Apple Cranberry Tart

We’re gearing up for Thanksgiving – this is the first of three pies/tarts that we’re making for the big day. This tart is composed of a homemade applesauce, fanned Granny Smith apples and cranberries, topped off with cinnamon sugar. Turkey Day perfection! 

• 2 cups flour
• 1 stick butter, cut into marble sized pieces
• a pinch of salt
• 1 teaspoon granulated sugar
• iced water

1. In a large bowl, put flour, salt, and sugar and mix with a spoon. With a pastry cutter or a fork, cut the butter into the flour mixture. Continue to mix with your hands. Sprinkle iced water over the dough one tablespoon at a time and work into the flour and butter – be careful not to add too much water. You want to add just enough water to form a ball, it shouldn’t be sticky.
2. Form into a disk, wrap it in plastic, and put it in the fridge.

For the filling:

• 6 Granny Smith apples
• 2 MacIntosh apples
• 3 lemons
• 1/2 cup fresh cranberries
• 2 tablespoons butter
• 1/2 cup granulated sugar
• 1 1/2 teaspoons cinnamon

1. Peel and cut the MacIntosh apples into cubes. Put in a sauce pan with just enough water to cover them, cook over medium heat, stirring occasionally until soft. Remove from heat and let cool. Strain if a lot of liquid remains.
2. Peel, core, and quarter Granny Smith apples and place in a large bowl of water with the juice of 3 squeezed lemons.
3. Preheat oven to 375º. Cut each apple quarter into thin slices, holding together with forefinger and thumb – you want to keep the sliced quarters together to fill the pie later.
4. To assemble, roll the dough out to 1/8″ thickness, ease into a 9″ tart pan. Spread a layer of the applesauce made from the MacIntosh apples. Starting at the outer rim of the tart pan, take sliced apple quarters, and fan them. Continue to do so in concentric rings until the tart is filled.
5. Roll the remaining scraps of dough into an oblong shape and cut thin strips with a knife or a fluted pastry wheel. Use the strips to make a lattice on top of the tart. Top with cranberries.
6. Mix the cinnamon with the half cup of sugar and sprinkle over tart. Shave butter and lay on top. Place on a baking sheet and bake for 1 to 1 1/2 hours, until crust is golden brown. Serve at room temperature.SaveSave

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