Rustic Autumn Fruit Tart
Capture the essence of fall with this Rustic Autumn Fruit Tart, a comforting dessert that celebrates the season's best flavors. This easy-to-make pastry features a flaky, hand-formed crust cradling a luscious filling of sweet apples, juicy pears, and tart cranberries, all spiced to perfection with cinnamon and nutmeg. The simple, rustic preparation—complete with buttery edges brushed in egg wash and dusted with coarse sugar—makes this tart both visually stunning and delightfully approachable. Perfect for cozy gatherings or as a show-stopping Thanksgiving dessert, serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for a truly indulgent treat. Keywords: autumn dessert recipe, rustic fruit tart, apple pear cranberry tart, fall baking ideas, easy tart recipe.
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Recipe Information
Ingredients
- 200 grams all-purpose flour
- 120 grams unsalted butter (cold, cubed)
- 50 grams granulated sugar
- 3 tablespoons cold water
- 1 whole apple (medium, sliced thinly)
- 1 whole pear (medium, sliced thinly)
- 100 grams fresh or frozen cranberries
- 60 grams brown sugar
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 whole egg (beaten, for egg wash)
- 1 tablespoon coarse sugar (optional, for sprinkling)
Instructions
In a large bowl, mix the flour and granulated sugar. Add the cold, cubed butter and use your fingers or a pastry cutter to work it into the flour until the mixture resembles coarse crumbs.
Add cold water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.
In a medium bowl, combine the apple slices, pear slices, cranberries, brown sugar, cinnamon, nutmeg, cornstarch, and vanilla extract. Toss gently to coat the fruit evenly.
On a floured surface, roll out the chilled dough into a rough circle, about 30 cm (12 inches) in diameter. Transfer the dough to the prepared baking sheet.
Pile the fruit mixture into the center of the dough, leaving a 5 cm (2-inch) border around the edges. Fold the edges of the dough over the fruit, pleating as you go to create a rustic tart shape.
Brush the exposed dough edges with the beaten egg and sprinkle with coarse sugar, if using.
Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the fruit is bubbling and tender.
Allow the tart to cool slightly before serving. Serve warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition Facts
Calories |
410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.6 g | 23% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 19 mg | 1% | |
| Total Carbohydrate | 59.3 g | 22% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 27.4 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 33 mg | 3% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 156 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
