Apple Cranberry Lattice Tart

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1/2 lb butter
• 1/2 cup sugar
• 2 egg yolks
• 2 1/4 cups flour
• 1/2 cup finely ground walnuts (or pecans)
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 1 teaspoon baking powder
• 3 cups chopped apples (i used 3 med apples and 1 pear)
• 2 tablespoons lemon juice
• 1/2 cup cranberries
• 1/2 cup butter
• 1 cup sugar
• 2 tablespoons brown sugar
• 1/3 cup orange juice
• 2 tablespoons butter
• 1 egg
• 2 tablespoons water

Recipe

• 1 crust:
• 2 preheat oven to 350. cream together the butter and sugar. beat in the egg yolks until smooth.
• 3 in a separate bowl, combine the flour, ground nuts, cinnamon, cloves and baking powder.
• 4 add the dry mixture to the butter mixture and mix till just combined.
• 5 using a 9 inch tart pan with removable bottom, press 2/3 of the dough into the bottom and up the sides of the pan about 1/2 inch. set aside.
• 6 filling: in a medium bowl, toss the apples with the lemon juice to prevent them from browning. add the cranberries and set aside.
• 7 in a medium skillet, melt the butter over low heat.
• 8 add the sugar and brown sugar adn cook for 1-2 minutes, until sugar starts to melt.
• 9 stir in the orange juice till combined. add the apple-cranberry mixture and continue stirring with a wooden spoon until the fruit is coated and teh mixture is bubbly, about 3-4 minutes.
• 10 remove from heat and allow to cool.
• 11 assembly: spread the apple mixture evenly in the crust, dot with the butter.
• 12 roll out the remaining dough approximately 1/4 inch thick and cut into 3/4 inch strips long enough to cover the tart.
• 13 arrange the strips diagonally 1/2 inch apart in a lattice pattern over the apple filling.
• 14 whisk together the egg and water and brush the strips lightly with the mixture. bake for 40 minutes or till golden brown.
• 15 cool slightly before serving.
• 16 tart may be baked up to 24 hours in advanced and reheated for about 10 minutes before serving.