Cranberry Apple Tart

By dashy_65

Ingredients

• FILLING:
• 1 package (12 ounces) fresh or frozen cranberries
• 1-1/2 cups chopped dried apples
• 1-1/2 cups unsweetened apple juice
• 1-1/4 cups sugar
• Sugar substitute equivalent to 1 cup sugar
• 1/2 cup water
• 1/4 teaspoon salt
• 1/4 cup cornstarch
• 1/3 cup cold water
• 1 crust from refrigerated pie crust

Details

Servings 14
Adapted from tasteofhome.com

Preparation

Step 1

Coat an 11-in. fluted tart pan with removable bottom with cooking spray; set aside. Place pie crust into prepared pan; gently peel off waxed paper.

Line unpricked tart shell with a double thickness of heavy-duty foil. Bake at 375° for 8 minutes. Remove foil; bake 6 minutes longer or until golden brown. Cool on a wire rack.

In a large saucepan, combine the first seven filling ingredients. Cook and stir until mixture comes to a boil and cranberries pop. Combine cornstarch and cold water until smooth; gradually stir into cranberry mixture. Cook 2 minutes longer or until thickened. Cool for 20 minutes. Pour into crust. Refrigerate for at least 3 hours before cutting. Yield: 14 servings.

Editor's Note: This recipe was tested with Splenda no-calorie sweetener.

183 cal, 2.2g fat, 39.8g carb, 3.7g fiber, 22mg sod