Cranberry Apple Tart Recipe
Summary
Preparation Time20 MinCooking Time40 Min
Ready In1 Hr 0 MinDifficulty LevelMedium
Health IndexAverageServings6
Ingredients
| Water | 1/4 Cup (16 tbs) (Cranberry Filling:) | |
| Sugar | 3/4 Cup (16 tbs) (Cranberry Filling:) | |
| Red currant jelly | 1/2 Cup (16 tbs) (Cranberry Filling:) | |
| Cranberries | 3 Cup (16 tbs), frozen (Cranberry Filling:) | |
| 1 apple, preferably Yellow Delicious, peeled, cored and chopped (1 cup) | ||
| Butter | 1/2 Cup (16 tbs) (Tart Shell:) | |
| All purpose flour | 1 1/4 Cup (16 tbs) (Tart Shell:) | |
| Sugar | 1/4 Cup (16 tbs) (Tart Shell:) | |
| Finely chopped walnuts | 2/3 Cup (16 tbs) (Tart Shell:) | |
| Ground cinnamon | 1/2 Teaspoon (Tart Shell:) | |
| Egg yolks | 2 (Tart Shell:) | |
| Egg whites | 4 (Meringue:) | |
| Cream of tartar | 1/8 Teaspoon (Meringue:) | |
| Sugar | 1/2 Cup (16 tbs) (Meringue:) | |
Directions
1. Prepare the Cranberry Filling: Combine the water, sugar and jelly in a medium-size saucepan. Heat to melt the jelly and dissolve the sugar. Bring the mixture to boiling; add the cranberries and the apple. Cook, uncovered, over medium heat until the cranberries pop and the mixture thickens slightly, for 10 to 15 minutes. Cool completely.
2. Prepare the Tart Shell: Cut the butter into the flour in a medium-size bowl with a pastry blender until crumbly. Mix in the sugar, nuts and cinnamon. Add the egg yolks; mix lightly with a fork just until the pastry holds together and cleans the side of the bowl. Press the dough over the bottom and up the side of a 9-inch tart pan with a removable bottom. Prick the bottom all over with a fork. Refrigerate the tart shell for 30 minutes.
3. Preheat the oven to moderate (375°).
4. Bake the tart shell in the preheated moderate oven (375°) for 12 to 15 minutes or until golden. Cool the tart shell completely.
5. Spoon the cooled Cranberry Filling into the cooled pastry shell.
6. Preheat the oven to hot (400°).
7. Prepare the Meringue: Beat the egg whites with the cream of tartar in a medium-size bowl until soft peaks form. Gradually beat in the 1/2 cup sugar until stiff, but not dry, peaks form. Spread half the meringue over the top of the tart. Pipe the remaining meringue in a lattice pattern over the top.
8. Place the tart in the preheated hot oven (400°) for 3 to 6 minutes or until the meringue is golden brown. Decorate the top with additional cranberries, if you wish.
2. Prepare the Tart Shell: Cut the butter into the flour in a medium-size bowl with a pastry blender until crumbly. Mix in the sugar, nuts and cinnamon. Add the egg yolks; mix lightly with a fork just until the pastry holds together and cleans the side of the bowl. Press the dough over the bottom and up the side of a 9-inch tart pan with a removable bottom. Prick the bottom all over with a fork. Refrigerate the tart shell for 30 minutes.
3. Preheat the oven to moderate (375°).
4. Bake the tart shell in the preheated moderate oven (375°) for 12 to 15 minutes or until golden. Cool the tart shell completely.
5. Spoon the cooled Cranberry Filling into the cooled pastry shell.
6. Preheat the oven to hot (400°).
7. Prepare the Meringue: Beat the egg whites with the cream of tartar in a medium-size bowl until soft peaks form. Gradually beat in the 1/2 cup sugar until stiff, but not dry, peaks form. Spread half the meringue over the top of the tart. Pipe the remaining meringue in a lattice pattern over the top.
8. Place the tart in the preheated hot oven (400°) for 3 to 6 minutes or until the meringue is golden brown. Decorate the top with additional cranberries, if you wish.
Chef
