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Cranberry Apple Tart

 

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Hey KS Fans,

Rivky Eisenberg of www.yumkosher.com. sent me her delicious cranberry apple tart recipe for Thanksgiving to post, and funnily enough I had just made her recipe in minis for an order I had. A great idea if you want to do individual pie tarts for dessert.

Sarah

 

Cranberry Apple Tart

 

Perfect for this time of year, when fresh cranberries are in abundance, this delicious pie has just the right amount of sweetness (without being too sweet), to counteract the tartness of the cranberries.  The cranberries cook to a jewel magenta color. I served it at room temperature with whipped cream on the side.  It also slices beautifully!

INGREDIENTS

Filling:

  • 3 cups (12 oz) fresh cranberries
  • 3/4 cup apple juice
  • 1 1/3 cups sugar
  • 1/3 cup cornstarch
  • 3 medium cooking apples, such as McIntosh, Jonathan, or Golden Delicious, peeled, cored, and chopped (about 3 cups)
  • 1/2 tsp. ground ginger

Pastry:

  • 1 1/2 cups flour
  • 1/2 tsp. finely shredded orange peel
  • 1/4 tsp. salt
  • 1/2 cup shortening
  • 4 to 5 Tbsp cold water
  • sifted powdered sugar

DIRECTIONS

1.  In a medium saucepan, cook the cranberries and the apple juice, uncovered, over medium heat for 5 to 8 minutes or till cranberries begin to pop.

2.  Combine the sugar and the cornstarch; stir into the hot cranberry mixture.  Cook and stir till mixture is thick and bubbly.  Remove from heat.  Stir in the apples and ginger.  Set aside.

3.  In a bowl, stir together the flour, orange peel and salt.  With a fork, cut in the shortening till pieces are the size of small peas.  Sprinkle 1 Tbsp of water over part of the mixture and toss with a fork.  Repeat, adding more water to the dry areas until all of the mixture is moistened.  Form the dough into a ball.

4.  On a lightly floured surface, flatten dough with your hands.  Then roll dough into a 15″ diameter circle.  Transfer dough onto a 9-inch pie plate.  Trim pastry to 1 1/2 to 2 inches beyond the edge of the pie plate*.

5.  Spread the cranberry mixture evenly in the pastry-lined pie plate.  Bring the crust up over the filling, pleating to fit.  To prevent over-browning, cover the edge of the pie with foil.

6.  Bake in a 375 degree (preheated) oven about 15 minutes.  Remove foil from pie.  Bake for 30-35 minutes more or till pastry is golden.  Cool pie on a wire rack.  Before serving, sprinkle with powdered sugar.

*Note:  I did not trim the pastry to make an even edge.  I left it jagged, hence the uneven look.  I’ll know for next time!

Serves 8

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About the Author

About the Author: Rivky Eisenberg is a self-taught Pastry Chef who is famous for her Cheesecakes and Dairy Pastries . As the sole owner and baker of the very successful mail order Cheesecake business The Viennese Table, Rivky is also an accomplished food writer and overall Grand Dame of the Kitchen. You can see Rivky’s recipes and kitchen tips and foodie reviews on kosherstreet.com and her new blog Yumkosher.com To order Rivky’s Cheesecakes please call 732-364-8969

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