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Apple Cranberry Tart

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Ingredients

Scale
  • For the pastry:
  • 3 C all purpose flour
  • 2 T granulated sugar
  • 3/4 t salt
  • 1 1/2 sticks of unsalted butter
  • 6 T solid vegetable shortening – Crisco
  • large egg yolk at room temperature
  • 2 T fresh lemon juice
  • 3 or 4 T ice water
  • For the filling:
  • 1 12 oz bag of fresh cranberries, rinsed
  • 3 Golden Delicious apples, peeled and sliced
  • 2 T grated orange peel
  • 1 C granulated sugar
  • 1 t cinnamon
  • 1/2 t nutmeg
  • 1/2 C walnuts, chopped
  • 1/2 C apple jelly – I used crab apple jelly
  • 2 T cornstarch
  • 1/4 C orange juice
  • to prepare the pastry for the fruit:
  • large egg
  • 3 T graham cracker crumbs
  • for the glaze:
  • 1/2 C apple jelly – I used crab apple jelly
  • coarse sugar

Instructions

  1. Pulse together the flour, sugar and salt in a food processor
  2. Add shortening and butter, pulse until pea sized
  3. Mix egg yolk, lemon juice and 2 T of ice water and add through the feed tube, pulse a few more times
  4. Add enough of the remaining ice water through the feed tube so that the dough just starts coming together
  5. Form into a disk, wrap it in plastic wrap and place in the refrigerator for at least 1/2 hour
  6. Mix the cranberries, apples, orange peel, sugar, cinnamon, nutmeg, walnuts and 1/2 C apple jelly together in a large bowl
  7. Mix orange juice and cornstarch together and then mix into the fruit mixture
  8. Butter a circle about 17 inches round on a piece of aluminum foil, shiny side down
  9. Flour the edges
  10. Roll the dough out and place it in the middle of the foil
  11. Make an egg wash from the egg and 1 t water, brush the pastry, then sprinkle with the graham crumbs
  12. Pile the fruit on top, turning up the edges of the pastry, folding the aluminum foil to help hold it all together
  13. Heat the other 1/2 C of jelly in a saucepan until it liquifies, brush the tart with the jelly and then sprinkle with the sugar
  14. Bake in a preheated oven at 425 degrees for 15 minutes, then lower the heat to 325 and bake another 15 to 25 minutes, watching it carefully
  15. Remove from the oven when the fruit is soft and the pastry is just beginning to brown
  16. Serve as is, or cut into little tarts like I did so it’s easier to serve.

Find it online: https://therockymountainwoman.com/apple-cranberry-tart-2/