Cranberry-Orange-Apple Tart

Bonnie Beck


My Favorite times of year is when-
Mother Nature's white blanket falls silently on the earthen ground and resting on the trees with their branches bending humble in prayer of Thanksgiving for a time of rest. Snow sparkling in the moonlight bejeweled with thousands of diamonds on a moon lite night.
The smell of fall with its rustling of leaves in the wind and their dance of color or the rain raising up filling the senses with smell of Mother Earth being nurtured for her time of rest.
A Blessed Thanksgiving and Merry Christmas to you all.

I cut this recipe from Bon Appetit 1992 long ago

pinch tips: How to Core and Slice a Pineapple





Convection Oven



2 lb
navel oranges, plus 12 oz. bag of fresh cranberries
1 lb
apple, winesap, mcintosh, pippin or your choice, cord, peeled and cut into 1/2 inch pieces
1 1/4 c
1 c
golden raisins
1 tsp
cinnamon, ground
1/2 c
orange juice, fresh
1 Tbsp
orange liqueut
1 Tbsp
freshly grated orange rind


2 1/4 c
1/3 c
almonds, slivered
1/4 c
1/2 tsp
1/4 c
sweet (unsalted) chilled raw organic butter, cut into pieces
1/4 tsp
almond extract or pure vanilla extract
6 Tbsp
ice water or more


egg beaten with 1 tblsp. ice water


powdered sugar for dusting
vanilla ice cream or whipped cream

Directions Step-By-Step

For Filling:
Grate enough peel from 1 orange to measure 1 tablespoon and reserve. Cut all peel and pith from oranges. Cut between membranes of oranges with small sharp knife to release segments. Cut segments into thirds.
Combine grated orange peel, apples, cranberries, sugar, raisins, orange juice and ground cinnamon in heavy large saucepan. Stir over medium heat until mixture comes to a boil. Reduce heat to medium-low and simmer until mixture thickens and leaves path on bottom of pan when spoon is drawn across, stirring occasionally, about 20 minutes. Remove saucepan from heat. Mix in Grand Marnier and orange segments. Transfer filling to medium bowl. Press plastic wrap directly onto surface of filling; refrigerate until well chilled. Can be prepared 1 day ahead.
For the Crust:
Blend flour, slivered almonds, sugar and salt in processor until almonds are finely ground. Add chilled unsalted butter and blend in using 10 on/off turns. Add almond extract. With machine running add 6 tablespoons water and process just until moist clumps form, adding more water by tablespoons if dough is too dry. Gather dough together. Form 1/4 of dough into ball; flatten to disk. Form remainder of dough into ball; flatten to disk. Wrap both disks in plastic and refrigerate until firm, about 20 minutes. (Dough can be prepared 1 day ahead. Keep refrigerated. Before continuing, let dough stand at room temperature until slightly softened.)
Roll out larger dough disk on lightly floured surface to 1/8-inch-thick round. Transfer dough to 11-inch-diameter tart pan with removable bottom. Gently press dough into place. Trim edges. Freeze crust until firm, about 20 minutes.
Position rack in center of oven and preheat to 400 Degrees F. Line crust with foil. Fill with beans or pie weights. Bake crust 20 minutes. remove beans and foil and bake crust until golden, about 10 minutes. Brush egg glaze over inside of crust. Bake crust 1 minute. Transfer to rack and cool completely
Spread 3-1/2 cups filling into crust and refrigerate.
For all the same steps but;
Lightly butter cookie sheet, Roll out small dough disk on floured surface to 1-/8-inch thickness. Using 2-inch decorative cookie cutters, cut out cookies. Transfer cookies to prepared cookie sheet and refrigerate. Reduce oven temperature to 375 Degress F. Brush cookies lightly with egg glaze. Bake until light brown, about 15 minutes. Transfer cookies to rack and cool. (Can be prepared 8 hours ahead.

About this Recipe

Main Ingredient: Sugar
Regional Style: American
Dietary Needs: Vegetarian