Cranberry Raisin Tart

By akselden

Ingredients

• teaspoon each:
• 1 15-ounce package refrigerated pie crusts
• 1 1/2 cups OCEANSPRAY Fresh or Frozen Cranberries
• 1 cup golden raisins
• 1/2 cup chopped walnuts
• 1/2 cup brown sugar
• 1 teaspoon cinnamon
• nutmeg, ginger, allspice
• 1/8 teaspoon ground cloves

Preparation

Step 1

Preheat oven to 400°.
Lightly dust one side of bottom crust with flour. Place flour side down on a jelly roll pan. Lightly press out the creases with your fingers. Cut the second crust into 1/2-inch strips using a pastry trimmer or knife. Set aside. Combine remaining ingredients. Place on bottom crust to within 1 1/2, inches of the edge of the pastry. Place the pie crust strips lengthwise and crosswise over the filling. Trim strips that are longer than the bottom crust. Carefully fold the 1 1/2-inches of crust over the filling. Seal the crust by pressing the top of a spoon or fork into folded edges. Bake for 25 minutes or until golden brown. Makes 1 9-inch tart.