Rustic Cranberry Walnut Apple Tart Recipes

APPLE-CRANBERRY TART

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.

RUSTIC CRANBERRY-APPLE TART

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.

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 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.

CRANBERRY WALNUT TART

Steps:

• Preheat the oven to 350 degrees F.
• To make the sweet dough: Place the sugar, butter, and vanilla extract in the bowl of an electric mixer. With the paddle attachment, beat the ingredients until creamy. Add flour and salt and mix until just combined. Add egg and again mix until just combined. Alternately, this can be done in a food processor. Form a disk out of the dough, wrap in plastic wrap and refrigerate for about 1/2 hour. When dough is slightly chilled, lay it between 2 sheets of plastic wrap, and with a rolling pin, roll it out into a round ? about 1/8-inch in thickness. Remove the top layer of plastic wrap and flip the dough into an ungreased tart or pie pan. With the plastic wrap still on the dough, gently press the dough into the bottom and sides of the pan. Use the rolling pin to roll across the top of the tart pan, cutting off excess dough. Remove plastic wrap and set lined pan aside while making the filling. Excess unbaked dough can be rolled out, sprinkled with sugar, and baked as sugar cookies or can be wrapped and frozen for another day.
• Preheat the oven to 350 degrees F.
• To make the Cranberry Walnut Filling: Melt butter and set aside. In a bowl, blend together flour, brown sugar, and cinnamon. Add the rest of the ingredients, including the butter, and stir until well combined.
• Pour into tart shell and bake for approximately 30 minutes, until tart is light brown and the filling has set. Cool and remove tart from ring. Serve at room temperature or refrigerate. Tart keeps for about 1 week in the refrigerator. It can be well wrapped and frozen for later use.

RUSTIC CRANBERRY TARTS

Steps:

• Preheat oven to 425°. In a large bowl, mix marmalade, sugar and flour; stir in cranberries., Unroll 1 pie crust onto a parchment-lined baking sheet. Spoon half of the cranberry mixture over crust to within 2 in. of edge. Fold edge over filling, pleating as you go and leaving a 5-in. opening in the center. Brush folded crust with egg white; sprinkle with half of the coarse sugar., Bake 18-22 minutes or until crust is golden and filling is bubbly. Repeat with remaining ingredients. Transfer tarts to wire racks to cool.

CRANBERRY WALNUT TART

Steps:

• In a large bowl, combine flour, sugar and salt. With a pastry blender, cut in butter until mixture resembles very coarse crumbs. Add egg and stir lightly with fork just until mixture forms a ball, adding the water if necessary. Wrap in plastic and refrigerate at least 1 hour. , Grease a 9-in. fluted tart pan with removable bottom. Press chilled pastry onto the bottom and up the sides of pan. Line pastry shell with foil; fill with pie weights, raw rice or beans to prevent shrinkage. Bake at 375° for 10 minutes. Remove weights and bake another 5 minutes. Cool. , Meanwhile, for filling, combine sugar, syrup, eggs, butter and zest in a large bowl; set aside. Place walnuts and cranberries in bottom of tart; pour sugar mixture into pan. Bake for 30-35 minutes or until crust is golden, edge of filling is firm and center is almost set. Cool on wire rack. Chill until serving. Refrigerate leftovers.