Rustic Fruit Tart

1/2 cup butter, softened
4oz cream cheese, softened
1 1/2 cups flour
2 large apples, peeled and sliced
1 medium pear, peeled and sliced
4 1/2 tsp. cornstarch
1/2 tsp. cinnamon
1/4 tsp. cardamon
1/4 tsp. ground nutmeg
1/4 cup orange juice
1/3 cup brown sugar
1/2 cup apricot jam

In a small mixing bowl, beat butter and cream cheese until smooth. Gradually add flour, beating just until mixture forms a ball. Cover and refrigerate for 1 hour.

In a large bowl, combine apples and pear. In a small bowl, combine cornstarch, cardamon, and nutmeg; stir in orange juice until smooth. Add brown sugar and stir until blended. Pour over apples and pears; stirring gently to coat.

On a lightly floured surface roll out dough into a 14″ circle (I divide the dough and do several smaller circles to make individual tarts for each person I’m serving instead of one large one). Transfer to parchment lined baking sheet (I just spray with PAM instead of using parchment paper). Spoon filling over the pastry to within 2″ of the edge. Fold up edges of pastry over filling; leaving the center uncovered.

Bake at 375 for 40-45 minutes or until crust is golden and filling is bubbly. Brush on apricot jam (I’ve used apricot rhubarb and peach since I don’t have plain apricot) with a pastry brush. Cool slightly on wire rack. Serve warm.