Country Chef Reader

It doesn't get any more festive than Apple Cranberry Tart; in fact it's what I call a centerpiece dessert. It's a gorgeous feast for the eyes and a tantalizing treat for the taste buds!

Apple Cranberry Tart Day #14
Crust:
1 1/2 cups all-purpose flour
1/2 cup cream cheese spread (1/2 of 8-ounce tub)
1 cube (1/2 cup) butter, softened

Place flour, cream cheese spread and butter in food processor. Using the pulse action, process just until dough begins forming a ball. Shape dough into a ball; place on lightly floured surface; roll out to an 11-inch circle. Place on a lightly greased cookie or jelly roll pan and using a fork, puncture holes on crust bottom. Fold the outer edges of dough to create a "rustic" crust (see photo). Set aside while preparing apple cranberry filling.

Filling:
6 large cooking apples (i.e., Granny Smith, Cameo, McIntosh), peel, core and slice
1 cup granulated sugar
1 teaspoon cinnamon
1 teaspoon ground ginger
Dash nutmeg
1/2 cup water
1 tablespoon cornstarch
1/3 cup cold water
1/2 cup dried cranberries
2 tablespoons butter

Preheat oven to 400°. Place apples, sugar, cinnamon, ginger and nutmeg in a large saucepan; add 1/2 cup water; cover; bring to a gentle boil; reduce heat; simmer for 10 minutes; remove from heat. Stir cornstarch into cold water until smooth; add mixture to cooked apple filling; stir well; add dried cranberries.

Pour apple cranberry filling into prepared crust; adjust outer edge by folding it toward the center of tart (the edge of this tart is finished like a single-crust pie except with a wider free-form edge that folds inward).

Dot with 2 tablespoons butter; sprinkle crust with additional granulated sugar. Bake 40-50 minutes, watching closely to avoid scorching crust. Serve warm with vanilla ice cream or whipped cream. Yield: 8 servings

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