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Apple Cranberry Tart

Get more of Kim’s holiday recipes in the online article Tarts, Trifles & Cookies From Northern Michigan’s Bella e Dolce.

Ingredients

1    9-inch tart shell (see Sweet Pastry Dough recipe) 4–5 golden delicious apples (peeled and cored)
3    tablespoons butter
6    tablespoons granulated sugar
2    tablespoons water
1/2 cup dried cranberries
1/2 lemon, juiced
Cinnamon (to taste)       Streusel Topping (see recipe below)

Sweet Pastry Dough

1  cups flour 7  tablespoons butter, cold, diced
1/4  teaspoon salt
1 1/2 tablespoons sugar
1  egg
1  tablespoon water 1  teaspoon vanilla

Streusel Topping

1 1/2 cups all-purpose flour 1/2 cup granulated sugar
1/2 cup brown sugar, gently packed 1/2 cup unsalted butter, cold and cubed

Preparation

Bake tart shell by poking bottom with a fork and using pie weights in a 350-degree oven for 15 to 20 minutes, or until edges are lightly golden and bottom is cooked. Remove the pie weights and cool.

Thinly slice apples (using an apple corer/slicer is best) or dice if larger chunks are preferred. In a large saucepan, add butter, sugar, water, apples, cranberries and the lemon juice and cook over medium heat, stirring with a large spoon until apples are soft. If you’d like the apples sweeter or want to adjust the flavors, taste the apple mixture, and add more sugar or spices at this time. Cook apples until all the water is gone and apples are soft.

Pour apple/cranberry mixture into tart shell. Cover top of apple mixture generously with Streusel Topping and bake in oven at 375 degrees until golden brown, about 20 to 25 minutes.

Serve with your favorite French Vanilla Ice Cream.

Sweet Pastry Dough

In a food processor, pulse together the flour and butter until crumbly. Add salt and sugar and pulse to mix. Add egg, water and vanilla and pulse to mix. Process just until a ball of dough forms. Do not over mix! Place dough on plastic wrap and form into a round patty about 1 inch thick. Chill for 1 to 2 hours.

Streusel Topping

Mix all ingredients in a food processor or with fingers until crumbly. Any extra streusel can be kept frozen in a Ziploc bag until needed.