Apple Cranberry Tart

 

Ingredients:

3

 

Tart Green Apples, Peeled, Cored, And Chopped

1-1/2

Cup

Dried Cranberries

1

Cup

Raisins

Cup

Dry White Wine

Cup

Honey

1/

Tsp

Ground Allspice

Tsp

Ground Cloves

1

Cup

Butter, Room Temperature

1

Cup

Sugar

2

 

Large Egg Yolks

2

Tbl

Molasses

2-1/2

Cup

All-Purpose Flour

2

Tsp

Ground Ginger

2

Tbl

Ground Cinnamon

Tsp

Salt

Directions:

Preheat oven to 400F. Spray a 11-in. Fluted Tart Pan with Removable Bottom, lightly with cooking spray.

In a 2 quart saucepan over medium heat, stir together apples, cranberries, raisins, wine, honey, allspice, teaspoons cloves and cup water. Cook until apples are soft and liquid is evaporated, about 10 minutes. Remove from heat.

In a large bowl, with an electric mixer on medium-high speed, beat butter and sugar until light and fluffy. Add egg yolks and molasses; beat until well combined, scraping down sides of bowl as needed. Add flour, ginger, cinnamon, salt, and remaining 1/2 teaspoon of cloves, stirring until a stiff dough forms.

Divide dough into thirds. On a floured surface roll out 1/3 of the dough to 1/4 thick, using a cookie cutter cut out the dough into 1-1/2 to 2 star shapes. Take the remaining 2/3 of the dough and press into the bottom and sides of the prepared pan. Pour the warm filling into the shell and spread level. Top with the stars, sprinkle with sugar, and set tart on a baking sheet.

Bake for 20-25 minutes or until crust is golden brown. Let cool in pan before removing pan rim and serve warm with ice cream or whipped topping if desired.

 

Yields

6-8 servings

 

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