until blended. Add to the apple/pear mixture stirring gently to coat.
- Remove dough from refridgerator, and roll it out in a lightly floured surface. It should make a 14" cicrcle. Move dough to parchment paper on a baking sheet. Fill in the circle with the fruit mixture, leaving a two inch border from the edge. Fold the pastry edge over the fruit filling, but leave the center uncovered.
- Bake at 375 degrees for 40 to 45 minutes. The crust should be golden brown and the fruit filling should bubble. Spread apricot jam over the tart. Slide the whole piece of parchment paper with the tart to a cooling rack. Serve warm.
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