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Quick Apple Cranberry Tart

 Quick Apple Cranberry Tart
"I love the tangy sweetness of this quick but elegant-looking dessert," remarks field editor Suzanne Strocsher of Bothell, Washington.
12-16 ServingsPrep: 15 min. Bake: 35 min.


  • 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 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 or press onto the
  • bottom and 1 in. up the sides of a 10-in. springform pan.
  • In a large bowl, combine the cranberries, apples, brown sugar, flour
  • and cinnamon; pour into crust. Dot with butter. Cut leaf shapes from
  • the remaining pastry. Place over filling.
  • Place tart pan on a baking sheet. Bake at 425° for 35-40 minutes
  • or until filling is hot and bubbly and crust is golden. Cool on a
  • wire rack. 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.