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Cranberry-Apple Sugar Cookie Tart
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Prep Time:
15 minutes
Total Time:
1 hour 45 minutes
Delicious tart with sugar cookie crust, filled with apples and cranberries.
Ingredients:
  • 1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
  • 1 egg
  • 1/2 cup unsalted butter, softened
  • 3 tablespoons Gold Medal™ 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 tablespoon milk
  • 2 tablespoons sugar
Instructions:
  • Preheat oven to 350°F.
  • Combine sugar cookie mix, 1 egg, 1/2 cup softened butter, and flour in a medium bowl until a fairly stiff dough forms. Roll the dough to 1/4-inch thickness on a work surface dusted with flour. Press the dough gently into an ungreased 11-inch round fluted tart pan, removing any excess. Shape any remaining dough scraps into a ball and set aside.
  • Combine apples, cranberries, 2/3 cup sugar, cornstarch, cinnamon, and salt in a large bowl. Transfer the mixture into the tart shell and top with cubed butter. Sprinkle the remaining dough scraps onto the edges of the tart filling.
  • Whisk together 1 egg and milk in a small cup. Lightly brush dough with the egg wash and then sprinkle with 2 tablespoons of sugar for a sweet finishing touch.
  • Bake for around 1 hour until the tart dough turns deeply golden and the filling bubbles. Let it cool on a rack for at least 30 minutes before serving.

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