APPLE-CRANBERRY TART
A treat for all tastes, this one's sweet, tart and nutty all rolled into one. Make it during the holidays, for birthdays, and whenever you crave something fabulous and fruity.-Sonya Labbe, Los Angeles, California
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 14 servings.
Number Of Ingredients 17
Steps:
- In a small bowl, combine the flour, sugar and walnuts; cut in butter until crumbly. Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom., In a large bowl, combine the apples, sugar, cornstarch, cinnamon and nutmeg. Gently stir in cranberries. Transfer to crust., Bake at 425° for 25 minutes. In a small bowl, combine the flour, brown sugar and orange zest. Cut in butter until crumbly. Stir in walnuts. Sprinkle over filling. Bake 15-20 minutes longer or until filling is bubbly and topping is golden brown. Cool on a wire rack.
Nutrition Facts :
CRANBERRY-APPLE SUGAR COOKIE TART
Apples and cranberries meet in this easy, pretty sugar cookie-crusted tart.
Provided by Cindy Rahe
Categories Dessert
Time 1h45m
Yield 12
Number Of Ingredients 14
Steps:
- Heat oven to 350° F.
- In medium bowl, mix sugar cookie mix, 1 egg, 1/2 cup softened butter and the flour to form fairly stiff dough. Roll to 1/4-inch round on work surface sprinkled with additional flour. Gently fit dough into ungreased 11-inch round fluted tart pan; remove any excess. Gather dough scraps into a ball, and set aside.
- In large bowl, toss apples, cranberries, 2/3 cup sugar, the cornstarch, cinnamon and salt. Spread mixture into tart shell; dot with cubed butter. Crumble remaining dough scraps onto filling around edge of tart.
- In small cup, beat 1 egg and milk. Gently brush dough with egg wash; sprinkle with 2 tablespoons sugar.
- Bake about 1 hour or until tart dough is deeply golden and filling is bubbling. Cool on rack at least 30 minutes before serving.
Nutrition Facts : Calories 350, Carbohydrate 56 g, Cholesterol 55 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 37 g, TransFat 0 g
RUSTIC CRANBERRY-APPLE TART
This is a fast, delicious, beautiful tart I made to use leftover nut roll filling. So easy you can whip it up for a quick dessert and so impressive you'll be proud to serve it for guests, too. Take it over the top with jarred caramel sauce, heated and drizzled over a scoop of good vanilla bean ice cream--outstanding!
Provided by Cindy Velt
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 2h20m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 415 degrees F (210 degrees C). Line a baking sheet with parchment paper.
- Arrange pie crust on the prepared baking sheet. Mix walnuts, brown sugar, 1 egg, butter, and vanilla extract together in a bowl. Spread the walnut filling over the pie crust, leaving a 1-inch border. Reserve 2 tablespoons of the filling in the bowl.
- Arrange apple slices in a circular pattern over the filling. Sprinkle cranberries over the apples. Drop small amounts of the reserved walnut filling here and there over the apples. Fold crust over the filling, overlapping as necessary to form a rustic circle.
- Beat remaining egg and water together to make egg wash. Brush edges of crust with the egg wash. Sprinkle Demerara sugar on top.
- Bake in the preheated oven until the crust is browned and apples are bubbling, about 30 minutes. Place baking sheet on a cooling rack for 30 minutes. Lift up tart using the parchment paper and place directly on a cooling rack for 1 hour.
- Run a large knife or angled cake spatula under the tart to release the parchment paper and transfer to a serving tray.
Nutrition Facts : Calories 506.8 calories, Carbohydrate 49.6 g, Cholesterol 56.2 mg, Fat 33.5 g, Fiber 3.9 g, Protein 7.4 g, SaturatedFat 7.7 g, Sodium 208.2 mg, Sugar 16.1 g
QUICK APPLE CRANBERRY TART
"I love the tangy sweetness of this quick but elegant-looking dessert," remarks field editor Suzanne Strocsher of Bothell, Washington.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12-16 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 208 calories, Fat 8g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 114mg sodium, Carbohydrate 34g carbohydrate (20g sugars, Fiber 1g fiber), Protein 1g protein.
CRAN-APPLE COOKIE COBBLER
For a nice change of pace from traditional cobbler, give this recipe a try. Folks enjoy the sugar cookie topping, and I love the convenience!-Renee Ryno, Spokane, Washington
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 9 servings.
Number Of Ingredients 7
Steps:
- Place apples in a greased 9-in. square baking dish. Combine cranberry sauce, brown sugar, flour and cinnamon; pour over apples. Cut cookie dough in half widthwise (refrigerate half of the dough for another use). Cut remaining dough into 1/4-in. slices. , Place over apple mixture. Bake at 400° for 25-30 minutes or until toppings is golden brown and apples are tender. Serve with ice cream if desired.
Nutrition Facts : Calories 388 calories, Fat 12g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 253mg sodium, Carbohydrate 70g carbohydrate (40g sugars, Fiber 2g fiber), Protein 3g protein.
APPLE-CRANBERRY TART
If you think spiralizers are just for making zucchini zoodles, you're in for a surprise. You can make thinly-sliced, half apple slices in no time using a spiralizer.
Provided by lutzflcat
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 1h23m
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 332.9 calories, Carbohydrate 47 g, Fat 15.1 g, Fiber 3.6 g, Protein 3.9 g, SaturatedFat 3.8 g, Sodium 395.2 mg, Sugar 21.5 g
SUNNY'S CRANBERRY, APPLE AND FIG STREUSEL TART
Provided by Sunny Anderson
Categories dessert
Time 1h45m
Yield 8 to 10 servings
Number Of Ingredients 21
Steps:
- Par-bake the crust: Preheat the oven to 400 degrees F. Use both pie crusts to cover the bottom and sides of a 13-by-9-inch casserole dish. Patchwork works, just cover the holes. Dock by pricking holes in the crust with a fork all over the bottom. Bake until lightly golden, 15 to 20 minutes.
- For the fruit filling: In a large bowl, stir together the granulated sugar, brown sugar, flour, almond extract, pumpkin pie spice, lemon zest and lemon juice. Divide the mixture among the smaller bowls: 3/4 cup in the first, 1/2 cup in the second and 1/4 cup in the third. (Think of the 3 bears: poppa, momma and baby bear bowls.)
- Put the cranberries in the poppa bear bowl; in the momma bear bowl, add the apples; and in the baby bear bowl, add the figs. (Do you need a translation? Add cranberries to the bowl with the most flour mixture, apples to the bowl with 1/2 cup of the flour mixture, and the figs to the bowl with the least amount of the flour mixture.) Stir each bowl independently, unless you¿re an octopus.
- For the streusel topping: In a food processor add the flour, brown sugar, granulated sugar, butter, and a pinch of salt. Blend until crumbly, taste and add more salt if needed. Pour into a small bowl with the almonds and stir.
- Preheat the oven to 400 degrees F. Pour the fruit filling into the prepared crust, dividing it into thirds with the apples in the middle and the figs and cranberries on either side. Top evenly with the streusel mixture. Cover the pie edges with aluminum foil so they don¿t overcook. Bake until the top is golden brown and the fruit is beginning to bubble around the edges, 40 to 50 minutes. Serve warm with the bourbon whipped cream.
- Whisk the cream in a large bowl until soft peaks form. Add the bourbon and sugar and continue whisking until the cream holds slightly stiff peaks when the whisk is removed from the bowl. Refrigerate and serve cold.
CRANBERRY APPLE TART
It's easy to love apple pie. Turning out the perfect crust? Not so easy. Which is why this apple and dried cranberry tart does away with the hard part without sacrificing the joy of baking. This recipe uses purchased pizza dough to create a thin crust that is topped with tart apple slices.For a nice finish, dust the tart with powdered sugar, or a blend of powdered sugar and cinnamon. If you'd prefer a more traditional crust, a prepared pie crust also could be used. But pizza crust lends a nice chew that works well with the tender apple slices. Be sure to let the dough come to room temperature before rolling it. The dried cranberries can be soaked in water or juice for 15 minutes before using. This isn't necessary, but it makes them plump and juicy. Be sure to drain them well before placing them on the tarts.
Provided by LilPinkieJ
Categories Tarts
Time 1h
Yield 2 10" tarts, 12 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oven to 375. Lightly coat a baking sheet with cooking spray.
- On a lightly floured counter, divided the dough in two. Use a rolling pin to roll out each piece of dough into a 10-in. circle about ¼ inches thick. Transfer the crusts to the prepared baking sheet (you may need to use 2 sheets). Set aside.
- Place the butter in a small, microwave-safe bowl. Microwave on high until melted. Mix in the cinnamon, cardamom, nutmeg and brown sugar. Use a pastry brush to coat both crusts with some of the butter mixture; reserve the remaining butter.
- Arrange half of the apple slices over each crust, then brush the apples with the remaining butter. Sprinkle half of the cranberries over each tart. Bake for 45 to 55 minutes, or until the crust is lightly browned and the apples are tender. Let cool before serving.
Nutrition Facts : Calories 153.9, Fat 7.9, SaturatedFat 4.9, Cholesterol 20.4, Sodium 59.2, Carbohydrate 22.6, Fiber 2.6, Sugar 18.6, Protein 0.4
APPLE-CRANBERRY BAKE
The sweet-tart taste of apples and cranberries baked under a nutty brown-sugar topping is perfect for the holidays or anytime.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 375°F.
- Stir together apples, cranberries, granulated sugar, 2 tablespoons Bisquick and the cinnamon in medium bowl. Spread in ungreased square baking dish, 8x8x2 inches.
- Stir together remaining ingredients; sprinkle evenly over apple mixture.
- Bake 35 to 40 minutes or until topping is brown.
Nutrition Facts : Calories 355, Carbohydrate 51 g, Cholesterol 0 mg, Fiber 3 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 430 mg
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