Zutaten für Apple Cranberry Lattice Tart
- 1 1/4 cups unsalted butter
- 1 1/4 cups granulated sugar
- 2 large egg yolks
- 2 1/2 cups all-purpose flour
- 1 cup chopped walnuts
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 teaspoon baking powder
- 4 medium apples (about 4 cups peeled and sliced)
- 1 tablespoon lemon juice
- 1 (12-ounce) bag fresh or frozen cranberries
- 1/4 cup packed brown sugar
- 1/4 cup orange juice
- 1 large egg
- 1 tablespoon water
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Zubereitung von Apple Cranberry Lattice Tart
- **Crust:**
- Preheat oven to 350°F (175°C).
- In a mixing bowl, cream together 1 cup (2 sticks) unsalted butter and ¾ cup granulated sugar until light and fluffy.
- Beat in 2 large egg yolks until smooth.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 cup chopped pecans or walnuts, 1 teaspoon ground cinnamon, ½ teaspoon ground cloves, and 1 teaspoon baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Press ⅔ of the dough into a 9-inch tart pan with a removable bottom, forming a 1/2-inch high crust.
- Set aside.
- **Filling:**
- In a large bowl, toss 4 medium apples (about 4 cups peeled and sliced), with 1 tablespoon lemon juice.
- Add 1 (12-ounce) bag fresh or frozen cranberries.
- In a medium skillet, melt 2 tablespoons unsalted butter over low heat.
- Add ½ cup granulated sugar and ¼ cup packed brown sugar. Cook for 1-2 minutes, until sugar begins to melt.
- Stir in ¼ cup orange juice.
- Add the apple-cranberry mixture and cook, stirring frequently, until the fruit is softened and the mixture is bubbly (about 3-4 minutes).
- Remove from heat and let cool completely.
- **Assembly:**
- Spread the cooled apple mixture evenly in the tart crust.
- Dot the top with 2 tablespoons of cold unsalted butter, cut into small pieces.
- Roll out the remaining dough to ¼ inch thickness. Cut into ¾-inch wide strips.
- Arrange the strips diagonally over the filling, creating a lattice pattern with ½-inch spaces between strips.
- In a small bowl, whisk together 1 large egg and 1 tablespoon of water. Brush the lattice strips lightly with the egg wash.
- Bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbly.
- Let cool completely on a wire rack before serving. Tart may be baked up to 24 hours in advance and reheated for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
251g
Fat
165g
Carbs
34g
