Apple Cranberry Tart or Pie Recipe

Layers of goodness make this Apple Cranberry Tart spectacular.

Prep Time2 15

Cook Time45

Total Time3 45

Course: Dessert, Pie

Cuisine: American

Diet: Vegetarian

Keyword: apple cranberry pie, apple cranberry tart;

Servings:

Calories: 467kcal

Author: Kathy Owen

Get Recipe Ingredients

Whisk together 1 large egg yolk (save the white), 2 tablespoons heavy cream, ½ teaspoon vanilla extract.

In the food processor with the dough blade combine 1 ½ cup all purpose flour, ¾ cup confectioners sugar, ¼ t salt with 4 short pulses.
Add 1 ¼ 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 disk and refrigerate for at least an hour. (If you keep it overnight, 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 cup slivered almonds, ½ cup sugar, ½ teaspoon cinnamon, ⅛ teaspoon salt until very finely ground.
Add ¼ cup minced crystallized ginger and ¼ cup 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 teaspoon almond extract, ½ teaspoon vanilla extract and process until combined.
Add 6 tablespoons 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 overnight 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 tablespoons butter for a couple of minutes.
Add 1 ½ cups fresh cranberries, ½ cup brown sugar (more or less depending on how tart the apples taste), ½ teapot ground cinnamon, ½ teaspoon 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 cup 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 the glaze 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.