Apple-cranberry upside down tart

Yield: 8 Servings

Measure Ingredient
10 Apples
1 cup Sugar
1 Stick butter
½ cup Fresh cranberries
1 cup Flour
3 tablespoons Sugar
½ teaspoon Salt
6 tablespoons Butter or oleo (up to)
3 tablespoons Cold water



Peel apples; cut into quarters (remove core). In a 10-inch iron skillet, heat sugar and butter until butter melts. Remove from heat. Arrange apples side-by-side in a single layer around skillet, fitting together and leaving an opening in the center. Sprinkle cranberries over apples and into the center of skillet. Place remaining apples in skillet. Heat on medium heat until boiling and boil 45 minutes to 1 hour until sugar mixture thickens and becomes dark pink.

PASTRY: Combine flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Add water, 1 tablespoon at a time. Shape into a ball and chill.

Roll dough into a 10-inch round. Fold into quarters; unfold over apple mix in skillet. Bake at 450 degrees for 20 minutes. Cool. Invert onto serving platter.

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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