Cranberry Apple Tart with Brown Sugar Topping

Dried cranberries are available in a range of flavors. For variety, try orange- or cherry-infused cranberries in this recipe.

Serves: 12Hands-on: 20 minutesTotal: 1 hourDifficulty: Easy

Serves: 12


  • 2 cups plus 3 Tbsp. all-purpose flour, divided
  • 1⁄8 tsp. salt
  • 1⁄2 cup chilled shortening
  • 1⁄4 cup ice water
  • 5 large Granny Smith apples, peeled, cored, and sliced
  • 1 cup dried cranberries
  • 2⁄3 cup granulated sugar
  • 1 tsp. ground cinnamon
  • 1 tsp. vanilla extract
  • 2 Tbsp. plus 1⁄3 cup butter, divided
  • 1 cup brown sugar
  • 1⁄3 cup graham cracker crumbs
  • 1 cup all-purpose flour


  • Preheat oven to 350°. Spray a 9-inch quiche or tart pan with nonstick cooking spray.
  • Combine 1 cup flour and salt in a bowl. Add chilled shortening and cut with knives or pastry cutter until mixture resembles small peas. Add ice water and work mixture with fingers until water is incorporated. Form dough into a soft ball. Place ball in the center of prepared pan. Press dough evenly across bottom and up sides of pan.
  • Place apples and cranberries in a large bowl. Mix together granulated sugar, 3 tablespoons flour, and cinnamon and toss with apples and cranberries. Sprinkle with vanilla. Spread mixture evenly over crust and dot with 2 tablespoons butter.
  • In a bowl, combine brown sugar, graham cracker crumbs, and 1 cup flour. Work in 1⁄3 cup butter with fingers until mixture is crumbly. Sprinkle over the apple mixture.
  • Place pan on a foil-lined baking sheet. Bake at 350ºF for 40 minutes, or until top is browned and apple mixture is bubbly.