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Cranberry-Apple Sugar Cookie Tart

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Cranberry-Apple Sugar Cookie Tart
  • Prep Time 15 min
  • Total Time 1 hr 45 min
  • Servings 12
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Apples and cranberries meet in this easy, pretty sugar cookie-crusted tart.

Ingredients

Cookie Tart:

1
pouch (17.5 oz) Betty Crocker™ sugar cookie mix
1
egg
1/2
cup unsalted butter, softened
3
tablespoons Gold Medal™ all-purpose flour
3
cups diced peeled apples (about 3 apples)
2
cups fresh or frozen whole cranberries
2/3
cup sugar
1
tablespoon cornstarch
1
teaspoon ground cinnamon
Dash of salt
2
tablespoons unsalted butter, cut into small cubes

Egg Wash and Sugar Topping:

1
egg
1
tablespoon milk
2
tablespoons sugar

Directions

  • 1 Heat oven to 350° F.
  • 2 In medium bowl, mix sugar cookie mix, 1 egg, 1/2 cup softened butter and the flour to form fairly stiff dough. Roll to 1/4-inch round on work surface sprinkled with additional flour. Gently fit dough into ungreased 11-inch round fluted tart pan; remove any excess. Gather dough scraps into a ball, and set aside.
  • 3 In large bowl, toss apples, cranberries, 2/3 cup sugar, the cornstarch, cinnamon and salt. Spread mixture into tart shell; dot with cubed butter. Crumble remaining dough scraps onto filling around edge of tart.
  • 4 In small cup, beat 1 egg and milk. Gently brush dough with egg wash; sprinkle with 2 tablespoons sugar.
  • 5 Bake about 1 hour or until tart dough is deeply golden and filling is bubbling. Cool on rack at least 30 minutes before serving.
Tips  

Use any mix of apples you like. Granny Smith and Honeycrisp are both delicious in this recipe.

Nutrition Information 
No nutrition information available for this recipe
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