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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 remaining pastry to 1/4-in. thickness. Cut out with a floured
1-in. apple cookie cutter. Place over filling. Place tart pan on a warm baking
sheet. Bake at 425° for 35-40 minutes or until filling is hot and bubbly and
crust is golden. Serve warm.
Yield: 12-16 servings.
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Printed from tasteofhome.com Sep 6, 2008Copyright Reiman Media Group, Inc © 2008 |