Cranberry-Apple Sugar Cookie Tart

• Produce

  • 3 cups Apples
  • 2 cups Cranberries, fresh or frozen whole

• Refrigerated

  • 2 Egg

• Baking & Spices

  • 1 tsp Cinnamon, ground
  • 1 tbsp Cornstarch
  • 3 tbsp Gold medal all-purpose flour
  • 1 Dash Salt
  • 3/4 cup Sugar

• Dairy

  • 5/8 cup Butter, unsalted
  • 1 tbsp Milk

• Other

  • 1 Pouch (17.5 oz betty crocker™ sugar cookie mix

Found on bettycrocker.com

Description

Ingredients

• 1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
• 1 egg
• 1/2 cup unsalted butter, softened
• 3 tablespoons Gold Medal™ all-purpose flour
• 3 cups diced peeled apples (about 3 apples)
• 2 cups fresh or frozen whole cranberries
• 2/3 cup sugar
• 1 tablespoon cornstarch
• 1 teaspoon ground cinnamon
• Dash of salt
• 2 tablespoons unsalted butter, cut into small cubes
• 1 egg
• 1 tablespoon milk
• 2 tablespoons sugar

Directions

• 1 Heat oven to 350° F.
• 2 In medium bowl, mix sugar cookie mix, 1 egg, 1/2 cup softened butter and the flour to form fairly stiff dough. Roll to 1/4-inch round on work surface sprinkled with additional flour. Gently fit dough into ungreased 11-inch round fluted tart pan; remove any excess. Gather dough scraps into a ball, and set aside.
• 3 In large bowl, toss apples, cranberries, 2/3 cup sugar, the cornstarch, cinnamon and salt. Spread mixture into tart shell; dot with cubed butter. Crumble remaining dough scraps onto filling around edge of tart.
• 4 In small cup, beat 1 egg and milk. Gently brush dough with egg wash; sprinkle with 2 tablespoons sugar.
• 5 Bake about 1 hour or until tart dough is deeply golden and filling is bubbling. Cool on rack at least 30 minutes before serving.

Nutrition