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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 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

Printed from tasteofhome.com Sep 5, 2008

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Apple Cranberry Tart cont.

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.

Yield: 12 servings.