Wednesday, December 18, 2024
Apple Cranberry Tart
With so may fresh cranberries every fall, I look for ways to use them. This week I was having some local women I walk with three times a week here in Marion. I decided on a menu of some of my favorites, but with one new recipe. This was delicious.
Getting the Crust ready:
Blend 2-1/4 cups all-purpose flour with 1/4 cup sugar and 1 tsp. salt in a separate medium bowl. In another blend one egg yolk with 3 T. half-and-half (or milk and heavy cream) and 1 tsp.of vanilla extract. Finely chop 1/2 c. walnuts. Blend these with the dry ingredients.
Keep one cup of unsalted butter that is cut into small squares in the frig or freezer until you are ready to blend all of the above in a bowl.
Getting the Filling ready:
Core, peel and slice thin 2 apples. Measure 2-1/2 cup fresh cranberries.
Blend 2/3 cups sugar with 1 T. flour, 1 T. fresh orange zest, 1/2 tsp. ginger and 1/2 tsp. cinnamon, 1/4 tsp. nutmeg and 1/4 tsp. allspice and 1/3 tsp. salt. Mix in the apples and cranberries. Add 1 T. bourbon if desired.
Getting the Streusel ready:
Mix 1/3 c. flour with 1/4 c. brown sugar, 2 T melted unsalted butter, 1/4 tsp.vanilla extract and a pinch of salt.
With a pastry cutter, blend the dry crust ingredients in a large bowl and cut in the cold butter. Make a well in the crust mixture and add the egg/cream. Mix well, continuing to use the pastry cutter. Break up large clumps with your fingers.
Press the dough firmly into a large fluted quiche pan with a removable bottom, lined or unlined with parchment. Place the pan in the freezer for 15 minutes.
Preheat the oven to 400 degrees. Remove from the pan with the chilled crust. Bake for 15 minutes. Turn the oven down to 350 degrees.
Fill the crust with the filling mixture. Alternatively, place the sliced apples in a circle on top of the crust and pour the rest of the filling over the apples. Top with the streusel.
Bake for 50-60 minutes in the 350 degree oven. Cool before cutting.
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