Quick Apple Cranberry Tart Recipes

CRANBERRY APPLE TART

Steps:

• Combine the pie crust mix and the cold cubed butter in a food processor. Pulse ten times for 1 second each time, shaking down the sides of the bowl as needed. (You can also combine the mix and the butter in a large mixing bowl using this method and cut the butter in gently using a pastry cutter.)
• Transfer the buttery crumbs to a mixing bowl and very slowly drizzle in the water a tablespoon at a time, stirring well in between. Taking care not to over-mix, add just enough ice water to help the dough come together. When you press a portion together with your fingertips, it should clump and hold it's shape without being sticky. Lay out a large piece of saran wrap and transfer the dough to it. Press the dough together and then form a flat disk about 3/4 inch thick. Wrap it tightly in the plastic and chill in the refrigerator for about an hour. (If you chill longer than that, allow the dough time to rest on the counter for a little while before attempting to roll it out again. It will be very firm after several hours in the refrigerator.)
• While the dough is chilling, combine the cranberries and apples in a mixing bowl with the butter. Toss gently to coat the fruit. Add the dry ingredients and toss gently again to mix well well. It's fine to let the fruit mixture rest at room temperature for an hour or so while the dough is chilling. You can also prepare the fruit filling just before baking and transfer it directly into the crust.
• Preheat the oven to 425°F. Unwrap the dough and place it between two large sheets of parchment paper. (I found that the dough was a bit stickier than traditional wheat flour crusts and the parchment helps it roll out smoothly without sticking to the rolling pin at all.) Roll it out as round as possible, about 12" across
• Remove the top paper and invert a tart pan or pie plate over the top of the dough. Flip the pan over with the dough pressed lightly into it. Carefully peel off the second sheet of paper and press the crust into the pan. If the dough splits or cracks, just press it back together. Smooth the top edges out as evenly as possible and then fill with the prepared filling.
• Bake for 35-40 minutes into the filling is bubbly and the crust is lightly browned. Remove from the oven and let rest for a few minutes before serving. Serve by itself or topped with vanilla ice cream. Enjoy!

APPLE-CRANBERRY TART

Steps:

• Place cranberries in a small bowl. Cover with boiling water. Let soak until plump, about 15 minutes. Drain.
• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet lightly with cooking spray.
• Cut a deep vertical slice into both sides of each apple, being sure not to cut through to the core. Attach 1 apple to a spiralizer fitted with the straight-flat blade and cut into thin half-slices. Repeat with second apple.
• Combine cranberries, apple slices, lemon juice, and vanilla extract in a bowl; toss to coat.
• Mix white sugar, cornstarch, cinnamon, nutmeg, and salt together in a bowl. Stir into the apple mixture.
• Roll pie crust out into a 10-inch round on a floured work surface. Transfer to the baking sheet.
• Spoon apple mixture into the center of the crust, leaving a 2-inch border. Lift up edges of crust and fold around apple mixture. Brush edges with egg white. Sprinkle turbinado sugar all over tart.
• Bake in the preheated oven until apples are tender and crust is golden brown, 38 to 40 minutes. Transfer to a serving plate and slice.

QUICK AND EASY APPLE TART

Steps:

• Preheat the oven to 425 degrees F.
• Place the puffed pastry rectangles onto a baking pan that's been sprayed with nonstick spray or lined with parchment paper. Add the sugar, salt and lemon juice to the apples. Stir to combine. Allow to sit for a few minutes.
• Arrange the apple slices on the pastry rectangles in a straight line, overlapping as you go. Bake until the pastry is puffed and golden brown, about 20 minutes.
• Remove from the pan immediately and place on a serving platter. Serve with caramel sauce and chopped pecans.

QUICK APPLE CRANBERRY TART

Steps:

• On a lightly floured surface, roll half of the pastry into a 13-in. circle. Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom or press onto the bottom and 1 in. up the sides of a 10-in. springform pan. , In a large bowl, combine the cranberries, apples, brown sugar, flour and cinnamon; pour into crust. Dot with butter. Cut leaf shapes from the remaining pastry. Place over filling. , Place tart pan on a baking sheet. Bake at 425° for 35-40 minutes or until filling is hot and bubbly and crust is golden. Cool on a wire rack. Serve warm.

APPLE CRANBERRY TART

Steps:

• Begin by preheating your oven to 400 degrees F. In a small bowl, mix the egg yolk, half-and-half, and vanilla. Set aside.
• In a large bowl, whisk together the flour, sugar, and salt. Add the butter and then use a pastry cutter, to cut it in until it's about the size of peas. Stir in the egg mixture and combine with a spoon. Add the chopped walnuts and mix with your hands to thoroughly combine. The dough will be crumbly.
• Add the mixture to a deep 9.5-inch diameter tart pan with a removable bottom. Press the dough mixture into the sides and bottom of the pan to create a 1/4-inch thick crust. Prick the bottom of the crust with a fork and place in the freezer for about 10 minutes. Remove and bake for 15 minutes until the crust just begins to brown. Remove from the oven to cool.
• Adjust the oven to 350 degrees F.
• To a large bowl, add the apples, cranberries, bourbon, sugar, flour, orange zest, spices, and salt. Mix with a spoon to evenly combine. Pour this mixture into the prepared crust.
• In a small bowl, prepare the streusel topping by mixing the flour, brown sugar, and salt. Add the melted butter and vanilla. Combine with your fingers until the mixture begins to clump together. Sprinkle this mixture on top of the tart. Add cranberries for garnish.
• Bake at 350 degrees F for 50-60 minutes or until the apples are tender when poked with a fork. (If the tart begins to brown too quickly, cover it with a piece of foil during the rest of the baking process.) Before serving, allow the tart to cool until it is barely warm.

CRANBERRY APPLE TARTE TATIN

Steps:

• Make the dough. Form into a 5-inch disk, wrap in plastic and chill one hour, or up to 3 days. Remove the dough from the refrigerator and on a lightly floured surface, roll it to a 12-inch circle. Brush off any excess flour. Place the round on a sheet tray lined with wax or parchment paper, cover with plastic wrap and refrigerate until ready to use.
• Preheat oven to 400 degrees. Peel, core and slice each apple in half. Slice each half in 3 sections and toss the apples in lemon juice. Set aside.
• Melt the butter, sugar and 1/4 teaspoon lemon juice together in an ovenproof skillet measuring 10 inches across the top. (Bakelite handles are ovenproof.) Cook, stirring, until the mixture turns a light caramel color. Be careful not to overcook; it will continue to darken from the residual heat in the pan. Remove from heat.
• Arrange the apple slices, rounded side down, in a circle around the skillet and in the center. Scatter the cranberries between the slices. You'll have enough slices to stack them 2 deep.
• Remove the dough from the refrigerator and center it over the skillet. Using scissors, trim the circle so that it overhangs 1/2-inch all around. Tuck the edge down between the apples and the skillet. Lightly brush the dough with cold water and sprinkle with 1 tablespoon sugar.
• Bake about 40 minutes or until the pastry is golden brown. Remove from oven and let sit on a cooling rack for 5 minutes. Place a serving dish over the skillet and flip the whole thing to invert the tart onto the plate. (Don't forget to put a potholder over the skillet handle!) Serve with ginger whipped cream.