Apple-Cranberry Crumb Tart

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   1. Make the dough: In a large bowl, using an electric mixer, cream the butter and the sugar on medium speed until light and fluffy, about 3 minutes. Beat in the egg yolk until thoroughly incorporated. On low speed, mix in the flour until the dough just comes together. Turn out the dough on a lightly floured surface and knead 3-4 times to form a ball. Pat the dough into a 6 inch disk. Press the dough evenly into the bottom and up the sides of the 11 in fluted tart pan with removable bottom. Prick all over with a fork. REfrigerate for 1 hour. Preheat oven to 375 Place the tart shell on a baking sheet and bake until just starting to color, 10-15 minutes. Cool.

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   2. Make the filling: Using a small sharp knife, peel, quarter and core the apples. Slice them lenghtwise 1/4 in thick. In a large bowl, toss the apples and cranberries with the flour, sugar and cinnamon. Mound the filling in the tart shell.

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   3. 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 top of the fruit filling to cover completely.

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   4. Bake the tart for 40 minutes, or until the crumb topping is golden, the fruit is bubbling and the apples are tender when pierced with a cake tester. Cover the tart loosely with foil if the top gets too brown before the bubbling begins. Transfer to a rack to cool.

* Per serving · 4 servings · Values may vary.

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