CRANBERRY APPLE TART

Cranberry Apple Tart image

Bursting with the colors and flavors of the season, this eye-fetching treat is a welcomed addition to any celebration. We sweetened the crispy golden crust with honey so your guests will never suspect that the dessert is actually low in fat. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 14 servings.

Number Of Ingredients 18

Previous Next

Ingredients

1/2 teaspoon active dry yeast
1 tablespoon warm water (110° to 115°)
2 tablespoons beaten egg
2 tablespoons butter, softened
4-1/2 teaspoons sugar
1 teaspoon grated orange zest
3/4 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon salt
FILLING:
1 package (12 ounces) fresh or frozen cranberries
1-1/2 cups chopped dried apples
1-1/2 cups unsweetened apple juice
1-1/4 cups sugar
Sugar substitute equivalent to 1 cup sugar
1/2 cup water
1/4 teaspoon salt
1/4 cup cornstarch
1/3 cup cold water

Steps:

In a small bowl, dissolve yeast in warm water. Beat in the egg, butter, sugar and orange zest. Combine flour and salt; beat into yeast mixture on low speed just until mixture holds together. , Shape into a ball. Place in a small bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place for 1-1/4 hours (dough will not double, but will leave a slight indentation when pressed). , Coat an 11-in. fluted tart pan with removable bottom with cooking spray; set aside. Place dough on a piece of waxed paper. Lightly flour dough and roll into a 13-in. circle. Invert into prepared pan; gently peel off waxed paper. , Line unpricked tart shell with a double thickness of heavy-duty foil. Bake at 375° for 8 minutes. Remove foil; bake 6 minutes longer or until golden brown. Cool on a wire rack. , In a large saucepan, combine the first seven filling ingredients. Cook and stir until mixture comes to a boil and cranberries pop. Combine cornstarch and cold water until smooth; gradually stir into cranberry mixture. Cook 2 minutes longer or until thickened. Cool for 20 minutes. Pour into crust. Refrigerate for at least 3 hours before cutting.

Nutrition Facts : Calories 183 calories, Fat 2g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 113mg sodium, Carbohydrate 41g carbohydrate (29g sugars, Fiber 2g fiber), Protein 1g protein.