Cranberry & Sour Apple Tart
One 9-inch Pie/Tart Crust (see recipe below) PLUS 1/2 recipe dough for lattice strips
Ingredients:
2 12-ounce bags fresh cranberries
2/3 cup light-brown sugar, well-packed
2/3 cup granulated sugar
2/3 cup golden raisins
2 tart apples, peeled, cored, and finely diced
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1 large egg whisked with 1 teaspoon cream (egg wash)
1/4 cup raw sugar for sprinkling
Procedure:
Preheat oven to 400...make sure one of your oven racks is in the center of the oven. Roll 1/2 chilled dough recipe out onto a sheet of parchment to about 1/4 inch and chill in fridge while preparing the filling; this is for lattice top. Press other dough crust into tart pan and chill. Stir cranberries, sugars, raisins, apples, and spices together in a heavy saucepan over medium heat and cook, stirring occasionally with a wooden spoon. If mixture begins to boil, lower the heat.
Once about 3/4 of the cranberries have popped, take the pot off the heat and let the filling cool to room temp. While filling cools, press dough into tart pan. Spoon filling into tart shell. Cut chilled dough into strips and make a lattice top over filling. Brush lattice top with egg wash and sprinkle with raw sugar.
Bake about 40-50 minutes until the crust is golden brown.
Cool slightly on rack. Remove tart from pan while it's still warm. You can remove it easily by resting the pan on a big can and sliding the outside ring of the pan down off the tart. Serve at room temperature.
Flaky Pie Crust (makes one 9- inch pie/tart crust
Ingredients:
1 1/2 cups plus 2 Tablespoons all-purpose flour
1/2 teaspoon salt
1 Tablespoon sugar
2 Tablespoons of shortening
8 Tablespoons (1 stick) unsalted butter, chilled and cut into small pieces
3-5 Tablespoons ice water, or as needed
Procedure:
Sift the flour, sugar and salt into a large bowl. Add butter and shortening and rub into the flour or cut in with a pastry cutter until mixture is crumbly. One tablespoon at a time, work in enough water just until the dough comes together. Do not overmix. Shape into a smooth ball of dough, flatten and wrap in plastic wrap. Refrigerate for at least 30 minutes and up to two days.