Materials Tip: For a festive glaze, combine 1/2 cup (125 mL) tart cherry juice and 2 tablespoons (30 mL) honey in a small saucepan. Bring to a boil over high heat, stirring occasionally. Reduce heat; simmer gently 6 to 8 minutes or until slightly thickened and reduced to about 1/4 cup (60 mL). Cool to room temperature (glaze will thicken upon standing). Drizzle over tart just before serving.

Directions Heat oven to 375F. Combine apples, 4 tablespoons (60 mL) of the sugar and 1 teaspoon (5 mL) of the cinnamon in a large bowl; toss well. Stir in cherries. Let stand 10 minutes, tossing once.

Line a 15 x 10-inch jelly roll pan with foil; coat foil with cooking spray. Unroll pastry onto pan. Mound apple mixture over centre of pastry, leaving a 3-inch border around edges. Fold up edges of pastry over apple mixture, leaving a 4-inch opening in centre. Gently fold and press pastry onto apple mixture. Cut butter into small pieces and arrange over apple mixture.

Combine remaining 1 tablespoon (15 mL) sugar and 1/4 teaspoon (2 mL) cinnamon; sprinkle over tart. Bake 30 to 35 minutes or until pastry is golden brown and apples are tender. Let stand 20 minutes. Serve warm or at room temperature. Makes 6 servings.

Nutritional information

Per serving, without glaze:
353 calories
12 g total fat
5 g sat. fat
0 g trans fat
60 g carbohydrate
12 mg cholesterol
3 g protein
4 g fibre
148 mg sodium

%RDI:
20% vitamin A
8% vitamin C
2% calcium
4% iron

Per serving, with glaze:
386 calories
12 g total fat
5 g sat. fat
0 g trans fat
69 g carbohydrate
12 mg cholesterol
3 g protein
4 g fibre
150 mg sodium

%RDI:
20% vitamin A
8% vitamin C
2% calcium
4% iron