1.  In a small bowl, beat butter and cream cheese until smooth.  Gradually add flour, beating just until the mixture forms a ball.  Cover and refrigerate for 1 hour.

2.  In a large bowl, combine the apples and pear. In a small bowl, combine the cornstarch and spices; stir in orange juice until smooth. Stir in brown sugar until blended. Add to apple mixture and stir gently to coat.

3.  On a lightly floured surface roll out dough into a 14-inch circle. Transfer to a parchment paper-lined baking sheet. Spoon filling over the pastry within 2 inches of edges. Fold up edges of pastry over filling, leaving center uncovered.

4.  Bake at 375 for 40-45 minutes or until the crust is golden and filling is bubbly.  Spread with warm apricot jam. Using parchment paper, slide tart onto a wire rack to cool.