Monday, February 8, 2010

Apple Cranberry Tart with Super Easy Crust

Apple cranberry tart

People who are too intimidated to make pie will tell you that their Achilles' heel is the crust.  I confess that I too have uttered my fair share of French words in the process of making pies in the past--but no more.

Apple tart sliced


This recipe will make a pro out of you.  It requires very little in terms of effort: no rolling, no chilling.  All you need to make a melt-in-your-mouth pie crust is a strong wrist or a food processor and tart pan with a removable bottom and voila: perfection every time!


I made this apple tart shiny and appetizing by glazing it with apricot jam.  It's a simple baker's trick that can turn an apple tart from nice enough to stunning.  The cranberries add a visual contrast but feel free to omit them if you don't have any on hand.

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apple cranberry tart top view

Apple Cranberry Tart with Easy Crust (serves 6-8)
This tart is gluten free but since it is loosely based on a crust I found in an old issue of Bon Appetit Magazine, I am sure it would turn out delicious with regular all purpose flour as well--just make sure that no one at your table is sensitive to gluten or wheat.

For the Crust:
1/4 cup coconut oil or room-temperature butter (unsalted)
1/4 cup raw sugar
small pinch of salt
3 large eggs beaten
1 tsp vanilla extract
1/4 cup coconut flour
1/4 cup tapioca flour
1/2 cup brown rice flour

For the Filling:
2-3 apples, peeled and quartered and then thinly sliced
1/4 cup of frozen cranberries
1/3 cup apricot jam

  • Preheat oven to 375F and place a cookie sheet on the bottom rack.
  • Oil a 9" diameter removable bottom tart pan.
  • In the food processor mix together the coconut oil (or butter), the sugar, and salt, scraping the sides as needed, until the mixture is creamy and uniform.
  • Add the eggs, vanilla and process some more until well combined.
  • Add the flours and pulse until just combined.
  • Carefully remove the blade from the machine and transfer the batter to the middle of the prepared pan.
  • With your hand slightly wet, pat the batter down to form an even crust.
  • Arrange the slices in a circular pattern and sprinkle the cranberries on top.
  • Heat the apricot jam slightly until it becomes more liquid and transfer to a mug.  Using a pastry brush, paint the jam generously all over the apples and cranberries and reserve the rest for later.
  • Bake the pie for 45 minutes.
  • Remove from the oven. Warm the remaining jam again and apply a generous coating all over the fruits.  Let cool completely on a rack.
Printable Recipe
    Apple tart with cranberries slice
    Only one slice left!

    8 comments:

    ♥peachkins♥ said...

    what a beautiful tart!

    Alexa said...

    Thank you Peachkins! It's really worth making. The crust would be good with any fruit.

    GF Gidget said...

    I have everything I need to make the crust! ... except the time... Oh well! There is always the weekend!

    Sophie said...

    The apricot glaze sounds like such a tasty finish, I love how pretty this is. You know, I'm not afraid of pies but I'm afraid of tarts! The fruit has to be so nicely arranged and I'm afraid of messing up :P... yours is really lovely though :).

    Alexa said...

    GF Gidget,
    If you try it let me know what you think. It would be perfect for V day!

    Sophie,
    The way I see it, no matter what it looks like in the end, it still tastes great.:-)
    I find it helpful to start placing the apples this way: I start from the walls of the pan working my way one layer at a time to the center.

    Hannah said...

    Really beautiful tart. So much more elegant than your typical apple pie, but just as comforting and delicious. :)

    Sophie said...

    A lovely & fab looking tarte this is!!

    I so love apples combined with cranberries!!

    I also love that apart & interesting crust!

    kitchenoperas said...

    Holy, yum.
    I'm so into cranberries right now - and I love that you get the flavour of them here individually, they're so pretty!

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