Recipe

Rustic Apricot Cranberry Tart Recipe

Add Step-by-Step Photos	Lacrenshaw / All my dishes 1 year ago The combination of cranberries and apricots is complementary and delicious! From landolakes.com Prep:45m Cook:35m Servings:8	Lacrenshaw
	cranberry apricot cream butter

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Fans

midgelet

juels

lissaloo2

notyourmom

Ingredients

FILLING:

1 cup sugar

2 cups fresh cranberries

1/4 cup honey

6 ounces dried apricots, finelt chopped

4 tablespoons orange juice

3 tablespoons cornstarch

PASTRY:

1 1/2 cups all-purpose flour

1 tablespoon sugar

1/4 teaspoon salt

1/2 cup cold butter, in chunks

5 to 6 tablespoons Half & Half

TOPPING:

1/2 cup heavy cream, whipped and sweetened

GARNISH:

Sugared cranberries, if desired

Mint leaves, if desired

Directions

Combine 1 cup sugar, cranberries, honey, apricots and 2 TABLESPOONS orange juice in a 2-quart saucepan.

Cook over medium heat, stirring occasionally, until mixture come to a boil, 5 to 6 minutes.

Reduce heat to low.

Cook mixture, stirring occasionally, until cranberries pop, 4 to 5 minutes.

In small bowl, stir together cornstarch and remaining orange juice.

Stir into cranberry mixture.

Increase heat to medium.

Cook, stirring occasionally until mixture returns to the boil.

Boil 1 minute.

Remove from heat

Cool 1 hour.

Preheat oven to 375 degrees F.

Combine flour, 1 tablespoon sugar and salt in large bowl.

Cut in butter with pastry blender OR fork until coarse crumbs form.

Add Half & Half just until flour is moistened.

Shape mixture into a ball.

Roll out dough on lightly floured surface to a 13" circle.

Place onto UNgreased baking sheet.

Spread cranberry mixture in a 9" circle in center of the pastry.

Fold pastry edges up over filling, crimping dough to fit.

Bake for 35 to 40 minutes OR until golden.

Cool on baking sheet for 5 minutes.

Run a narrow spatula under the bottom of the tart to loosen.

Slide tart onto wire rack.

Cool completely.

Cut tart into wedges and place on individual plates.

Top each tart wedge with sweetened whipped cream.

Garnish with sugared cranberries and mint, if desired.

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Comments

notyourmomma 1 year ago said:
How lovely. Great addition to soothe my cranberry addiction.

lacrenshaw 1 year ago said:
And mine too, nym! Thanks for the five, my friend.
Lorraine

lissaloo2 1 year ago said:
This looks absolutely beautiful :)

lacrenshaw 1 year ago said:
I like the look of a "non-assembled" pie, lissa. Plus it's a whole lot easier than placing that top crust! Enjoy and thanks for the five ~ ~ ~
Lorraine

midgelet 1 year ago said:
Lovely to look at and to eat!

juels 1 year ago said:
Love the rustic look of this and the filling sounds amazing!

lacrenshaw 12 months ago said:
I'm in complete agreement with your assessment, midge! Thanks for the 5.
Lorraine

lacrenshaw 12 months ago said:
The "rustic" pies and/or tarts are so much more elegant looking than just a run-of-the-mill two-crust pie... Thanks for the 5, my friend!
Lorraine

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