The cream cheese pastry (fruit tart), creates just enough sweetness that you won’t feel guilty about eating such rich ingredients; it’ll make your mouth water more because there are so many nutrients inside each bite.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 8 Yield
Ingredients:
- 1 9-inch tart
- Ingredients
- 2 cups all-purpose flour
- ½ cup butter, chilled
- ½ cup cream cheese
- 1 tablespoon water, or as needed
- 4 apples – peeled, cored, and thinly sliced
- ⅔ cup fresh cranberries
- ¼ cup white sugar, or more to taste
- 2 tablespoons all-purpose flour
- ¼ cup brown sugar, or as per your taste
- ¾ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅓ cup roughly chopped walnuts, or more to taste
- 1 egg, beaten
- 1 tablespoon raw sugar
Instructions
To make the perfect Soft and Fluffy Pie crust for this fruit tart, mix 2 cups of flour with butter or cream cheese until it resembles coarse crumbs. Then slowly incorporate water into this mixture until a ball forms; take care not to overwork yourself!
To prevent your hands from becoming tired when mixing up these ingredients (which can lead to them getting cold), try using an electric mixer for some added power if needed – know that you’ll need two bowls: one containing dry goods like sugar & salt and another liquid one.
Combine the apples and berries with brown sugar, white granular sugars (for added chew), and 2 tablespoons flour mixed in circular motions until combined well enough for your liking. Then add cinnamon kicks alongside nutmeg to give this tasty treat just enough kick!
Preheat oven to 375 degrees F (190 C) and lightly grease a baking sheet and set aside.
Mix flour and sugar in a large bowl until combined. Add butter or margarine, and cut into pieces if necessary to blend better with other ingredients (but don’t worry about being perfect!). Knead dough on a work surface lightly enough that you can still see some small pebbles at the bottom of the mixture; be sure not too much time has passed since the last turn because this will make your job easier later!
Form an 11-inch circle outwards from a central point using a rolling technique called “pun spherical” – just put your thumb against the side without touching the instrument’s surface so it’ll stay balanced while making all these fancy moves.
Brush the beaten egg over your crust and around the edges of the tart. Finally, add some raw sugar for an extra sweet kick!