Cranberry-Apple Sugar Cookie Tart

Apples and cranberries meet in this easy, pretty sugar cookie-crusted tart. ...MORE + LESS -

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

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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.