Apple Cranberry Tart

You will love the tangy sweetness of this quick but elegant-looking dessert.


12 to 16 servings


pastry for a 9-inch double-crust pie
2 cups fresh or frozen cranberries, coarsely chopped
2 medium tart apples, peeled and coarsely chopped
1 1/4 cups packed brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1 to 2 tablespoons butter


Preheat oven to 425°F (218°C). On a lightly floured surface, roll half of the pastry into a 13-inch circle. Press onto the bottom and up the sides of an ungreased 11-inch fluted tart pan with removable bottom or press onto the bottom and 1 inch up the sides of a 10-inch 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 for 35 to 40 minutes or until filling is hot and bubbly and crust is golden. Cool on a wire cooling rack.

Nutritional Information

1 serving (1 piece) equals 208 calories, 8 g fat (3 g saturated fat), 7 mg cholesterol, 114 mg sodium, 34 g carbohydrate, 1 g fiber, 1 g protein.

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