17 May 2015

Apple and Cranberry Tarts

No Comments Baking and Tarts / Pies

An easy to make apple and cranberry tart with caramel apple filling. Like a toffee apple, but in a tart… and with bourbon. I preferred this to the Apple and Cranberry Caramel Tarts I made a few years ago because it was lighter and there was more fruit and less caramel. I served it with vanilla custard but you could also serve it with ice cream.

Apple and Cranberry Tarts
Prep time
Cook time
Total time
Serves: 2 x 8" tarts
  • 210g (1½c) wholemeal flour
  • ½ tsp salt
  • 90g (1/3c) butter
  • 25g (2 tbsp) shortening (Trex/Crisco)
  • 1 tsp vanilla extract
  • 3-4 tbsp cold water
Apple and Cranberry Filling
  • 130g (2/3c) brown sugar
  • 60ml (1/4c) maple syrup
  • 50g (3 tbsp) butter
  • 60ml (1/4c) milk
  • 3 eggs
  • 2 tbsp cornflour
  • 300g (3 medium) apples
  • 50g cranberries
  • 2 tbsp bourbon
  • 250ml (1c) double cream
  • 250ml (1c) milk
  • 100g (1/2c) caster sugar †
  • 2 tbsp cornflour
  • 3 egg yolks
  • Dash salt
  • 2 cinnamon sticks
  • 20g unsalted butter
  • 1 tsp vanilla extract
  • 3 vanilla pods
  1. Mix the dry ingredients in a small bowl, then place in a food processor with the cubed butter.
  2. Blitz the crust ingredients in a food processor until varying sized chunks start to form.
  3. Form into a ball, wrap in plastic and chill for between 1 hour and overnight.
Apple Cranberry Caramel Filling
  1. After the pastry has chilled, preheat the oven to 175C/350F and spray a tart case (or cases) with cooking spray.
  2. Roll out the pastry to around 2mm thick and line the tart case.
  3. Line with foil and fill with baking beads, then bake for 10 mins.
  4. Remove the foil and beans and bake for another 10 mins.
  5. Thinly slice the apples.
  6. Melt the rest of the filling ingredients in the microwave, then stir in the apples and cranberries to coat well.
  7. Spoon into the baked cases, then bake for ~30 mins until golden brown.
  8. Cool on a wire rack. Despite the bubbling caramel goodness, you may need to wait for the tart to cool before removing it from the tart case.
  1. Heat the milk and cream until boiling (without letting them boil over).
  2. Whisk the egg yolks and sugar in a small bowl. When the milk/cream are boiling, remove from the heat and add the yolks/sugar, whisking constantly.
  3. Return to the heat and continue whisking for another 5 mins until thickened slightly.
  4. Remove from the heat and stir in the cornflour.
  5. Strain through a fine mesh strainer, then add the butter, vanilla pods and cinnamon sticks.
† You can vary the taste by swapping 100% caster sugar for brown sugar, or just replacing part of it.

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