Apple Cranberry Tart 1-1/4 cups unsweetened apple juice or cider, divided 1-1/3 cups sugar 3 medium tart apples, peeled and cubed 1 package (12 ounces) fresh or frozen cranberries 1/2 cup all-purpose flour Pastry for single-crust pie (10 inches) TOPPING: 1/3 cup chopped pecans 1/3 cup all-purpose flour 3 tablespoons butter, melted 1/4 cup packed brown sugar 12 pecan halves In a large saucepan over medium heat, bring 3/4 cup apple juice and Printed from tasteofhome.com Sep 5, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Apple Cranberry Tart cont. sugar to a boil, stirring occasionally. Add apples and cranberries; return to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until apples are tender and berries pop,. Whisk flour and remaining juice until smooth; stir into cranberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool to room temperature. Fit pastry into an 10-in. fluted tart pan with removable bottom, or press into the bottom and 1 in. up the sides of a 10-in. springform pan. Line pastry with double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil; bake 7-10 minutes or until pastry is nearly done. Cool. Add apple mixture. Combine first four topping ingredients; sprinkle over filling. Arrange pecan halves on top. Bake at 375° for 30-35 minutes or until golden brown. Printed from tasteofhome.com Sep 5, 2008 Copyright Reiman Media Group, Inc © 2008

	Apple Cranberry Tart Yield: 12 servings. Printed from tasteofhome.com Sep 5, 2008 Copyright Reiman Media Group, Inc © 2008