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Yield: 12 small tarts
- Tart Dough:
- In mixer or food processor, beat until fluffy:
- 1/2 cup sugar
- 1 stick butter, softened
- 2 large eggs
- grated rind of 1 lemon
- Combine above in large bowl with:
- 2 cups all-purpose flour
- pinch of salt
- Refrigerate to firm dough, 2 hours or more.
- Filling:
- In medium saucepan, combine well:
- 2 large Granny Smith apples, peeled, cored, and chopped
- 1/4 cup sugar
- 1 cup fresh cranberries cut in half
- 1/3 cup Cran-Raspberry juice
- Toss and warm over low heat.
Preheat oven to 350 degrees F. To make tarts, remove dough from refrigerator, and let stand until warm enough to work. Roll out three-quarters of dough on well-floured board to 1/8 inch thick. Cut 12 3-1/2-inch rounds and fit into foil baking cups.
Set on baking sheet or tart pan and bake until lightly browned at 350 degrees F. Cool tart shells. Roll remaining dough to same thickness and slice or pastry-wheel 1/2x3-inch strips. Fill tart shells with cranberry-apple mixture and lay 2 or 3 strips over filling in an X pattern. Bake tarts for 15 minutes or until dough strips are lightly browned.
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