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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 14 |
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Bursting with the colors and flavors of the season, this eye-fetching treat is a welcomed addition to any celebration. Our home economists sweetened the crispy golden crust with honey so your guests will never suspect that the dessert is actually low in fat. Ingredients:
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 peel |
3/4 cup plus 2 tablespoons king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
filling: |
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 |
Directions:
1. In a small bowl, dissolve yeast in warm water. Beat in the egg, butter, sugar and orange peel. Combine flour and salt; beat into yeast mixture on low speed just until mixture holds together.
2. 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).
3. 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.
4. 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.
5. 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.
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