Thanksgiving is Thursday and if you’re watching the “LBs”, you want to eat dessert and be healthy about it. Have no fear; I’m saving your holiday with a delicious Apple Cranberry Tart! Full of flavor and moderate on fat, you’ll savor this guilt-free dessert, and your family and friends will enjoy it too. For this recipe, I used Cortland apples from Brookdale Fruit Farm in Hollis, NH, and their apples are available in many of your local supermarkets. Don’t live near Hollis; simply support your growers by purchasing locally grown fruit. Also, if you don’t have one of those fancy tart tins, no worries. A shallow pie plate will do the trick for this recipe! Joyous baking and eating!
Apple Cranberry Tart
- One 9” prepared pie crust (Pillsbury or a gluten-free alternative)
- One 9” pie plate
- 5 apples, any cooking kind – peeled, cored and sliced
- ¼ cup dried cranberries, plumped*
- ¼ cup white granulated sugar
- 3 pats of unsalted, butter, cold and cut in to small pieces
*Place cranberries in a bowl and pour hot water (not boiling) over them. Allow cranberries to "plump" for 15 minutes. Pour off the water and set aside the fruit.
Preheat oven to 325F degrees.
Gently press pie crust in to pie plate, and trim off any excess dough from around the edges of the plate.
Arrange half of the sliced apples in the crust, top with half of the cranberries. Repeat this step. Sprinkle sugar evenly over fruit and dot with butter. Bake for 60 minutes. Apples will be browned slightly on the top. Allow the tart to rest for 10 minutes. Slice and serve. Serving yield = 8 slices.
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