- 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 zest
- 3/4 cup plus 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 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
- In a small bowl, dissolve yeast in warm water. Beat in the egg, butter, sugar and orange zest. Combine flour and salt; beat into yeast mixture on low speed just until mixture holds together.
- 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).
- 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.
- 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.
- 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.
Reviews forCranberry Apple Tart
"Despite the confusion in the recipe ingredients, I went ahead and made this. Based on the wording "combine the first seven ingredients," I deduced they do indeed mean to use real sugar and a sugar substitute, probably to cut calories. I used all real sugar and added less than requested - only 1.5 cups total. I tasted the mixture as it cooked and thickened and it didn't seem like it needed more sweetness. I served it last night after chilling and while it tasted good to me, one person commented they did want more sweetness because she doesn't like the tartness of the cranberry coming through.I could only find a 9" tart pan, so I had leftover filling and I think it will taste great warmed up on top of ice cream or french toast.But there you have it! Perfectly doable recipe with sugar options and try being flexible with the sugar amount to your taste!"
"Please fix the recipe so I can try it."
"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."
"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?"
"After all the reviews, too much sugar and not Diabetic friendly. Will not make."
"With all the sugar, this does not sound diabetic friendly. What happened to the honey?"
"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."
"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."
"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 ???????"
"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."