Harriet Nauheimer's Apple-Cranberry Tart

By draingal

Serves: 8
Active: 25 min
Total: 55 min

Planning Tip: The tart can be baked up to 1 day ahead. Cool completely, cover and refrigerate on baking sheet if rewarming to serve. To serve warm, heat in 400ºF oven 5 to 8 minutes.

Ingredients

• 1 refrigerated ready-to-bake pie crust (from a 15-oz box of 2)
• 3 medium Granny Smith apples, peeled
• 1/2 cup canned whole-berry cranberry sauce
• 1/4 cup granulated sugar mixed with 1/4 tsp each ground cinnamon and nutmeg
• 1 Tbsp butter, cut in small pieces
• Decoration: confectioners' sugar

Preparation

Step 1

1. Heat oven to 425ºF. Have a baking sheet ready.
2. Unroll or unfold pie crust directly on baking sheet. With rolling pin, roll dough to a 12-in. round. Edges can be uneven.
3. Cut each apple in half. Remove core (a melon baller works well); turn halves cut sides down and slice thin.
4. Leaving a 2-in. border, arrange apples in a circle, slightly overlapping. Pile remaining apples in center. Dot with cranberry sauce in 7 or 8 places. Sprinkle apples with sugar-spice mixture; dot with butter. Fold pastry border over apples.
5. Bake 15 minutes, reduce oven temperature to 375ºF and bake 15 minutes longer or until apples ar tender and pastry is golden. Cool completely on sheet on a wire rack or slide off sheet onto serving plate if not rewarming.
6. To warm before serving: Heat tart in a 400ºF oven 5 to 8 minutes. Dust with confectioners' sugar.