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Classic Apple Cranberry Tart

 Classic Apple Cranberry Tart
A few simple ingredients are all you need to make this elegant-looking fruit tart. Try it with vanilla ice cream served alongside. --Sue Myers
12-16 ServingsPrep: 25 min. Bake: 35 min.


  • 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.
Nutritional Facts: 1 serving (1 piece) equals 208 calories, 8 g fat (3 g saturated fat), 7 mg cholesterol, 114 mg sodium, 34 g carbohydrate, 1 g fiber, 1 g protein.