Apple-cranberry lattice tart

Yield: 8 Servings

Measure Ingredient
½ cup Lard; chilled
2 cups White wheat flour
2 teaspoons Granulated white sugar
½ teaspoon Salt
¼ cup Vezetable shortening chilled
2 Eggs
1½ teaspoon Red wine vinegar
3 tablespoons Cold water
¼ cup Halved walnuts
1 Orange
2 larges Apples
1 cup Cranberries; chilled
½ cup Raisins
1 cup Granulated white sugar; plus
1 tablespoon Granulated white sugar
½ cup Firmly packed dark brown sugar
1 tablespoon Instant tapioca
½ teaspoon Cinnamon
⅛ teaspoon Ground cloves



For the pastry, cut the lard into ½-inch pieces. If making the dough by hand, put the flour, sugar, and salt in a bowl. Cut the lard and shortening into the dry ingredients with a pastry blender, or work quickly with fingertips until mixture resembles a coarse meal with some pea-sized pieces remaining. Lightly beat 1 egg with the vinegar and 1 tablespoon of the cold water and add it to the bowl, tossing with a fork. Add water, a tablespoon at a time, until dough just holds together. If using a food processor, put lard, flour, sugar, salt, and shortening into the workbowl fitted with the metal blade and process until mixture resembles a coarse meal. Lightly beat 1 egg with the vinegar and 1 tablespoon cold water. Add the egg mixture and pulse until dough holds together. Divide the dough into two equal discs.

Wrap in plastic and refrigerate for 1 hour. (Can refrigerate overnight, or wrap in plastic and freeze up to 1 month.) For the filling, chop and set walnuts aside. Grate 2 teaspoons orange zest into a large bowl and squeeze in 2 tablespoons orange juice. Peel and grate apples into the bowl. Stir in cranberries, raisins, 1 cup sugar, brown sugar, tapioca, cinnamon, and cloves.

Butter a 9-inch fluted tart pan with a removable bottom. In a small bowl, lightly beat the remaining egg with 1 tablespoon cold water. On a lightly floured work surface, roll out one disc of dough to an 11-inch circle and ease it into the tart pan. Trim the edge, leaving a ½-inch border, and brush edge of crust with egg. Pour filling into the crust and pack it evenly with the back of a spoon.

Roll out the remaining dough to an 11-inch square. With a sharp knife or serrated pastry wheel, cut dough into 10¾-inch-wide strips. To form the lattice, put 5 strips horizontally across the top of the tart at 1-inch intervals. Working carefully, weave 5 vertical strips over and under the horizontal strips, taking care not to break the strips as you work. Trim and flute the edge. Brush the pastry with egg. Sprinkle walnuts in the spaces between the latticework and dust the top of the pie with the remaining tablespoon granulated sugar. Adjust oven rack to middle position and heat oven to 4250F. Put the pie on a foil-lined baking sheet and bake 15 minutes. Reduce heat to 3500F and bake until crust is golden and filling is bubbling, about 35 minutes. Serve at room temperature.

Recipe by Mangia!

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