All things sweet, tart, and nutty, rolled into one. Definitely addicting, we found it tasted even better the next day, after refrigeration. I added a little soy whipped cream on the top, but this dessert stands on its own, with or without the little extra. Oh, and the color is lucious!
Apple cranberry tart (modified from Taste of Home website)
1 1/4 cups apple cider, divided
1 1/3 cups sugar
3 medium tart apples, peeled and cubed
1 package (12 ounces) fresh or frozen cranberries
1/2 cup all purpose flour
pastry for single-crust pie (10″) – I used my favorite crust recipe
1/3 cup chopped pecans
1/3 cup all purpose flour
3 tablespoons margarine, melted
1/4 cup packed brown sugar
12 pecan halves
In a large saucepan over medium heat, bring 3/4 cup apple cider and sugar to a boil, stirring occasionally. Add apples and cranberries; return to a boil. Reduce heat; simmer, uncovered, for 5 – 8 minutes or until apples are tender and berries pop. Whisk flour and remaining juice until smooth; stir into cranberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool to room temperature.
Fit pastry into a 10″ fluted tart pan with removable bottom. Line pastry with double thickness of heavy-duty foil.
Bake at 450 degrees F for 5 minutes. Remove foil; bake 7 – 10 minutes or until pastry is nearly done. Cool. Add apple mixture. Combine first four topping ingredients; sprinkle over filling. Arrange pecan halves on top. Bake at 375 degrees F for 30 – 35 minutes or until golden brown. Makes 12 servings.