Cranberry-Apple Tart

Summary

Cranberry-Apple Tart I made this tart for my Russian-themed birthday dinner and it was a wonderful surprise!

We thought it would be very tart from all the cranberries, but it was perfect.

The pastry is especially good, and unusual in that is uses no water.

The tart is also unusual in that it is turned out of the pan and served upside down!

1	ea	Cream-cheese Pastry
2	ea	Apples (large ones, peeled and sliced)
2	c	cranberries (fresh)
2⁄3	c	Sugar
1⁄4	t	Cinnamon
2	T	Bread Crumbs (unflavored)

Preheat oven to 350.
Combine apples, cranberries, sugar, and cinamon in a large bowl.
Roll out half the dough and use it to line the bottom of a 9-inch tart or flan pan with a removable bottom.
Sprinkle the bottom with the crumbs.
Fill the tart.
Roll out the top crust and seal the tart. Don't worry if it looks lumpy - the top will becomes the bottom! Make a few slits to let steam escape.
Bake for about 50 minutes, until the pastry is golden.
Remove from the oven and let cool in the pan.
Turn the tart onto a serving platter and remove the pan. Dust with confectioners sugar and serve at room temperature.

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