Cranberry-Apple Tart

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 287
  • Calories from fat: 20%
  • Fat: 6.5g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 2.2g
  • Protein: 2.8g
  • Carbohydrate: 55.9g
  • Fiber: 2.6g
  • Cholesterol: 0.0mg
  • Iron: 1.3mg
  • Sodium: 147mg
  • Calcium: 10mg


  • 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


  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.
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