Rustic Cranberry Apple Tart Recipes

RUSTIC APPLE-CRANBERRY PIE RECIPE

Steps:

• For the Crust: Combine flour, sugar, and salt in large bowl. Cut butter into flour using a pastry cutter or by rubbing butter into flour with fingertips (see notes) until no visible pieces of butter remain. Add 2 tablespoons ice water and fold with a rubber spatula until just moistened, pressing dough against itself on the side of the bowl to form a mass of dough. Add up to 1 more tablespoon water if too dry. Do not overmix. Press dough into a 5-inch disc and wrap in plastic wrap. Chill 1 hour.

RUSTIC APPLE CRANBERRY TART ~ EASY ONE

Steps:

• 1. Preheat oven to 400 degrees F ~ Unwrap pie crust: press seams together firmly. Place in 9 inch pie plate.
• 2. Combine all ingredients , except sugar, in medium mixing bowl; mix well. Spoon fruit mixture into pastry lined plate. Fold edges of pastry over fruit, pleating so crust lies flat. Sprinkle sugar over crust.
• 3. Bake 15 minutes. Reduce oven temperature to 350 degree F. Bake for 40-45 minutes or until fruit is bubbly and crust is golden brown !!!! Nice and easy !!!!

RUSTIC APPLE AND DRIED CRANBERRY PIE

Steps:

• PASTRY: Combine flour, sugar, and salt in a food processor with a metal chopping blade; pulse to mix.
• Add butter and shortening and pulse 5-8 more times until the mixture looks like coarse oatmeal.
• Sprinkle with 1/2 the water and pulse.
• Gradually add in more of the water in the same manner until the dough holds together when pinched with your fingertips (you may not need all of it).
• On a floured surface, form the dough into a ball and then flatten into a disk.
• Wrap the dough in plastic wrap and refrigerate for at least 30 minutes and for up to 3 days.
• FILLING: Toss apples, cranberries, 1/3 cup sugar, 2 tablespoons flour, and spices together in a large bowl; set aside.
• BAKING AND ASSEMBLY: Preheat oven to 400°F Roll dough on a floured surface to make a 15 inch circle.
• Fold dough into quarters; place on a large baking sheet and unfold.
• Place filling in the center of the pastry, leaving a 2 1/2 border all around.
• Fold the pastry border over the filling (I fold this in several small sections- some pieces of the crust will overlap each other, and this is just how it should be; remember that it's a rustic pie).
• Brush pastry with egg white and sprinkle with sugar.
• Bake for 25 minutes.
• Pull oven rack out so you can get to the pie; cover the pie with foil and bake for 15 more minutes.
• Cool on baking sheet on a wire rack.
• Cover and store pie at room temperature.

QUICK APPLE CRANBERRY TART

Steps:

• On a lightly floured surface, roll half of the pastry into a 13-in. circle. Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom or press onto the bottom and 1 in. up the sides of a 10-in. springform pan. , In a large bowl, combine the cranberries, apples, brown sugar, flour and cinnamon; pour into crust. Dot with butter. Cut leaf shapes from the remaining pastry. Place over filling. , Place tart pan on a baking sheet. Bake at 425° for 35-40 minutes or until filling is hot and bubbly and crust is golden. Cool on a wire rack. Serve warm.