Rustic Cranberry-Apple Tart
This is a fast, delicious, beautiful tart I made to use leftover nut roll filling. So easy you can whip it up for a quick dessert and so impressive you'll be proud to serve it for guests, too. Take it over the top with jarred caramel sauce, heated and drizzled over a scoop of good vanilla bean ice cream--outstanding!
- Serves: 1 person
- 1(9 inch) pie crust
- 2cups chopped walnuts
- ½cup dark brown sugar
- 2eggs, divided
- ¼cup butter, softened
- ½teaspoon vanilla extract
- 1(20 ounce) can apple pie filling
- ½cup dried cranberries
- 1tablespoon water
- 1tablespoon Demerara sugar, or as needed
Step 1Preheat the oven to 415 degrees F (210 degrees C). Line a baking sheet with parchment paper.
Step 2Arrange pie crust on the prepared baking sheet. Mix walnuts, brown sugar, 1 egg, butter, and vanilla extract together in a bowl. Spread the walnut filling over the pie crust, leaving a 1-inch border. Reserve 2 tablespoons of the filling in the bowl.
Step 3Arrange apple slices in a circular pattern over the filling. Sprinkle cranberries over the apples. Drop small amounts of the reserved walnut filling here and there over the apples. Fold crust over the filling, overlapping as necessary to form a rustic circle.
Step 4Beat remaining egg and water together to make egg wash. Brush edges of crust with the egg wash. Sprinkle Demerara sugar on top.
Step 5Bake in the preheated oven until the crust is browned and apples are bubbling, about 30 minutes. Place baking sheet on a cooling rack for 30 minutes. Lift up tart using the parchment paper and place directly on a cooling rack for 1 hour.
Step 6Run a large knife or angled cake spatula under the tart to release the parchment paper and transfer to a serving tray.