Did the crust in a food processor. It did not hold as the recipe indicated that it would. I used the recipe amount of cream cheese and butter..the dough was crumbly. I never worked with a crust made with cream cheese...when I dumped it out on the counter, it seemed powdery like all the flour did not incorporate...I kneaded the dough quite a bit to get it to stick together and it felt very stiff..I refrigerated dough for 1/2 hour. Slightly difficult to roll out but it lifted well and I fit it into a 9 and 1/2 tart pan. I used 2 MacIntosh apples and 2 Anjou pears..made the filling and let it sit in juice and drained per suggestions from other recipes. I also doubled the amount of corn starch based on other remarks about the filling being too runny. I saw some other reviewers had added additional corn starch also...the flavors of the filling were awesome. I did not have the any apricot jelly so I heated up some mango jelly and it worked just fine. I cut the apples and pear thinly and took my time and made a nice patterned filling. I overfilled the crust by about 1/2 inch higher..Glad I did..as it cooled, it seemed to settle and I found the finished product was now level with the crust. Everyone loved the dessert. It wasn't too sweet and the cardamon added a nice flavor. I was worried that it would be runny because I could see the level of juice rising in the tart as it cooled. The crust turned out great and flaky. Wasn't runny at all..great dessert..difficult crust
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Did the crust in a food processor. It did not hold as the recipe indicated that it would. I...