This rustic tart combines the sweet-tart flavors of fresh cranberries and apples, perfect for cozy gatherings or a simple dessert. Its buttery crust and warm spices make every bite a comforting treat you'll love to share.
Start by heating your oven to 415°F (210°C) and lining a baking sheet with parchment paper. Lay out the pie crust on the prepared sheet. In a bowl, mix together the walnuts, brown sugar, one egg, butter, and vanilla until everything is well combined. Spread most of this walnut mixture over the crust, leaving about an inch border around the edges. Save a couple of tablespoons of the filling for later.
Next, arrange the apple slices in a circle over the walnut layer, then sprinkle the cranberries on top. Dot the remaining walnut mixture over the apples in small spoonfuls. Fold the edges of the crust over the filling, overlapping as needed to create a rustic, free-form tart.
Whisk the remaining egg with a splash of water to make an egg wash, and brush this over the crust edges. Sprinkle some Demerara sugar on top for a lovely crunch and sweetness.
Pop the tart into the oven and bake for about 30 minutes, until the crust is golden and the apples are bubbly. Once it’s out of the oven, let it cool on the baking sheet placed on a rack for half an hour. Then, using the parchment paper, carefully lift the tart and set it directly on a cooling rack for another hour.
When it’s cool enough, slide a large knife or angled spatula underneath to loosen it from the parchment, and transfer the tart to a serving plate. Enjoy!
- Use fresh, firm apples to ensure the filling holds its shape after baking.
- Toss the cranberries and apples in a little flour or cornstarch before adding them to the crust to prevent a soggy bottom.
- Chill the dough before rolling it out to make it easier to handle and to achieve a flakier crust.
This tart combines the warm, comforting flavors of apples with the tartness of cranberries. It’s a perfect balance of sweet and tangy, making it ideal for cozy gatherings or a special dessert. The flaky crust adds a lovely texture that complements the soft fruit filling.
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. It also pairs nicely with a drizzle of caramel sauce or a sprinkle of cinnamon for extra warmth. This tart works well as a dessert or a sweet snack with afternoon tea.
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the oven to keep the crust crisp. You can also freeze the tart for up to one month; thaw overnight in the fridge before reheating.
