A decadently elegant dessert
that I often make ~ it’s also great
substituting pears for apples,
and other dried fruit for the cranberries...
Prep: 20 Mins.
Bake: 45 Mins.
Sour cream tart crust:
2 cups all-purpose flower
½ cup sour cream
6 tablespoons unsalted butter, at room temp.
1/3 cup granulated sugar
½ teaspoon ground cinnamon
½ teaspoon salt
3 tablespoons cold water
4 apples, peeled, cored, and cut into small slices
¼ cup craisins (dehydrated cranberries), chopped
2 teaspoons granulated sugar
1 teaspoon freshly grated orange zest
4 tablespoons freshly squeezed orange juice
1 teaspoon vanilla extract
½ teaspoon cinnamon
1 tablespoon cold butter cut into 16 small squares
1 tablespoon milk
1 tablespoon granulated sugar
½ teaspoon cinnamon
Confectioners’ sugar, for dusting
Preheat oven to 375. Place a pizza pan in oven to heat.
Using a hand mixer on medium speed, beat the dough ingredients, except the water, until small crumbs form. Add the water and continue to mix until dough starts to pull together. Knead together using hands to form a ball. Reserve 1/3 of dough, and wrap in plastic and set aside.
Roll out the remaining dough on a lightly floured surface into a 13” circle. Place into an 11” tart pan with a removable bottom; trim sides. Roll out the other 1/3 of dough on a lightly floured surface into an 11.5” circle and cut into 1” strips.
In a medium bowl, combine all the filling ingredients, and spoon into prepared tart shell, then dot with cold butter squares.
Weave the lattice strips as shown in photo on top of tart, and trim sides. Brush lattice strips with milk. Combine the sugar and cinnamon in a small bowl, then sprinkle over lattice strips.
Place the tart pan on top of the hot pizza pan in oven, and bake tart for 45 minutes until light golden brown. Cool 15 minutes on rack. Remove sides and bottom of tart pan, and slide onto serving tart pedestal. To serve, cut into triangles, and plate, then dust lightly with confectioners’ sugar. ~ Enjoy.