3 Reviews

This was a big success yesterday. We had the first real Snow Day of the the winter and after dinner pie by the fireplace seemed a perfect idea. I used Splenda in the crust and half of the amount of brown ask for of Splenda Brown in the filling. We all agreed that some more cranberries wouldn't be a bad thing but 3 of us ate half of the pie so no complaint about it as is. Used Ambrosia apples. Ideal for fall and winter, Thanksgiving and Christmas.

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Annacia November 25, 2015

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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awalde November 28, 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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Diana #2 October 10, 2011
Apple-Cranberry Crumb Tart