Apple Pecan Cranberry Tart |
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Prep Time: 35 Minutes Cook Time: 45 Minutes |
Ready In: 80 Minutes Servings: 12 |
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Meet the Cook: People practically inhale this dessert. I modified another recipe years ago to come up with a different way of using cranberries - a favorite fruit of mine. My husband and I have three grown children and two grandsons. -Jo Ann Fisher, Huntington Beach, California Ingredients:
1-1/4 cups unsweetened apple juice or cider, divided |
1-1/3 cups sugar |
3 medium tart apples, peeled and cubed |
1 package (12 ounces) fresh or frozen cranberries |
1/2 cup king arthur unbleached all-purpose flour |
pastry for single-crust pie (10 inches) |
topping: |
1/3 cup chopped pecans |
1/3 cup king arthur unbleached all-purpose flour |
3 tablespoons butter, melted |
1/4 cup packed brown sugar |
12 pecan halves |
Directions:
1. In a large saucepan over medium heat, bring 3/4 cup apple juice and sugar to a boil, stirring occasionally. Add apples and cranberries; return to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until apples are tender and berries pop,. Whisk flour and remaining juice until smooth; stir into cranberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool to room temperature.
2. Fit pastry into an 10-in. fluted tart pan with removable bottom, or press into the bottom and 1 in. up the sides of a 10-in. springform pan. Line pastry with double thickness of heavy-duty foil.
3. Bake at 450° for 5 minutes. Remove foil; bake 7-10 minutes or until pastry is nearly done. Cool. Add apple mixture. Combine first four topping ingredients; sprinkle over filling. Arrange pecan halves on top. Bake at 375° for 30-35 minutes or until golden brown. Yield: 12 servings.
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