Best Cranberry Orange Apple Tart Recipes

CRANBERRY-ORANGE CRUMB TART

Steps:

• Preheat oven to 375°. In a small bowl, mix 1-3/4 cups crushed crackers and 1/4 cup sugar; stir in melted butter. Press onto bottom and up sides of an ungreased 11-in. fluted tart pan with removable bottom. Bake 7-8 minutes or until edges are lightly browned. Cool on a wire rack., For topping, in a small bowl, mix flour, brown sugar, and remaining crushed crackers and sugar; cut in cold butter until crumbly. Refrigerate while preparing filling., Finely grate enough 1 Tbsp. zest from orange. Cut a thin slice from the top and bottom of the orange; stand orange upright on a cutting board. Cut off peel and outer membrane, starting from the top. Holding orange over a bowl to catch juices, remove orange sections by cutting along the membrane. Squeeze membrane to reserve additional juice., In a large saucepan, mix sugar, tapioca, baking soda, cinnamon and allspice. Add cranberries, brandy, grated zest and reserved juice; toss to coat. Let stand 15 minutes. Preheat oven to 425°. , Bring cranberry mixture to a full boil, stirring constantly. Add orange sections; heat through. Pour into crust; sprinkle with topping. Bake 10-15 minutes or until topping is golden brown. Cool on a wire rack.

QUICK APPLE CRANBERRY TART

Steps:

• On a lightly floured surface, roll half of the pastry into a 13-in. circle. Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom or press onto the bottom and 1 in. up the sides of a 10-in. springform pan. , In a large bowl, combine the cranberries, apples, brown sugar, flour and cinnamon; pour into crust. Dot with butter. Cut leaf shapes from the remaining pastry. Place over filling. , Place tart pan on a baking sheet. Bake at 425° for 35-40 minutes or until filling is hot and bubbly and crust is golden. Cool on a wire rack. Serve warm.

CRANBERRY APPLE PIE

Steps:

• Preheat oven to 425°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Refrigerate while preparing filling., In a large bowl, combine the sugar and next 6 ingredients. Add apples and cranberries; toss gently. Spoon filling into prepared pie plate; dot with butter., Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. , Bake for 10 minutes. Reduce heat to 350°; bake until crust is golden brown and filling is bubbly, 45-50 minutes longer.

APPLE-CRANBERRY TART

Steps:

• Place cranberries in a small bowl. Cover with boiling water. Let soak until plump, about 15 minutes. Drain.
• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet lightly with cooking spray.
• Cut a deep vertical slice into both sides of each apple, being sure not to cut through to the core. Attach 1 apple to a spiralizer fitted with the straight-flat blade and cut into thin half-slices. Repeat with second apple.
• Combine cranberries, apple slices, lemon juice, and vanilla extract in a bowl; toss to coat.
• Mix white sugar, cornstarch, cinnamon, nutmeg, and salt together in a bowl. Stir into the apple mixture.
• Roll pie crust out into a 10-inch round on a floured work surface. Transfer to the baking sheet.
• Spoon apple mixture into the center of the crust, leaving a 2-inch border. Lift up edges of crust and fold around apple mixture. Brush edges with egg white. Sprinkle turbinado sugar all over tart.
• Bake in the preheated oven until apples are tender and crust is golden brown, 38 to 40 minutes. Transfer to a serving plate and slice.

RUSTIC CRANBERRY-APPLE TART

Steps:

• Preheat the oven to 415 degrees F (210 degrees C). Line a baking sheet with parchment paper.
• Arrange pie crust on the prepared baking sheet. Mix walnuts, brown sugar, 1 egg, butter, and vanilla extract together in a bowl. Spread the walnut filling over the pie crust, leaving a 1-inch border. Reserve 2 tablespoons of the filling in the bowl.
• Arrange apple slices in a circular pattern over the filling. Sprinkle cranberries over the apples. Drop small amounts of the reserved walnut filling here and there over the apples. Fold crust over the filling, overlapping as necessary to form a rustic circle.
• Beat remaining egg and water together to make egg wash. Brush edges of crust with the egg wash. Sprinkle Demerara sugar on top.
• Bake in the preheated oven until the crust is browned and apples are bubbling, about 30 minutes. Place baking sheet on a cooling rack for 30 minutes. Lift up tart using the parchment paper and place directly on a cooling rack for 1 hour.
• Run a large knife or angled cake spatula under the tart to release the parchment paper and transfer to a serving tray.

CRANBERRY APPLE TART

Steps:

• Heat the oven to 375. Lightly coat a baking sheet with cooking spray.
• On a lightly floured counter, divided the dough in two. Use a rolling pin to roll out each piece of dough into a 10-in. circle about ¼ inches thick. Transfer the crusts to the prepared baking sheet (you may need to use 2 sheets). Set aside.
• Place the butter in a small, microwave-safe bowl. Microwave on high until melted. Mix in the cinnamon, cardamom, nutmeg and brown sugar. Use a pastry brush to coat both crusts with some of the butter mixture; reserve the remaining butter.
• Arrange half of the apple slices over each crust, then brush the apples with the remaining butter. Sprinkle half of the cranberries over each tart. Bake for 45 to 55 minutes, or until the crust is lightly browned and the apples are tender. Let cool before serving.

CRANBERRY-ORANGE-APPLE TART

Steps:

• 1. For Filling: Grate enough peel from 1 orange to measure 1 tablespoon and reserve. Cut all peel and pith from oranges. Cut between membranes of oranges with small sharp knife to release segments. Cut segments into thirds.
• 2. Combine grated orange peel, apples, cranberries, sugar, raisins, orange juice and ground cinnamon in heavy large saucepan. Stir over medium heat until mixture comes to a boil. Reduce heat to medium-low and simmer until mixture thickens and leaves path on bottom of pan when spoon is drawn across, stirring occasionally, about 20 minutes. Remove saucepan from heat. Mix in Grand Marnier and orange segments. Transfer filling to medium bowl. Press plastic wrap directly onto surface of filling; refrigerate until well chilled. Can be prepared 1 day ahead.
• 3. For the Crust: Blend flour, slivered almonds, sugar and salt in processor until almonds are finely ground. Add chilled unsalted butter and blend in using 10 on/off turns. Add almond extract. With machine running add 6 tablespoons water and process just until moist clumps form, adding more water by tablespoons if dough is too dry. Gather dough together. Form 1/4 of dough into ball; flatten to disk. Form remainder of dough into ball; flatten to disk. Wrap both disks in plastic and refrigerate until firm, about 20 minutes. (Dough can be prepared 1 day ahead. Keep refrigerated. Before continuing, let dough stand at room temperature until slightly softened.)
• 4. Roll out larger dough disk on lightly floured surface to 1/8-inch-thick round. Transfer dough to 11-inch-diameter tart pan with removable bottom. Gently press dough into place. Trim edges. Freeze crust until firm, about 20 minutes.
• 5. Position rack in center of oven and preheat to 400 Degrees F. Line crust with foil. Fill with beans or pie weights. Bake crust 20 minutes. remove beans and foil and bake crust until golden, about 10 minutes. Brush egg glaze over inside of crust. Bake crust 1 minute. Transfer to rack and cool completely
• 6. Spread 3-1/2 cups filling into crust and refrigerate.
• 7. For cookies...do all the same steps but; Lightly butter cookie sheet, Roll out small dough disk on floured surface to 1-/8-inch thickness. Using 2-inch decorative cookie cutters, cut out cookies. Transfer cookies to prepared cookie sheet and refrigerate. Reduce oven temperature to 375 Degress F. Brush cookies lightly with egg glaze. Bake until light brown, about 15 minutes. Transfer cookies to rack and cool. (Can be prepared 8 hours ahead.