Fall Harvest Tart Recipes

FALL HARVEST TART

Steps:

• 1. Preheat oven 375, rack in second lowest position 2. Make the crust: In the bowl of a food processor fitted with the metal blade, blend flour, cornmeal and salt. Add cream cheese and process for about 20 seconds, or until mixture resembles coarse crumbs. Add butter and pulse until no butter is larger than the size of a pea. Add ice water and process for about 30 seconds, or until a pinch of dough holds together. If it doesn't, add more water, a teaspoon at a time. 3. Dump dough out onto a lightly floured counter. Knead just until it holds together in one piece. Shape dough into a flat disk, wrap in plastic wrap, and refrigerate for at least 30 min. (If you child it much longer give it time to warm up a little before rolling it out.) 4. Make the filing: While dough is chilling, toss sliced squash in a rimmed baking sheet with onion wedges, oil and salt. Roast for 20-25 min, tossing once or twice, until softened but not browned. 5. Remove chilled dough from fridge and, on a non-stick baking mat or piece of parchment paper, roll dough into a rough circle about 1/8 inch thick and 14 - 16 inches in diameter. (The circle does not have to be smooth and neat and it can go over the edge of the baking mat.) Life the baking mat with the crust onto a cookie sheet. 6. Spread half the cheese over the crust, leaving a one-inch border around the edge. Sprinkle evenly with roasted squash and onions followed by cubed apple, and top with remaining cheese. Fold edges of crust in over the filling, pleating edges as necessary. Brush crust with milk. 7. Bake tart for about 30-35 min until crust is golden. Serve hot, warm or at room temp.

RUSTIC FALL FRUIT TART

Steps:

• 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.

HARVEST TART

Steps:

• Make filling:
• Peel, core, and chop coarse apple and pear. In a large heavy saucepan combine dried and fresh fruits with water to cover and simmer, stirring occasionally, until softened, about 15 minutes. Drain fruit in a sieve, discarding liquid, and chop coarse. Return fruit to pan and add remaining filling ingredients. Simmer filling, stirring occasionally, 5 minutes, or until thickened. Transfer filling to a heat-proof bowl and cool.
• On a lightly floured surface roll out about two thirds dough into a 12-inch round (about 1/8 inch thick) and fit into a 10-inch tart or pie pan with a removable fluted rim. Chill shell 30 minutes. Gather dough scraps together with remaining dough and on a lightly floured surface roll out into a 10-inch round (about 1/8 inch thick). Cut round into 1/2-inch-wide strips and chill on a baking sheet 30 minutes.
• Preheat oven to 350°F.
• Spread filling in shell, smoothing top, and weave dough strips in a lattice pattern over pie, trimming lattice edges flush with rim of pan and brushing dough lightly with egg wash. Bake tart in middle of oven 40 minutes, or until crust is pale golden. Cool tart in pan on a rack 15 minutes and remove side of pan.
• Serve tart at room temperature with ice cream or whipped cream.