Cranberry-Ginger Apple Tart

Name: Cranberry-Ginger Apple Tart
Yield: Serves 6 to 8
Ingredients: 1½ cups (7½ ounces), all-purpose flour; ½ teaspoon, table salt; 10 tablespoons, unsalted butter, cut into 1⁄2-inch pieces and chilled; 6 tablespoons, ice water; 2 pounds Gala or Fuji, apples, peeled, cored, and sliced 1⁄4 inch thick; 4 ounces (1 cup), frozen cranberries, thawed; ½ cup (3½ ounces), granulated sugar; 3 tablespoons finely chopped crystallized, ginger, divided; ½ teaspoon, grated orange zest; ¼ teaspoon, ground cinnamon; 1⁄4 teaspoon, table salt; 2 tablespoons, unsalted butter, cut into 1⁄4-inch pieces; 1 tablespoon, turbinado sugar; 2 tablespoons, apple jelly

10 comments

Appears in Cook's Country October/November 2022

Desserts or Baked Goods

Fruit

Tarts

A stunning holiday dessert as easy as—no, easier than—pie.

SERVES6 to 8

TIME1¾ hours, plus 3 hours chilling and cooling

WHY THIS RECIPE WORKS

This free-form tart (more rustic than a pie yet somehow more elegant) features tender apple slices, crimson pops of tart cranberries, and bits of spicy ginger, all spread over a buttery, delightfully crisp crust. For the tart dough, we proc...

This is a members' feature.