Apple Cranberry Tart Recipe


MethodMain Ingredient


 Pie crusts15 Ounce (1 Package, Pillsbury, All Ready)
For filling
 Cranberries2 Cup (32 tbs), coarsely chopped (Fresh Or Frozen)
 Coarsely chopped peeled apples2 Cup (32 tbs) (2 Medium Sized)
 Firmly packed brown sugar1 1⁄4 Cup (20 tbs)
 Flour2 Tablespoon
 Cinnamon1⁄2 Teaspoon
 Margarine/Butter2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 3776 Calories from Fat 1320

% Daily Value*

Total Fat 147 g226.1%

Saturated Fat 51.5 g257.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2100.2 mg87.5%

Total Carbohydrates 610 g203.3%

Dietary Fiber 21.5 g85.8%

Sugars 308.4 g

Protein 20 g39.3%

Vitamin A 26.1% Vitamin C 65.6%

Calcium 34.6% Iron 51.2%

*Based on a 2000 Calorie diet


Prepare pie crust according to package directions for two-crust pie using 10-inch tart pan with removable bottom.
Place 1 prepared crust in bottom and up sides of pan; trim edges if necessary.
Heat oven to 425°F.
Heat cookie sheet in oven for 10 minutes.
In large bowl, combine cranberries, apples, brown sugar, flour and cinnamon.
Pour mixture into pie crust-lined pan.
Dot with margarine.
Cut second crust into apple and leaf-shaped pieces, using cookie cutters or pattern made from diagrams.* Arrange cutouts on top of crust.
Bake on preheated cookie sheet on lower oven rack at 425°F.
for 35 to 50 minutes or until deep golden brown.
Cover pie with foil if necessary to prevent excessive browning.
Serve with whipped cream or ice cream, if desired.