After reading the reviews, I decided to add a bit of powdered sugar and a pinch of salt to the dough in my food processor. I put the chilled butter cubes and four ounces of the cream cheese in with the flour. After pulsing, I dumped it all out on parchment paper. It didn't want to clump together so I put it back in the food processor. I decided to add a bit of vanilla, a squirt of lemon juice, and a half tsp. of water. I pulsed it again and dumped it out on the parchment paper. This time it let me shape it into a round flat shape. I wrapped it up and put it in the fridge while I prepared the fruit. I used a Fuji apple, a Granny Smith, and a bartlet pear. I grated a bit of nutmeg, added the cinnamon, and put in a quarter tsp. of pumpkin pie spice as I didn't have cardamom. I squeezed lemon juice over the apples instead of using the orange juice and poured the brown sugar and a bit more of the corn starch over them with the spices. I let that sit awhile so I could prepare the crust. It had the right amount of juice. I rolled the dough between two sheets of parchment paper which made it easy to get the right size and to place it in a tart pan. I cut the excess dough off and cooked it to test it out. Very buttery and flakey. Next time I would use less sugar with the apples, cook it longer with aluminum foil cover, and do the crust just like I did. Yummy!
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After reading the reviews, I decided to add a bit of powdered sugar and a pinch of salt to the...