ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cranberry-Apple Tart

Yield 8 servings

Ingredients

  • 1 cup sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon grated orange rind
  • 1/8 teaspoon ground cinnamon
  • 1/3 cup water
  • 4 cups diced Golden Delicious apple
  • 1 1/2 cups fresh or frozen cranberries
  • 1 1/2 cups all-purpose flour, divided
  • 7 1/2 tablespoons ice water
  • 1 1/2 teaspoons sugar
  • 1/2 teaspoon salt
  • 4 1/2 tablespoons vegetable shortening
  • Cooking spray

Nutrition Information

  • calories 287
  • caloriesfromfat 20 %
  • fat 6.5 g
  • satfat 1.8 g
  • monofat 2.3 g
  • polyfat 2.2 g
  • protein 2.8 g
  • carbohydrate 55.9 g
  • fiber 2.6 g
  • cholesterol 0.0 mg
  • iron 1.3 mg
  • sodium 147 mg
  • calcium 10 mg

How to Make It

  1. Preheat oven to 425°.

  2. Combine first 5 ingredients in a large saucepan. Stir in diced apple and cranberries; bring to a boil. Reduce heat, and simmer 15 minutes or until cranberries pop; stir occasionally. Remove from heat; cool.

  3. Combine 1/4 cup flour and ice water, stirring with a whisk until well-blended; set aside. Combine 1 1/4 cups flour, 1 1/2 teaspoons sugar, and salt in a bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add ice water mixture; mix with a fork until flour mixture is moist. Gently press two-thirds of flour mixture into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Repeat procedure with remaining flour mixture. Roll larger portion of dough, still covered, into an 11-inch circle. Roll smaller portion of dough, still covered, into a 9-inch circle. Chill both portions of dough 10 minutes or until plastic can be easily removed. Working with larger portion of dough, remove top sheet of plastic; fit dough, uncovered side down, into a 9-inch round removable-bottom tart pan coated with cooking spray. Remove bottom sheet of plastic. Fold edges of pastry under; press up sides of pan. Spoon cranberry mixture into crust; set aside.

  4. Working with the smaller portion of dough, remove top sheet of plastic. Cut dough into 1/2-inch strips. Gently remove dough strips from bottom sheet of plastic; arrange in a lattice design over cranberry mixture. Seal dough strips to edge of crust. Place tart on a baking sheet.

  5. Bake at 425° for 40 minutes or until crust is browned and filling is bubbly. Cool on a wire rack.