APPLE PECAN CRANBERRY TART

Apple Pecan Cranberry Tart image

Provided by Chrystal Cackler @journeyrock92

Categories Pies

Number Of Ingredients 12

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1 1/4 cup(s) unsweetened apple juice or cider, divided
1 1/3 cup(s) sugar
3 medium tart apples, peeled and cubed
1 package(s) (12 ounces) fresh or frozen cranberries
1/2 cup(s) all-purpose flour
- pastry for single-crust pie (10 inches)
FOR THE TOPPING
1/3 cup(s) chopped pecans
1/3 cup(s) all-purpose flour
3 tablespoon(s) butter, melted
1/4 cup(s) packed brown sugar
12 - pecan halves

Steps:

In a large saucepan over medium heat, bring 3/4 cup apple juice and sugar to a boil, stirring occasionally. Add apples and cranberries; return to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until apples are tender and berries pop,. Whisk flour and remaining juice until smooth; stir into cranberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool to room temperature.
Fit pastry into an 10-in. fluted tart pan with removable bottom, or press into the bottom and 1 in. up the sides of a 10-in. springform pan. Line pastry with double thickness of heavy-duty foil.
Bake at 450° for 5 minutes. Remove foil; bake 7-10 minutes or until pastry is nearly done. Cool. Add apple mixture. Combine first four topping ingredients; sprinkle over filling. Arrange pecan halves on top. Bake at 375° for 30-35 minutes or until golden brown.