Red Rustic Cherry and Apple Tart
This freeform apple and cherry tart makes a nice change from classic pie. Use your favourite pie crust recipe if you have the extra time.
Recipe courtesy ChooseCherries.com
| Servings |
| 6servings |
| Servings |
| 6servings |
Ingredients
- 4 cups apples (3 large apples, such as Jonathan or Macintosh), peeled and thinly sliced
- 5 tbsp sugar divided
- 1 1/4 tsp cinnamon divided
- 1 cup dried tart cherries
- 1 refrigerated rolled pastry for a 9-inch pie (1/2 of a 15-ounce package)
- 1 tbsp butter
Servings: servings
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Ingredients
Servings: servings
Units:
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Instructions
- 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.
Recipe Notes
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
