French Apple Cranberry Tart

Yields 8 servings

This is an ideal fall dessert.


  • Pastry for single crust pie
  • 5 cups peeled, thinly sliced tart green apples (about 5 medium)
  • 3/4 cup (8 1/2 ounce jar) Crosse & Blackwell Cranberry Chutney
  • 3/4 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 cup (1/2 stick) chilled butter or margarine
  • Ice cream or whipped cream


Line 9-inch tart pan with removable bottom with pastry; trim away excess pastry. Arrange apples in pastry shell; spoon Crosse & Blackwell Cranberry Chutney over apples.

Combine flour, sugar and cinnamon in medium bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Sprinkle mixture over filling in pan.

Bake in preheated 375 degrees F oven for 40 to 45 minutes or until apples are tender when pierced with a sharp knife. Remove side of tart pan. Serve warm with ice cream or whipped cream.

Recipe reprinted by permission of All rights reserved.

RecID 5137

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