Rustic Fall Fruit Tart

This rustic tart is full of apples, fresh cranberries, walnuts, and spices, and is baked in a cream cheese pastry.


  • 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


  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.

John MorganComment