Apple Cranberry Tart with Super Easy Crust

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.




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 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

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