Quick Apple Cranberry Tart |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 12 |
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I love the tangy sweetness of this quick but elegant-looking dessert, remarks field editor Suzanne Strocsher of Bothell, Washington. 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 king arthur unbleached all-purpose flour |
1/2 teaspoon ground cinnamon |
1 to 2 tablespoons butter |
Directions:
1. 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.
2. 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.
3. 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. Yield: 12-16 servings.
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