The Pleasures of Fall: Rustic Fall Fruit Tart With Apricot Jam

I woke up this morning to a lovely 64 degrees and a longing to bake again today.  Yesterday at Sunflower I grabbed an assortment of fresh fruit specifically with this wee tart in mind.  This will be dessert at Mrs. V's table tonight and can't wait!

What You Need

• 1-1/2 cups flour
• 1 stick of butter room temp softened
• 1 - 8oz container of cream cheese spread
• 4 medium plums, thinly sliced
• 2 medium nectarines, thinly sliced (below is how the fruit should be sliced)

• 1/3 cup sugar or splenda
• 1 teaspoon ground ginger
• 1 tablespoon cornstarch
• 1/3 cup apricot jam
•  

Now Make It!

• Place flour, butter and cream cheese into food processor or blender
• Use a pulsing action until mixture is well blended and almost forms into a ball.
• Take out and shape into ball, wrap tightly with plastic wrap and put into fridge for 1 hour
• Preheat your oven to 400 degrees F.
• On lightly floured surface, roll your dough out to a 12 inch circle

•  Spray a baking sheet with non stick baking spray
  ( I use Bakers Joy) and set aside

• Toss your fruit with sugar, ginger and cornstarch and arrange decoratively over crust to within 2 inches of edge of crust.

• Fold edge of crust over fruit (see below)

Bake 30 min. Remove from oven; spread fruit with jam. Serve warm or at room temperature.

Enjoy and until next time, see you 'round the table

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