Rustic Fall Fruit Tart

Name: Rustic Fall Fruit Tart
Total time: 50
Yield: 8
Ingredients: 2 cups all-purpose flour; ½ cup butter, chilled; ½ cup cream cheese; 1 tablespoon water, or as needed; 4 apples - peeled, cored, and thinly sliced; ⅔ cup fresh cranberries; ¼ cup brown sugar, or more to taste; ¼ cup white sugar, or more to taste; 2 tablespoons all-purpose flour; ¾ teaspoon ground cinnamon; ⅛ teaspoon ground nutmeg; ⅓ cup roughly chopped walnuts, or more to taste; 1 egg, beaten; 1 tablespoon raw sugar

Recipe by Carrie C from allrecipes.com

Dessert 50 Mins.

Ingredients

8 servings

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2 cups all-purpose flour
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½ cup butter, chilled
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½ cup cream cheese
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1 tablespoon water, or as needed
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4 apples - peeled, cored, and thinly sliced
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⅔ cup fresh cranberries
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¼ cup brown sugar, or more to taste

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¼ cup white sugar, or more to taste
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2 tablespoons all-purpose flour
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¾ teaspoon ground cinnamon
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⅛ teaspoon ground nutmeg
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⅓ cup roughly chopped walnuts, or more to taste
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1 egg, beaten
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1 tablespoon raw sugar

Instructions

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.
Mix apples and cranberries with brown sugar, white sugar, 2 tablespoons flour, cinnamon, and nutmeg in a bowl until coated.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
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.
Brush egg over the crust and around the edge of the tart; sprinkle with raw sugar.
Bake in the preheated oven until crust is browned and filling is tender, 30 to 35 minutes.