ATK Cranberry-Ginger Apple Tart

americastestkitchen.com

Debbie Fenner

subheading: Dough:

1½ cups (7½ ounces) all-purpose flour

½ teaspoon table salt

10 tablespoons unsalted butter, cut into 1⁄2-inch pieces and chilled

6 tablespoons ice water

subheading: Filling:

2 pounds Gala or Fuji apples, peeled, cored, and sliced 1⁄4 inch thick

4 ounces (1 cup) frozen cranberries, thawed

½ cup (3½ ounces) granulated sugar

3 tablespoons finely chopped crystallized ginger, divided

½ teaspoon grated orange zest

¼ teaspoon ground cinnamon

1⁄4 teaspoon table salt

2 tablespoons unsalted butter, cut into 1⁄4-inch pieces

1 tablespoon turbinado sugar

2 tablespoons apple jelly

subheading: BEFORE YOU BEGIN:

The dough may be slightly sticky in the food processor; do not add any additional flour. The dough will firm up after its rest in the fridge. We like the crunch that turbinado sugar adds to the crust, but granulated sugar can be substituted. The crust will be most crisp on the day the tart is made. Serve the tart with vanilla ice cream or Ginger Whipped Cream and garnish with Sugared Cranberries, if desired. You can substitute apricot preserves for the apple jelly; strain the apricot preserves after heating them. The dough may be slightly sticky in the food processor; do not add any additional flour. The dough will firm up after its rest in the fridge. We like the crunch that turbinado sugar adds to the crust, but granulated sugar can be substituted. The crust will be most crisp on the day the tart is made. Serve the tart with vanilla ice cream or Ginger Whipped Cream and garnish with Sugared Cranberries, if desired. You can substitute apricot preserves for the apple jelly; strain the apricot preserves after heating them.

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