Apple Cranberry Lattice Tart





  • Crust:
  • Preheat oven to 350. cream together the butter and sugar. Beat in the egg yolks until smooth.
  • In a separate bowl, combine the flour, ground nuts, cinnamon, cloves and baking powder.
  • Add the dry mixture to the butter mixture and mix till just combined.
  • 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.
  • Filling: In a medium bowl, toss the apples with the lemon juice to prevent them from browning. Add the cranberries and set aside.
  • In a medium skillet, melt the butter over low heat.
  • Add the sugar and brown sugar adn cook for 1-2 minutes, until sugar starts to melt.
  • 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.
  • Remove from heat and allow to cool.
  • Assembly: spread the apple mixture evenly in the crust, dot with the butter.
  • Roll out the remaining dough approximately 1/4 inch thick and cut into 3/4 inch strips long enough to cover the tart.
  • Arrange the strips diagonally 1/2 inch apart in a lattice pattern over the apple filling.
  • Whisk together the egg and water and brush the strips lightly with the mixture. Bake for 40 minutes or till golden brown.
  • Cool slightly before serving.
  • Tart may be baked up to 24 hours in advanced and reheated for about 10 minutes before serving.