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    You are in: Home / Recipes / Apple-Cranberry Crumb Tart Recipe
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    Apple-Cranberry Crumb Tart

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    2 Total Reviews

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    • on November 28, 2011

      I changed cranberries with sourcherries as these are a local ingredient and I canned a lot of them.
      I used a 10 inch springform (with a removable bottom) and for this reason the tart came out higher!
      To the recipes I added the juice of the sourcherries (previous heated with 1 tablespoon cornflour) as well.
      I't a delicious tart. The aroma of both fruits melted well together and I will do this again. Next timer perhaps with fresh or frozen sourcherries!
      Thanks a lot for this recipe!

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    • on October 10, 2011

      What a wonderful way to top off Thanksgiving supper. The shortbread crust is delicious and provides a lot of richness to this dessert. For that reason, I recommend small slices. I didn't have a tart pan, so used an 11" springform pan. For our tastes, next time I'll increase the cranberries, and reduce the sugar slightly in the topping. Many thanks Nancy, for a great addition to my holiday dessert lineup. Made for Fall PAC 2011.

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    Nutritional Facts for Apple-Cranberry Crumb Tart

    Serving Size: 1 (1748 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 4692.8
    Calories from Fat 1574
    Total Fat 174.9 g
    Saturated Fat 105.1 g
    Cholesterol 593.4 mg
    Sodium 92.7 mg
    Total Carbohydrate 755.0 g
    Dietary Fiber 36.7 g
    Sugars 402.1 g
    Protein 47.6 g

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