Friendsgiving Cranberry Apple Tart
Dan: 
Serves: 1 9" tart
 
This elegant tart delivers something for everyone. Apples in one slice, cranberries in another. All atop a sweet tart crust and an apple butter filling.
Ingredients
  • 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
Instructions
  1. Start be preparing your tart shell
  2. Place a 9” round tart pan on a parchment lined baking sheet
  3. Gather rice or pie weights and a square of parchment paper about 12”x12”. Set aside

  5. 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
  6. Add the egg yolk and vanilla and mix to combine, scrape your bowl and beater
  7. Add the flour and mix on low speed until dough begins to form
  8. If the dough looks very dry add 1 teaspoon of the reserved egg white and mix on low
  9. The dough is ready when it looks crumbly but stays together when pressed in your hands
  10. Lightly sprinkle some flour into the bottom of the tart pan
  11. Press the dough into the tart pan and press up the sides of the pan, extending about ¼” above the rim of the pan
  12. Prick the dough generously with a fork on the bottom and sides
  13. Place the tart shell in the freezer for about 20-30 minutes. Preheat your oven to 350*F
  14. Remove the tart shell from the freezer and place the parchment over the dough, fill with your chosen pie weights
  15. 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
  16. 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

  18. Prepare your fruit
  19. Cut the peeled apples in half and then use a spoon or melon baller to remove the seeds and center of the apples
  20. Using a sharp knife, slice the apples horizontally into ⅛” thick slices, set aside
  21. Chop some of the cranberries in half to reveal their seeded centers. Set aside both fruits

  23. Prepare your filling
  24. In a medium mixing bowl, whisk the egg then whisk in the sugars, salt and cinnamon
  25. Add the apple butter and vanilla and whisk. Add the flour and the almond meal and stir to combine
  26. Pour the filling into the warm tart shell and spread it smooth
  27. Arrange apples and cranberries as desired
  28. Sprinkle the edge of the tart with almonds, if desired
  29. Brush the cream over the apples and then sprinkle the entire tart with the sugar
  30. Bake at 350*F for 40-45 mins until filling looks set towards the edges and the cranberries have burst and deepened in color
  31. Cool for at least two hours before removing your tart from the pan
Recipe by Baking With Dan at https://www.bakingwithdan.com/friendsgiving-cranberry-apple-tart/