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Apple Cranberry Tart
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Pastry for double-crust pie (9 inches)
2 cups fresh or frozen cranberries, coarsely chopped
2 medium tart apples, peeled and coarsely chopped
1-1/4 cups packed brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1 to 2 tablespoons butter
On a lightly floured surface, roll half of the pastry into a 13-in.
circle. Press onto the bottom and up the sides of an ungreased 11-in.
fluted tart pan with removable bottom or press onto the bottom and 1
in. up the sides of a 10-in. springform pan. In a large bowl,
combine the cranberries, apples, brown sugar, flour and cinnamon;
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Printed from tasteofhome.com Oct 12, 2008Copyright Reiman Media Group, Inc © 2008 |