Cranberry-Apple Sugar Cookie Tart

Name: Cranberry-Apple Sugar Cookie Tart
Prep time: 15 min
Total time: 1 h 45 min
Yield: 12
Ingredients: 1 pouch Betty Crocker™ sugar cookie mix; 1 egg; 1/2 cup unsalted butter, softened; 3 tablespoons all-purpose flour; 3 cups diced peeled apples (about 3 apples); 2 cups fresh or frozen whole cranberries; 2/3 cup sugar; 1 tablespoon cornstarch; 1 teaspoon ground cinnamon; Dash of salt; 2 tablespoons unsalted butter, cut into small cubes; 1 egg; 1 tablespoon milk; 2 tablespoons sugar

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Prep 15 min
Total 1 hr 45 min
Servings 12

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Apples and cranberries meet in this easy, pretty sugar cookie-crusted tart. Recipe by Cindy Rahe.

Jan 15, 2018

Ingredients

1 pouch Betty Crocker™ sugar cookie mix
1 egg
1/2 cup unsalted butter, softened
3 tablespoons all-purpose flour
3 cups diced peeled apples (about 3 apples)
2 cups fresh or frozen whole cranberries
2/3 cup sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
Dash of salt
2 tablespoons unsalted butter, cut into small cubes

1 egg
1 tablespoon milk
2 tablespoons sugar

Steps

1

Heat oven to 350° F.
2

In medium bowl, mix sugar cookie mix, 1 egg, 1/2 cup softened butter and the flour to form fairly stiff dough. Roll to 1/4-inch round on work surface sprinkled with additional flour. Gently fit dough into ungreased 11-inch round fluted tart pan; remove any excess. Gather dough scraps into a ball, and set aside.
3

In large bowl, toss apples, cranberries, 2/3 cup sugar, the cornstarch, cinnamon and salt. Spread mixture into tart shell; dot with cubed butter. Crumble remaining dough scraps onto filling around edge of tart.
4

In small cup, beat 1 egg and milk. Gently brush dough with egg wash; sprinkle with 2 tablespoons sugar.
5

Bake about 1 hour or until tart dough is deeply golden and filling is bubbling. Cool on rack at least 30 minutes before serving.