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Quick Apple Cranberry Tart

"I love the tangy sweetness of this quick but elegant-looking dessert," remarks field editor Suzanne Strocsher of Bothell, Washington.
  • Total Time
    Prep: 15 min. Bake: 35 min.
  • Makes
    12-16 servings

Ingredients

  • 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

Directions

  • 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.
Nutrition Facts
1 piece: 208 calories, 8g fat (3g saturated fat), 7mg cholesterol, 114mg sodium, 34g carbohydrate (20g sugars, 1g fiber), 1g protein.
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