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Apple Cranberry Tart
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1 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 out 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; trim pastry even with
edge. In a bowl, combine the cranberries, apples, brown sugar,
flour and cinnamon. Pour into crust. Dot with butter. Roll out
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Printed from tasteofhome.com Sep 6, 2008Copyright Reiman Media Group, Inc © 2008 |