Apple Cranberry Lattice Tart

From Morning Glories, by B&B owner Donna Leahy. This is a lovely tart with rich fall flavors.

• Ready In: 1 hr
• Serves: 6-8

Ingredients

• Crust

• 1⁄2 lb butter
• 1⁄2 cup sugar
• 2  egg yolks
• 2 1⁄4 cups flour
• 1⁄2 cup  finely ground walnuts (or pecans)
• 1⁄2 teaspoon cinnamon
• 1⁄4 teaspoon ground cloves
• 1  teaspoon baking powder

• Filling

• 3  cups  chopped apples (I used 3 med apples and 1 pear)
• 2  tablespoons lemon juice
• 1⁄2 cup cranberries
• 1⁄2 cup butter
• 1  cup sugar
• 2  tablespoons brown sugar
• 1⁄3 cup  orange juice

• Assembly

• 2  tablespoons butter
• 1  egg
• 2  tablespoons water

Directions

1. Crust:
2. Preheat oven to 350. cream together the butter and sugar. Beat in the egg yolks until smooth.
3. In a separate bowl, combine the flour, ground nuts, cinnamon, cloves and baking powder.
4. Add the dry mixture to the butter mixture and mix till just combined.
5. Using a 9 inch tart pan with removable bottom, press 2/3 of the dough into the bottom and up the sides of the pan about 1/2 inch. Set aside.
6. Filling: In a medium bowl, toss the apples with the lemon juice to prevent them from browning. Add the cranberries and set aside.
7. In a medium skillet, melt the butter over low heat.
8. Add the sugar and brown sugar adn cook for 1-2 minutes, until sugar starts to melt.
9. Stir in the orange juice till combined. Add the apple-cranberry mixture and continue stirring with a wooden spoon until the fruit is coated and teh mixture is bubbly, about 3-4 minutes.
10. Remove from heat and allow to cool.
11. Assembly: spread the apple mixture evenly in the crust, dot with the butter.
12. Roll out the remaining dough approximately 1/4 inch thick and cut into 3/4 inch strips long enough to cover the tart.
13. Arrange the strips diagonally 1/2 inch apart in a lattice pattern over the apple filling.
14. Whisk together the egg and water and brush the strips lightly with the mixture. Bake for 40 minutes or till golden brown.
15. Cool slightly before serving.
16. Tart may be baked up to 24 hours in advanced and reheated for about 10 minutes before serving.