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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; pour into crust. Dot with butter. Cut leaf shapes from the
remaining pastry. Place over filling. Place tart pan on a baking sheet. Bake
at 425° for 35-40 minutes or until filling is hot and bubbly and crust is
golden. Cool on a wire rack. Serve warm.
Yield: 12-16 servings.
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Printed from tasteofhome.com Oct 12, 2008Copyright Reiman Media Group, Inc © 2008 |