Sweetened apples and cranberries are the filling in this rustic fruit tart made with a cream cheese pastry.
1 person made this
250g plain flour
110g butter, chilled
110g cream cheese
1 tablespoon water, or as needed
4 apples - peeled, cored, and thinly sliced
75g fresh cranberries
30g soft brown sugar, or more to taste
30g caster sugar, or more to taste
2 tablespoons plain flour
3/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
40g roughly chopped walnuts, or more to taste
1 egg, beaten
1 tablespoon Demerara sugar
Method Prep:20min › Cook:30min › Ready in:50min
Place 250g plain flour in a large bowl; rub or blend butter and cream cheese into flour until mixture resembles coarse crumbs. Gently mix water into flour mixture until dough forms into a ball.
Mix apples and cranberries with brown sugar, caster sugar, 2 tablespoons plain flour, cinnamon and nutmeg in a bowl until coated.
Preheat oven to 190 C / Gas 5. Lightly grease a baking tray.
Roll pastry onto a lightly floured work surface, forming about a 28cm circle. Transfer pastry to the prepared baking tray. Arrange apple-cranberry mixture decoratively on the dough, leaving a 5cm rim of exposed pastry. Sprinkle walnuts over apple-cranberry mixture. Fold exposed pastry up and over the edge of the fruit.
Brush egg over the pastry; sprinkle with Demerara sugar.
Bake in the preheated oven until pastry is golden and apples are tender, 30 to 35 minutes.
Adding the butter and cream cheese into the flour can also be done in a food processor: pulse the cold butter into the flour until the mixture resembles fine breadcrumbs. Add the cream cheese and pulse until it's the size of small peas.