It's apple season around here, and I'm constantly looking for new recipes that utilize the fruit. I've got a huge box of apples sitting in my basement, thanks to my grandparents' overflowing tree.
My friend Laura passed on this recipe to me. She found the original recipe (from the Associate Press) in the newspaper. It looks fabulous! Can't wait to try it. Thanks, Laura!
Cranberry Apple Tart
Start to finish: 1 hour 15 minutes
Makes two 10-inch tarts
1 ball MSPI-friendly prepared pizza dough, room temperature
8 tbsp. MSPI-friendly margarine (1 stick)
2 tsp. cinnamon
1 tsp. cardamom
¼ tsp. nutmeg
½ cup packed brown sugar
8 medium tart apples, peeled, cored and thinly sliced
½ cup dried cranberries
Heat the oven to 375 degrees. Lightly coat a baking sheet with cooking spray.
On a lightly floured counter, divide the dough in two. Use a rolling pin to roll out each piece of dough into a 10-inch circle about ¼-inch thick. Transfer the crusts to the prepared baking sheet (you may need to use 2 sheets). Set aside.
Place the margarine 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 margarine mixture; reserve the remaining margarine.
Arrange half of the apple slices over each crust, then brush the apples with the remaining margarine. Sprinkle half of the cranberries over each tart. Bake for 25 minutes or until the crust is lightly browned and the apples are tender. Let cool before serving.
*** For a nice finish, dust the tart with powdered sugar, or a blend of powdered sugar and cinnamon.
*** The dried cranberries can be soaked in water or juice for 15 minutes before using. This isn’t necessary, but it makes them plump and juicy. Be sure to drain them well before placing them on the tarts.
***One recipe of pizza dough is enough for this recipe.