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Cranberry Apple Tart Recipe
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Cranberry Apple Tart Recipe

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5 9 2
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Bursting with the colors and flavors of the season, this eye-fetching treat is a welcomed addition to any celebration. Our home economists sweetened the crispy golden crust with honey so your guests will never suspect that the dessert is actually low in fat.
TOTAL TIME: Prep: 30 min. + rising Bake: 15 min. + chilling
MAKES:14 servings
TOTAL TIME: Prep: 30 min. + rising Bake: 15 min. + chilling
MAKES: 14 servings

Ingredients

  • 1/2 teaspoon active dry yeast
  • 1 tablespoon warm water (110° to 115°)
  • 2 tablespoons beaten egg
  • 2 tablespoons butter, softened
  • 4-1/2 teaspoons sugar
  • 1 teaspoon grated orange peel
  • 3/4 cup plus 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • FILLING:
  • 1 package (12 ounces) fresh or frozen cranberries
  • 1-1/2 cups chopped dried apples
  • 1-1/2 cups unsweetened apple juice
  • 1-1/4 cups sugar
  • Sugar substitute equivalent to 1 cup sugar
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 1/4 cup cornstarch
  • 1/3 cup cold water

Nutritional Facts

1 piece: 183 calories, 2g fat (1g saturated fat), 14mg cholesterol, 113mg sodium, 41g carbohydrate (29g sugars, 2g fiber), 1g protein Diabetic Exchanges: 2 starch, 1 fruit.

Directions

  1. In a small bowl, dissolve yeast in warm water. Beat in the egg, butter, sugar and orange peel. Combine flour and salt; beat into yeast mixture on low speed just until mixture holds together.
  2. Shape into a ball. Place in a small bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place for 1-1/4 hours (dough will not double, but will leave a slight indentation when pressed).
  3. Coat an 11-in. fluted tart pan with removable bottom with cooking spray; set aside. Place dough on a piece of waxed paper. Lightly flour dough and roll into a 13-in. circle. Invert into prepared pan; gently peel off waxed paper.
  4. Line unpricked tart shell with a double thickness of heavy-duty foil. Bake at 375° for 8 minutes. Remove foil; bake 6 minutes longer or until golden brown. Cool on a wire rack.
  5. In a large saucepan, combine the first seven filling ingredients. Cook and stir until mixture comes to a boil and cranberries pop. Combine cornstarch and cold water until smooth; gradually stir into cranberry mixture. Cook 2 minutes longer or until thickened. Cool for 20 minutes. Pour into crust. Refrigerate for at least 3 hours before cutting. Yield: 14 servings.
Editor's Note: This recipe was tested with Splenda no-calorie sweetener.
Originally published as Cranberry Apple Tart in Light & Tasty October 2005, p47


Reviews for Cranberry Apple Tart

AVERAGE RATING
(2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (0)
2 Star
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MY REVIEW
judygill1 60307
Reviewed Nov. 17, 2011

"Please fix the recipe so I can try it."

MY REVIEW
kathidahl 61717
Reviewed Nov. 17, 2011

"This recipe is too confusing. I would not waste ingredients when I am so unsure of what I am being told to do. And what is "lite" about it."

MY REVIEW
PaulaGJ 60305
Reviewed Nov. 17, 2011

"I haven't made this yet because the recipe makes no sense! How can it be diabetic friendly with sugar and subtitute in it? Where is the honey?"

MY REVIEW
Marijke Koken 73952
Reviewed Nov. 17, 2011

"After all the reviews, too much sugar and not Diabetic friendly. Will not make."

MY REVIEW
NancyDirla 58201
Reviewed Nov. 17, 2011

"With all the sugar, this does not sound diabetic friendly. What happened to the honey?"

MY REVIEW
Kind and generous 151479
Reviewed Nov. 17, 2011

"I first thought that it was 1 1/4 sugar or 1 cup Substitute but when I got to Editor's note stated it was tested with Splenda,

quite confusing."

MY REVIEW
annie1992 115783
Reviewed Nov. 17, 2011

"I agree, that sounds like a lot of sweetener for one tart, maybe it's one or the other?

I think they substituted honey for the sugar in the crust, that would make sense, but the filling question remains."

MY REVIEW
nospringchick 58200
Reviewed Nov. 17, 2011

"i haven't made it yet, but wanted to clarify that you are using BOTH 1 1/4 cups sugar AND sugar substitute + to 1 cup , totaling 2 1/4 cup sweetener ???????"

MY REVIEW
georgie.oleary 139681
Reviewed Nov. 17, 2011

"I haven't made this recipe yet, but I wonder why the blurb introducing it says that the home economists used honey in the crust, when there is no honey listed in the recipe itself."

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