Apple Cranberry Lattice Tart Recipe

Ingredients for Apple Cranberry Lattice Tart

• 2 tablespoons unsalted butter
• ½ cup granulated sugar
• 2 large egg yolks
• 2 ½ cups all-purpose flour
• Walnuts
• 1 teaspoon ground cinnamon
• 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
• ¼ cup packed brown sugar
• ¼ cup orange juice
• 1 large egg
• 1 tablespoon water

How to Make Apple Cranberry Lattice Tart

1. **Crust:**
2. Preheat oven to 350°F (175°C).
3. In a mixing bowl, cream together 1 cup (2 sticks) unsalted butter and ¾ cup granulated sugar until light and fluffy.
4. Beat in 2 large egg yolks until smooth.
5. 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.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
7. Press ⅔ of the dough into a 9-inch tart pan with a removable bottom, forming a 1/2-inch high crust.
8. Set aside.
9. **Filling:**
10. In a large bowl, toss 4 medium apples (about 4 cups peeled and sliced), with 1 tablespoon lemon juice.
11. Add 1 (12-ounce) bag fresh or frozen cranberries.
12. In a medium skillet, melt 2 tablespoons unsalted butter over low heat.
13. Add ½ cup granulated sugar and ¼ cup packed brown sugar. Cook for 1-2 minutes, until sugar begins to melt.
14. Stir in ¼ cup orange juice.
15. Add the apple-cranberry mixture and cook, stirring frequently, until the fruit is softened and the mixture is bubbly (about 3-4 minutes).
16. Remove from heat and let cool completely.
17. **Assembly:**
18. Spread the cooled apple mixture evenly in the tart crust.
19. Dot the top with 2 tablespoons of cold unsalted butter, cut into small pieces.
20. Roll out the remaining dough to ¼ inch thickness. Cut into ¾-inch wide strips.
21. Arrange the strips diagonally over the filling, creating a lattice pattern with ½-inch spaces between strips.
22. In a small bowl, whisk together 1 large egg and 1 tablespoon of water. Brush the lattice strips lightly with the egg wash.
23. Bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbly.
24. 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.