Apple-Cranberry Tart the Editors of Publications International, Ltd.
Excellent baking apples such as Jonathan, Jonagold or Rome Beauty are at their peak during the winter months.
Makes 8 servings
|1-1/3||cups all-purpose flour|
|3/4||cup plus 1 tablespoon sugar, divided|
|4||to 5 tablespoons ice water|
|1/3||cup dried cranberries|
|1/2||cup boiling water|
|1||teaspoon ground cinnamon|
|4||medium baking apples|
|Vanilla frozen yogurt (optional)|
- 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.
- 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.
- 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.
- 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.
|Serving Size:||1/8 of tart (without frozen yogurt)|
|Calories from Fat||22 %|
|Total Fat||6 g|
|Saturated Fat||2 g|
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