Cranberry Apple Tart
Make this Black Star Farms classic at your home this holiday—bursting with fresh fruit flavor, it's a real Northern Michigan crowd-pleaser.
Cranberry Apple Filling (for one 10-12 inch tart)
- 2 Large apples peeled and cubed to ½ inch pieces
- 1 cup fresh cranberries
- 1 cup sugar
- 1 lemon zested and juiced
- ½ tsp ground ginger or 1 tsp of fresh ginger finely minced
- 2 cups flour
- ½ cup cold unsalted butter
- ¼ tsp salt
- 1 tbsp sugar
- 1 small egg
- 1/3 cup heavy cream
Cranberry Apple Filling (for one 10-12 inch tart) Put all the ingredients into a saucepan and cook at medium heat until the apples and cranberries have softened and the sauce begins to thicken to an egg yoke like consistency (you don’t want it to be watery when it is added to the pastry and baked later). Set aside to cool. Pastry dough (makes two 10-12 inch tarts) Preheat oven to 350 degrees Mix the sugar and salt into the flour. Cut the butter up into small pieces and incorporate into the flour mixture by hand or with a fork until you have a very mealy consistency and the butter is dispersed fully into the flour. Mix together the cream and the egg and then pour into the flour butter mixture while using a fork to gently incorporate the two together. Take the mixture out and knead lightly until you have a dough ball. You can either put back in the fridge to cool down before you roll it out or can start rolling your dough right away. Roll out the dough to a round ¼ inch thick circle or whatever size tart pan you are using (use flour to prevent sticking). Transfer to the tart pan and trim any extra dough away. Spread the cranberry apple filling over the dough in the tart pan. Bake for 30-40 minutes or until pastry is golden and the filling is bubbly. Serve warm with vanilla bean ice cream or fresh vanilla bean whipped cream.