Recipe by DailyInspiration
This recipe is taken from an old Food & Wine 1993 magazine. Apples and Cranberries remind me so much of the Fall and this tart is a great holiday dessert.
Top Review by Annacia
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.
- 118.32 ml unsalted butter, room temperature
- 59.14 ml plus 1 tbsp. granulated sugar
- 1 egg yolk
- 395.10 ml cake flour, sifted
- 680.38 g tart apples (granny smith)
- 236.59 ml fresh cranberries, rinsed and picked over
- 29.58 ml all-purpose flour
- 9.85 ml all-purpose flour
- 158.51 ml granulated sugar
- 2.46 ml cinnamon
- 236.59 ml rolled oats
- 177.44 ml all-purpose flour
- 158.51 ml light brown sugar (packed)
- 88.74 ml unsalted butter, melted
Directions See How It's Made
- Make the dough: In a large bowl, using an electric mixer, cream the butter and sugar on medium speed until light and fluffy. Beat in the egg yolk until incorporated. On low speed, mix in the flour until the dough just comes together. Turn out on a lightly floured surface and knead 3 or 4 times to form a smooth ball. Pat the dough into a 6-inch disk. Press the dough evenly into the bottom and up the sides of an 11-inch by 1-inch fluted tart pan with a removable bottom. Prick all over with a fork. Refrigerate for 1 hour.
- Preheat the oven to 375 degrees. Place the tart shell on a baking sheet and bake for 10-15 minutes, until just starting to color. Set aside.
- Make the filling: Peel, quarter and core the apples; slice lengthwise 1/4 inch thick. In a bowl, toss the apples and cranberries with the flour. Sir in the sugar and cinnamon. Mound the filling in the tart shell.
- Make the topping: In a medium bowl, combine the oats, flour and brown sugar. Pour in the butter and crumble the mixture with your fingers. Pile it on the fruit to cover completely.
- Bake the tart for about 40 minutes, or until the topping is golden, the filling is bubbling and the apples are tender when pierced. (Cover loosely with foil if the top gets too brown too soon). Transfer to a rack to cool. Prep time includes refrigeration time for crust.