Apple-Cranberry Tart

PREPARATION:

1. Combine flour, 1 tablespoon sugar and salt in medium bowl. Cut in shortening and margarine with pastry blender or two knives until mixture forms coarse crumbs. Mix in ice water, 1 tablespoon at a time, until mixture comes together and forms soft dough. Wrap in plastic wrap. Refrigerate 30 minutes.
2. Combine cranberries and boiling water in small bowl. Let stand 20 minutes or until softened. Preheat oven to 425°F. Roll out dough on floured surface to 1/8-inch thickness. Cut into 11-inch circle. (Reserve any leftover dough scraps for decorating top of tart.) Ease dough into 10-inch tart pan with removable bottom, leaving 1/4-inch dough above rim of pan. Prick bottom and sides of dough with tines of fork; bake 12 minutes or until dough begins to brown. Cool on wire rack. Reduce oven temperature to 375°F.
3. Combine remaining 3/4 cup sugar and cinnamon in large bowl; mix well. Reserve 1 teaspoon mixture. Add cornstarch to bowl; mix well. Peel, core and thinly slice apples, adding pieces to bowl as they are sliced; toss well. Drain cranberries; add to apple mixture and toss well.
4. Arrange apple mixture attractively over dough. Sprinkle reserved 1 teaspoon sugar mixture evenly over top of tart. Place tart on baking sheet; bake 30 to 35 minutes or until apples are tender and crust is golden brown. Cool on wire rack. Remove side of pan; place tart on serving plate. Serve warm or at room temperature with frozen yogurt, if desired.