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Sweeten Your Holiday Menu With Cranberry Apple Tarte Tatin

A nice holiday dessert using fresh seasonal ingredients is a way to end a nice holiday party. Instead of doing the normal pies or cakes, why not surprise your friends and family with a Cranberry Apple Tart Tatin? This festive tart features delicious ingredients cooked in sugar and butter, baked in a pastry, then inverted for serving. It is best served warm and topped with ice cream. To me it resembles an apple pie, but is far better.

Cranberry Apple Tarte Tatin Crust Ingredients:

  • 1 stick butter, cut into small pea size pieces
  • 1 Cup AP Flour, Little extra for dusting
  • ¼ Cup Sugar
  • 1 Orange Zested
  • 1 Egg Yolk
  • 3 Tbsp. Ice Water
  • Pinch Sea Salt

Filling Ingredients:

  • 1 Cup Sugar
  • ¼ Cup Apple Juice
  • ½ Orange, Juiced
  • 1 Tbsp Vanilla Extract
  • 1 Stick butter, cut into small pieces
  • 5 Granny Smith Apples, peeled and sliced medium thick
  • 1 Cup Frozen Cranberries

Crust Instructions:

  • In Food Processor combine, butter, flour, sugar, salt and orange zest.
  • Pulse until it looks finely grated.
  • Add egg yolk, and some water.
  • Continue to pulse intermittently, until mixture becomes incorporated, if dry looking add some more ice water.
  • Place dough on lightly floured table, knead a couple of times.
  • Roll out dough into 12 inch circle.
  • Refrigerate overnight covered with plastic wrap.

Filling Instructions:

  • Place sugar, apple juice, orange juice, and vanilla extract in cast iron pan or other oven proof pan.
  • Bring mixture to boil over high heat.
  • After 5 or so minutes the mixture will start turning light brown.
  • Cook for a 3 more minutes or until mixture becomes darker resembling maple syrup.
  • Remove and add butter slowly, until all incorporated.
  • Neatly arrange apples in any pattern you would like and place cranberries throughout pan.
  • Return pan to burner and cook over medium low heat for 15 minutes.

Place chilled dough on top of apples, tuck dough down the sides, and bake in oven for 25 to 30 minutes in 400 degree oven, or until crust is golden brown. Let Tart Cool for 10 or so minutes. Once cooled, invert onto serving platter. Serve with ice cream or whipped cream.