CRANBERRY-APPLE SUGAR COOKIE TART

Cranberry-Apple Sugar Cookie Tart image

Apples and cranberries meet in this easy, pretty sugar cookie-crusted tart.

Provided by Cindy Rahe

Categories Dessert

Time 1h45m

Yield 12

Number Of Ingredients 14

Ingredients

1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
1 egg
1/2 cup unsalted butter, softened
3 tablespoons Gold Medal™ all-purpose flour
3 cups diced peeled apples (about 3 apples)
2 cups fresh or frozen whole cranberries
2/3 cup sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
Dash of salt
2 tablespoons unsalted butter, cut into small cubes
1 egg
1 tablespoon milk
2 tablespoons sugar

Steps:

Heat oven to 350° F.
In medium bowl, mix sugar cookie mix, 1 egg, 1/2 cup softened butter and the flour to form fairly stiff dough. Roll to 1/4-inch round on work surface sprinkled with additional flour. Gently fit dough into ungreased 11-inch round fluted tart pan; remove any excess. Gather dough scraps into a ball, and set aside.
In large bowl, toss apples, cranberries, 2/3 cup sugar, the cornstarch, cinnamon and salt. Spread mixture into tart shell; dot with cubed butter. Crumble remaining dough scraps onto filling around edge of tart.
In small cup, beat 1 egg and milk. Gently brush dough with egg wash; sprinkle with 2 tablespoons sugar.
Bake about 1 hour or until tart dough is deeply golden and filling is bubbling. Cool on rack at least 30 minutes before serving.

Nutrition Facts : Calories 350, Carbohydrate 56 g, Cholesterol 55 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 37 g, TransFat 0 g