Recipe Idea: Fall Apple Cranberry Tart
Don here, telling you about a delicious fall Apple Cranberry Tart. One day as I was driving home from work listening to NPR, Carla Hall was a guest talking about her cranberry and apple tart. It sounded delicious so when I got home I downloaded the recipe (here’s the original recipe) and, of course, had to make it.
The first thing to know is that it takes time—about 3 hours of prep time. The good news is you can spread that over a couple of days. Make the crust and put it in the refrigerator overnight. Same for the frangipane and fruit filling. Then on the second day roll out the crust, fill it and bake it.
Here at Recipe Idea Shop we believe that recipes are guidelines, and creativity adds zest to cooking and baking. The first time I make a dish I usually follow the recipe closely. Here about the only major change I made was using a springform pan rather than a tart pan since we didn’t have the tart pan.
The next time I’ll use a little less crystallized ginger because, while it was not terribly overpowering, it did mask the other flavors rather than contribute a subtle accent. I also found wonderful homemade apple marmalade at our local farmer’s market and used that in place of the suggested apple jelly. I used organically grown Granny Smith apples, which to my amazing joy, were even more tangy than the ones from the supermarket.
So clear off the kitchen counter, get out your food processor, rolling pin, mixing bowls, measuring spoons and cups (and tart pan, of course), and let’s get cook’n. After the compliments are in, let us know how you enjoyed this Apple Cranberry Tart and what you might have changed when you created it your way.
Read on for recipe and nutrition…
- 1 large egg yolk (save the white)
- 2 T heavy cream
- ½ t vanilla extract
- 1 & ½ C all purpose flour
- ¾ C confectioners sugar
- ¼ t salt
- 1 & ¼ sticks of butter cut into small chunks
- 1 C slivered almonds
- ½ C sugar
- ½ t cinnamon
- ⅛ t salt
- ¼ C minced crystallized ginger
- ¼ C minced dried cranberries
- 1 large egg
- 1 large egg white (left from the crust making)
- ½ t almond extract
- ½ t vanilla extract
- 6 T unsalted butter
- 3 or 4 apples, peeled and sliced (reserve the juice)
- 2 T butter
- 1-1/2 C fresh cranberries
- ½ C brown sugar
- ½ t ground cinnamon
- ½ t ground ginger
- pinch of salt
- 2 T lemon juice (optional)
- juice from the apples
- ¼ C apple jelly
- Whisk together 1 large egg yolk (save the white), 2 T heavy cream, ½ t vanilla extract.
- In the food processor with the dough blade combine 1-1/2 C all purpose flour, ¾ C confectioners sugar, ¼ t salt with 4 short pulses.
- Add 1-1/4 sticks of butter cut into small chunks and with the food processor running add the egg mixture until the dough comes together into a ball.
- Turn the dough onto plastic wrap, press into a 6-inch disc and refrigerate for at least an hour. (If you keep it over night let it warm for 15 – 20 minutes before you roll it out.)
- Roll the dough out to fit your pan—either a tart pan, springform pan or pie plate. Place it in your pan.
- Place pie weights (or dried beans) on the crust to keep it from bubbling up and bake at 350F degrees for about 15 minutes.
- Take it out of the oven and let it cool to the touch.
- In food processor with sharp blade pulse 1 C slivered almonds, ½ C sugar, ½ t cinnamon, ⅛ t salt until very finely ground.
- Add ¼ C minced crystallized ginger and ¼ C minced dried cranberries and pulse a couple of times to combine.
- Add 1 large egg, 1 large egg white (left from the crust making), ½ t almond extract, ½ t vanilla extract and process until combined.
- Add 6 T unsalted butter at room temperature cut into small pieces and process until no lumps remain. Scrape down sides and process again for about 10 seconds.
- Either refrigerate the Frangipane over night or, if you are ready to proceed, spread it over the bottom of the crust.
- Peel and cut 3 or 4 apples into small slices. Sauté in a large skillet with 2 T butter for a couple of minutes.
- Add 1-1/2 C fresh cranberries, ½ C brown sugar (more or less depending on how tart the apples taste), ½ t ground cinnamon, ½ t ground ginger, pinch of salt and cook until all the sugar has been dissolved.
- If the mixture is too sweet, add lemon juice to adjust the flavor to your liking.
- Either refrigerate overnight or let cool, separate the solids from the liquid and reserve the liquid.
- Place the apples evenly over the frangipane filling.
- Bake about 45 minutes at 350F degrees.
- The tart is done when the crust is a deep golden brown and the almond filling is puffed, browned and firm to the touch.
- In a small pot combine the juice from the apples and ¼ C apple jelly (or as I did, apple marmalade—perhaps currant jelly could work well, too) and bring to a boil.
- Cook, stirring until all the jelly has melted.
- Brush over the apple-cranberry mixture.
- Cool the tart to room temperature.
- If you are using a tart pan or a spring-form pan remove the metal ring.
- Slip a thin blade between the bottom and the crust to loosen it and slide the tart onto a serving plate. Gaze admiringly at the beautiful desert you created and smile with pride!
- Serve the tart the same day it is made.