Baking for friends and family has always been at the core of my holiday traditions. This year I’m starting a new tradition and hosting Friendsgiving. I’ll be making this elegant cranberry apple tart, which boasts a little bit of something for everyone.
The tart starts with pate sucree, the fancy term for sweet pastry dough. It closely resembles a buttery sugar cookie, minus any leavening agents. This tart dough is easy to work with and can be pressed into a tart pan right after mixing. Make sure to chill the dough before baking and don’t skip the blind baking step. You’ll want a nice firm tart shell to hold the autumn goodness that will ensue. You can see that even before its final bake this tart is a beautiful sight.
Feel free to use your favorite baking apples. If you’d prefer an all apple tart, simply double the amount of apples called for and eliminate the cranberries. The same goes for crafting an all cranberry tart.
Apple butter is available in most grocery stores along with the jams and jellies. If you can’t find apple butter simply use apple sauce and add an extra half teaspoon of cinnamon to the filling.
Finally, the nuts in the tart shell, filling and finishing can be eliminated, if desired. It won’t effect your final tart.
- 9" Tart Crust:
- 4 ounces slightly softened butter
- 1 cup confectioners sugar (125 grams)
- ¼ cup almond meal/finely ground almonds (20 grams)
- ¼ teaspoon salt
- 1 egg, separated
- 1 teaspoon vanilla extract
- 1¼ cups all purpose flour (160 grams)
- Tart Filling:
- 1 whole egg
- ¼ cup brown sugar (55 grams)
- 3 Tablespoons white sugar
- ⅛ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup apple butter
- 2 teaspoons vanilla extract
- 3 Tablespoons all purpose flour
- 3 Tablespoons almond meal
- Fruit:
- 2 medium baking apples, washed and peeled
- 1¼ cups fresh cranberries
- For Finishing:
- ¼ cup sliced almonds
- 2 Tablespoons heavy cream or milk
- 2 teaspoons sugar, preferably coarse
- Start be preparing your tart shell
- Place a 9” round tart pan on a parchment lined baking sheet
- Gather rice or pie weights and a square of parchment paper about 12”x12”. Set aside
- In the bowl of your mixer, cream the butter on medium speed to soften slightly then add the confectioners sugar, salt and almond meal. Cream on medium speed for 1-2 minutes, or until smooth
- Add the egg yolk and vanilla and mix to combine, scrape your bowl and beater
- Add the flour and mix on low speed until dough begins to form
- If the dough looks very dry add 1 teaspoon of the reserved egg white and mix on low
- The dough is ready when it looks crumbly but stays together when pressed in your hands
- Lightly sprinkle some flour into the bottom of the tart pan
- Press the dough into the tart pan and press up the sides of the pan, extending about ¼” above the rim of the pan
- Prick the dough generously with a fork on the bottom and sides
- Place the tart shell in the freezer for about 20-30 minutes. Preheat your oven to 350*F
- Remove the tart shell from the freezer and place the parchment over the dough, fill with your chosen pie weights
- Bake the shell at 350*F for 15 minutes, then remove the parchment and bake another 10-12 minutes until the edges are golden and the center of the tart no longer looks wet
- Allow the tart to cool for about 10-15 minutes and then trim the top edge with a serrated knife. The tart can be filled when it is still warm
- Prepare your fruit
- Cut the peeled apples in half and then use a spoon or melon baller to remove the seeds and center of the apples
- Using a sharp knife, slice the apples horizontally into ⅛” thick slices, set aside
- Chop some of the cranberries in half to reveal their seeded centers. Set aside both fruits
- Prepare your filling
- In a medium mixing bowl, whisk the egg then whisk in the sugars, salt and cinnamon
- Add the apple butter and vanilla and whisk. Add the flour and the almond meal and stir to combine
- Pour the filling into the warm tart shell and spread it smooth
- Arrange apples and cranberries as desired
- Sprinkle the edge of the tart with almonds, if desired
- Brush the cream over the apples and then sprinkle the entire tart with the sugar
- Bake at 350*F for 40-45 mins until filling looks set towards the edges and the cranberries have burst and deepened in color
- Cool for at least two hours before removing your tart from the pan
Happy Friendsgiving!
Robi says
Hi Dan! This tart is flawless, good job! I’m Italian and in Italy unfortunaltly I can find only dried cranberries at grocery stories…can I use them instead of fresh ones? Should I soak them in hot water for a while? Thanks!
PS: My English should be better and so it sucks a little bit, sorry 🙂
Dan says
Hey Robi! I haven’t tired this recipe with dried cranberries, but I’m sure that it would work. Here is what I would do. Make the tart shell as directed. Eliminate the 3 tablespoons of white sugar from the filling. Use about 1 1/4 cups of dried cranberries. Brush both the aples and cranberries with the cream. Sprinkle the finishing sugar on the apples only. Enjoy the recipe! ~Dan
Robi says
Nice! Thank you very much, you’re super! (y) 🙂