Thursday, January 21, 2016

Rustic Apple Cranberry Tart

We love serving fresh fruit when it's in season, however wintertime creates a bit of a challenge. We've found that preparing baked goods using fresh fruit and a bit of sugar is an excellent way to offer our guests a healthy start to their mornings. This rustic apple cranberry tart has a light, flaky crust. If you're in a hurry, a pre-made pie crust can be substituted.


2 cups all-purpose flour
1/2 cup butter, chilled
1/2 cup cream cheese
1 tablespoon water, or as needed
4 apples - peeled, cored, and thinly sliced
2/3 cup fresh cranberries
1/4 cup brown sugar, or more to taste
 1/4 cup white sugar, or more to taste
2 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/3 cup roughly chopped walnuts, or more to taste
1 egg, beaten
1 tablespoon raw sugar


  1. Place 2 cups flour in a bowl. Cut butter and cream cheese into flour using a knife or pastry blender until mixture resembles coarse crumbs. Gently mix water into flour mixture until dough forms into a ball.
  2. Mix apples and cranberries with brown sugar, white sugar, 2 tablespoons flour, cinnamon, and nutmeg in a bowl until coated.
  3. Preheat oven to 375 degrees F. Lightly grease a baking sheet.
  4. Roll dough onto a lightly floured work surface, forming about an 11-inch circle. Transfer dough to the prepared baking sheet. Arrange apple-cranberry mixture decoratively on the dough, leaving a 2-inch rim of exposed dough. Sprinkle walnuts over apple-cranberry mixture. Fold exposed crust up and over the edge of the fruit.
  5. Brush egg over the crust and around the edge of the tart; sprinkle with raw sugar.
  6. Bake in the preheated oven until crust is browned and filling is tender, 30 to 35 minutes.

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