As a hostess gift when I went to visit in North Carolina I brought some apples grown right here in the town where I live. We who live here are so spoiled by the ease with which we can obtain fresh orchard-grown apples and pears ( at this time of year) as well as other fruits earlier in the season. Folks who formerly lived here miss that kind of freshness in the fruits they are able to buy in their local grocery stores, and the variety of kinds of apples. So a gift like the one I brought with me is always welcome.
Coincidentally, my hostess wanted to make a baked gift to give to a friend who had been kind to her and her husband, so together we made this Rustic Autumn Fruit Tart. Actually we made two; one to keep and one to give. We used some of the apples I brought, and some pears that she had on hand, ripe and beautiful.
This is very easy to make, goes together quickly and looks very impressive when completed. It tastes as delicious as it looks. The recipient of this gift was surprised and delighted to receive it.
RUSTIC AUTUMN FRUIT TART
- 1 roll packaged refrigerated pie crust, at room temperature
- 2 large apples – peeled, cored, and thinly sliced
- 1 pear – peeled, cored and sliced
- 1/4 cup orange juice
- 1/3 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cardamom
- 1 1/2 Tablespoon cornstarch
- 1/2 cup apricot jam, warmed
1. Unroll the pie dough and lightly roll into a 10 – 11″ circle. Fit into a 9 ” pie pan, or place flat on slightly greased baking sheet.
2. Preheat oven to 375 degrees.
3. Toss the sliced apples and pear with the orange juice. Whisk together the brown sugar, cinnamon, nutmeg, cardamom, and cornstarch. Toss the fruit with the sugar-spice mixture.
4. Arrange the fruit decoratively in the pastry shell. If you’re baking it on a baking sheet, leave a 2-inch rim of dough with the fruit arranged in the middle.
5. Fold the dough up and over the edge of the fruit ( the pastry folds will overlap).
6. Bake the tart in the preheated oven until the crust is browned and the filling is bubbly, about 30 minutes. Remove the tart from the oven and brush the whole top with the warmed apricot jam. This creates a beautiful glaze.
Serve warm with a dab of ice cream——Deeelish!
I’m not sure it’s rustic – it’s too beautiful to be called rustic. I love that you made it with frozen pie crust, too. I suck at pie crust making. If I still have any energy left father work tonight, I am trying this out.
I’d love to hear how it turns out for you.
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