This is a sophisticated twist on an American classic. I like the buttery cookie crust much better than that of traditional pie pastry. The cranberries add a little zing to the homey taste of the apples. Serve with vanilla ice cream and caramel sauce and you are set.
For the Dough
8 tablespoons butter - at room temperature
1/4 cup sugar plus 1 tablespoon sugar
1 egg yolk
1 2/3 cups cake flour
For the Filling
1 1/2 pounds Granny Smith apples
1 cup cranberries
3 tablespoons all-purpose flour
2/3 cup sugar
1/2 teaspoon cinnamon
For the Topping
1 cup rolled oats
3/4 cup all-purpose flour
2/3 cup light brown sugar
6 tablespoons butter - melted
Make the Dough
In a large bowl, using an electric mixer, cream the butter and sugar on medium speed until light and fluffy. Beat in the egg yolk until incorporated. On low speed, mix the flour until the dough just comes together. Turn out on a lightly floured surface and knead 3 or 4 times to form a smooth ball. Pat into a 6 inch disk. Press evenly into the bottom of An 11-by-1 inch fluted tart pan with a removable bottom. Prick all over with a fork. Refrigerate for 1 hour.Preheat the oven to 375 degrees F. and place the tart shell on a baking sheet to for 10 to 15 minutes, until just starting to brown and then set aside.
Make the Filling
Peel, quarter and core the apples, slice lengthwise 1/4 inch thick. In a bowl, toss the apples and cranberries with the flour. Stir in the sugar and cinnamon. Mound the filling into the tart shell.
Make the Topping
In a medium sized bowl combine the oats, flour and brown sugar. Pour in the butter and crumble the mixture with your fingers. Pile it on the fruit to cover completely.Bake the tart for about 40 minutes or until the topping is golden, the filling is bubbling and the apples are tender when pierced. Cover loosely with foil if the top gets too brown, too quickly. Transfer it to the cooling rack.
Calories: 535 Calories From Fat: 36%
Protein: 6g Carbohydrate: 82g
Cholesterol: 80mg Sodium: 214mg