Cran Apple Tart

[earnie]

Sorry, I failed to give credit for this recipe.

Baking From My Home To Yours – Dorie Greenspan

I made this to finish off a dinner of leg of lamb last weekend. It is easy, tender, and moist.

For the topping

3/4 cup all-purpose flour

1/2 cup (packed) light brown sugar

1/2 cup old-fashioned oats

1/2 cup shredded sweetened coconut

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1 stick (8 tablespoons) cold unsalted butter cut into 4 pieces

For the filling

4 medium apples, peeled, cored and cut into 1/4 inch chunks

1 cup fresh or frozen cranberries (if frozen, don’t thaw)

1/2 cup moist, plump dried cranberries or raisins (dark or golden)

2/3 cup sugar

1 tablespoon all-purpose flour

Center a rack in the oven and preheat the oven to 375°F.

To make the topping:

Put all the ingredients in a food processor and pulse just until the mixture forms big curds, about 1 minute. (You can make the topping up to 3 days ahead and refrigerate it in an airtight bag.)

To make the filling:

Toss all the ingredients together in a large bowl. Divide the fruit evenly among the cups then spoon an equal amount of topping over each portion of fruit. Bake the crisps for 40-45 minutes or until the topping is golden and the fruit juices are bubbling up around it. Transfer the cups to a rack and let them rest for at least 10 minutes before serving.

http://farm3.static.flickr.com/2589/4136080849_aa021c50cd.jpg

 

[sandi-in-hawaii]

Oh , that's sooo pretty! I assume you put a tart crust in the pan, then the filling and topping?

Those tart pans just make it look so elegant, and the recipe sounds wonderful too. I have to make an apple pie later today, and I think I'll throw in a handful of cranberries.

Thanks for posting!

 

[earnie]

Yes

Yes, you can use any dough you wish.

 

[marianne]

Can you give us detailed directions for the recipe made in cups, as described in your post? Thanks!

 

[earnie]

Credit & Is this the info you wanted?

Sorry, I failed to give credit for this recipe.
Baking From My Home To Yours – Dorie Greenspan

Marianne, is this what you wanted?

Cran Apple Tart

For the topping
3/4 cup all-purpose flour
1/2 cup (packed) light brown sugar
1/2 cup old-fashioned oats
1/2 cup shredded sweetened coconut
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 stick (8 tablespoons) cold unsalted butter cut into 4 pieces

For the filling
4 medium apples, peeled, cored and cut into 1/4 inch chunks
1 cup fresh or frozen cranberries (if frozen, don’t thaw)
1/2 cup moist, plump dried cranberries or raisins (dark or golden)
2/3 cup sugar
1 tablespoon all-purpose flour

Center a rack in the oven and preheat the oven to 375°F.
To make the topping:
Put all the ingredients in a food processor and pulse just until the mixture forms big curds, about 1 minute. (You can make the topping up to 3 days ahead and refrigerate it in an airtight bag.)

To make the filling:
Toss all the ingredients together in a large bowl. Divide the fruit evenly among the cups then spoon an equal amount of topping over each portion of fruit. Bake the crisps for 40-45 minutes or until the topping is golden and the fruit juices are bubbling up around it. Transfer the cups to a rack and let them rest for at least 10 minutes before serving.

Sweet Shortcrust Pastry (or use bought pastry)
1 1/2 cups all purpose flour
2 Tbsp. sugar
1/4 tsp. salt
1/2 cup butter, cold (frozen is better)_Grate
2 egg yolks
1/2 tsp. vanilla or almond extract
1-2 Tbsp. cold water

Sift together flour, sugar and salt. Grate butter into the flour mixture, using the large hole-side of a box grater. Using your finger tips only, and working very quickly, rub the fat into the flour until the mixture resembles bread crumbs. Set aside.
Lightly beat the egg yolks with the extract and quickly mix into the flour mixture. Keep mixing while dribbling in the water, only adding enough to form a cohesive and slightly sticky dough. Chill for 30 minutes. Roll dough out to fit tart map and

 

[marianne]

Earnie, I was confused because the directions said to divide the fruit among the cups, but there

were no cups described in your method. I looked up Dorrie's recipe in my copy of her cookbook, and now I understand that her recipe made this in eight 1-cup bowls, and you made it in one big beautiful tart with a crust. Anyway, it was a gorgeous picture that you sent, and I wish I had the creativity to make such a lovely dessert.

 

[earnie]

Oh, I see & what I did

Yes, I chose to make the tart in an oblong tart pan and totally ignored that part of the recipe. I actually did not use all of the crumb topping and put the unused portion into the freezer for the next tart.