Apple and Pear Tart

1. Cut the cold butter and cream cheese into the flour with a knife until the mixture resembles coarse crumbs. (You can also use a food processor to pulse the cold butter into the flour.) Add the cream cheese and pulse until it's the size of small raisins.  

2. Squeeze and shape the dough into a round disk, wrap it in cling film and refrigerate for at least 1 hour.

3.  Toss the sliced apple and pear with the orange juice. Whisk together the dark brown soft sugar, cinnamon, nutmeg and corn flour. Toss the fruit with the sugar-spice mixture and set aside.

4. Preheat an oven to 190 °C. Set out a 20 cm tart tin or if you're making a free-form tart (galette), lightly grease a baking tray.

5.  Roll the pastry out on a lightly floured work surface to form a 20 – 25 cm circle. Transfer the dough to the tart tin or baking tray. Arrange the fruit in the tart pastry.

6. If you're baking the tart on a baking tray, leave a 5 cm rim of pastry and fold it up over the edge of the fruit (the pastry folds will overlap).