Cranberry Apple Tart Recipe

Name: Cranberry Apple Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 teaspoon active dry yeast; 1 tablespoon warm water (110u00b0 to 115u00b0); 2 tablespoons beaten egg; 2 tablespoons butter, softened; 4-1/2 teaspoons sugar; 1 teaspoon grated orange zest; 3/4 cup plus 2 tablespoons all-purpose flour; 1/4 teaspoon salt; 1 package (12 ounces) fresh or frozen cranberries; 1-1/2 cups chopped dried apples; 1-1/2 cups unsweetened apple juice; 1-1/4 cups sugar; Sugar substitute equivalent to 1 cup sugar; 1/2 cup water; 1/4 teaspoon salt; 1/4 cup cornstarch; 1/3 cup cold water

Servings: persons

1/2 teaspoon active dry yeast
1 tablespoon warm water (110u00b0 to 115u00b0)
2 tablespoons beaten egg
2 tablespoons butter, softened
4-1/2 teaspoons sugar
1 teaspoon grated orange zest
3/4 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon salt
1 package (12 ounces) fresh or frozen cranberries
1-1/2 cups chopped dried apples
1-1/2 cups unsweetened apple juice
1-1/4 cups sugar
Sugar substitute equivalent to 1 cup sugar
1/2 cup water
1/4 teaspoon salt
1/4 cup cornstarch
1/3 cup cold water

1
In a small bowl, dissolve yeast in warm water. Beat in the egg, butter, sugar and orange zest. Combine flour and salt; beat into yeast mixture on low speed just until mixture holds together.
2
Shape into a ball. Place in a small bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place for 1-1/4 hours (dough will not double, but will leave a slight indentation when pressed).
3
Coat an 11-in. fluted tart pan with removable bottom with cooking spray; set aside. Place dough on a piece of waxed paper. Lightly flour dough and roll into a 13-in. circle. Invert into prepared pan; gently peel off waxed paper.
4
Line unpricked tart shell with a double thickness of heavy-duty foil. Bake at 375u00b0 for 8 minutes. Remove foil; bake 6 minutes longer or until golden brown. Cool on a wire rack.
5
In a large saucepan, combine the first seven filling ingredients. Cook and stir until mixture comes to a boil and cranberries pop. Combine cornstarch and cold water until smooth; gradually stir into cranberry mixture. Cook 2 minutes longer or until thickened. Cool for 20 minutes. Pour into crust. Refrigerate for at least 3 hours before cutting.

684

kcal

Calories

Fat

157

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 teaspoon active dry yeast, 1 tablespoon warm water (110u00b0 to 115u00b0), 2 tablespoons beaten egg, 2 tablespoons butter, softened, and more.

Yes, Cranberry Apple Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cranberry Apple Tart

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