Name: Apple-Cranberry Custard Tart
Prep time: 30 min
Total time: 2 h 10 min
Yield: 12
Ingredients: Crust; 1 c. all-purpose flour; 1 stick butter or margarine (not spread); 2 tbsp. reduced-fat sour cream; FILLING; 3 Yolks from 3 large eggs; c. reduced-fat sour cream; c. sugar; 1/4 c. all-purpose flour; 1 tsp. vanilla extract; 1/4 tsp. salt; 2 medium Granny Smith apples, peeled; 1/2 c. fresh or frozen cranberries (no need to thaw)

Step 1Heat oven to 375°F. Have ready a 9-inch fluted tart pan with removable bottom.

Step 2To make dough in food processor: Pulse flour and butter until coarse crumbs form. Add sour cream and process just until mixture clumps together. Remove blade, then dough. By hand: Put flour in a medium bowl. With a pastry blender, cut in butter until mixture resembles coarse crumbs. Add sour cream and stir with a fork until mixture clumps together.

Step 3Reserve 1 tablespoon dough. Press remaining dough evenly over bottom and up sides of tart pan. Freeze 10 minutes.

Step 4Bake 25 to 30 minutes until golden brown. Gently patch any cracks with reserved dough. Cool in pan on a wire rack.

Step 5In food processor (no need to clean) or a medium bowl, process or whisk egg yolks, sour cream, sugar, flour, vanilla and salt just until blended and smooth. Pour 1⁄3 cup evenly over bottom of tart shell. Arrange apple slices, overlapping, around edge of tart shell, filling center with 5 or 6 slices. Sprinkle cranberries around edge and in center. Pour remaining custard evenly over apples.6. Bake 1 hour to 1 hour 10 minutes, covering tart with foil during last 15 minutes, or until apples are tender an

Step 6The baked crust can be refrigerated, well wrapped, up to 2 days or frozen up to 2 weeks. Although the tart is best served the day it's made, it can be baked, cooled and refrigerated overnight.

Apple-Cranberry Custard Tart

Ingredients

Directions

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