Delish Rustic Apple Tart
- Refrigerated or other traditional-style pie crust
- 2 TBS all-purpose flour for thickening the juices
- ¼ cup packed light brown sugar
- 1-½ pounds or 3 cups pie apples
- ½ - ¾ cup fresh cranberries
- 1/3 cup walnuts, brkoen/chopped
- 2 TBS lemon juice
- ¾ teaspoon ground cinnamon
- 1 tsp butter
- 2 tsp confectioners' sugar
In a small bowl, combine the flour with 1 tablespoon of the brown sugar; reserve. Peel and core the apples. Slice them into 1/4 inch-thick slices. Cut cranberries in half. Place apples, berries and nuts in a bowl and toss them with the lemon juice, the remaining 3 tablespoons sugar, and cinammon.
Remove the dough from the refrigerator and sprinkle the reserved flour/sugar mixture evenly over it, leaving a 2-inch border uncovered. Arrange the apple mixtureevenly over the flour mixture. Fold the edges of the dough over the apples. Moisten your fingers lightly with water and gently press the creases so that they hold together. Shave the butter over the fruit.
Bake the tart for about 40 minutes, until the crust is golden brown, the apples tender, and the juices syrupy, covering the tart halfway through the cooking time if the crust is browning too rapidly. Let cool for 10 minutes, then slide the tart onto a serving platter. Just before serving, sift the confectioners' sugar evenly over the crust.
adapted from http://splendidtable.publicradio.org/recipes/special_fall_appletart.shtml
