Tarts have long been a favorite of mine. Unlike muffins, cookies, or layer cakes, they’re remarkably versatile and forgiving when it comes to experimenting with fillings and crusts. They make an ideal holiday dessert: the kitchen fills with fruity aromas as they bake, and a warm slice pairs perfectly with a steaming mug of coffee. Tarts also serve as a beautiful centerpiece for a holiday table — far more striking, in my opinion, than many of my other pastry efforts.
The best thing about tarts is how the whole becomes greater than the sum of its parts. My Rustic Apple and Cranberry Tart with an easy hand-formed crust is a simple example: different fruits and textures combine to create something special.
APPLES, CRANBERRIES, AND APRICOTS, OH MY!
This rustic tart blends a mix of fresh and preserved fruits with a splash of lemon to balance the sweetness. I use two apple varieties — Granny Smith for tartness and Honeycrisp for sweetness and texture — but you can substitute your favorites. Fresh cranberries are scattered through the filling for bright bursts of flavor, and apricot preserves add a glossy finish and subtle sweetness. During baking the apples soften but keep some bite, while the cranberries soften and take on a jammy texture.
Paired with a crumbly, rustic crust, these components create a sweet-and-tart dessert with contrasting textures in every bite — a welcome change from the gluey texture that sometimes comes from baked fruit.
SPEAKING OF CRUSTS…
No need to fuss: this tart works with any pie crust you like, including a good store-bought crust if you prefer. The dough is simply rolled into an oval, the filling is piled in the center, and the edges are folded up loosely to create an unfussy galette-style tart. Because the tart is open-faced, the fruit and glaze are the stars, which reinforces the rustic, homemade appeal. Feel free to experiment with different apple varieties or preserves to make the recipe your own.
Below is the full recipe — straightforward, flexible, and perfect for sharing.
Rustic Apple and Cranberry Tart
- Author: Marie Bostwick
- Yield: 8 servings 1x
Ingredients
Scale
2 T unsalted butter
¼ cup brown sugar
3 T granulated sugar
1.5 pounds Granny Smith apples, peeled, cored, and sliced
1.5 pounds Honeycrisp apples, peeled, cored, and sliced
½ cup fresh cranberries
2 t lemon juice
1 t ground cinnamon
¼ t ground nutmeg
1 t ice water
1 t granulated sugar
1 T apricot preserves
Dough for one piecrust
Instructions
- Melt the butter in a large skillet over medium-high heat. Add the brown and granulated sugars and cook until they dissolve. Stir in the apples, cranberries, lemon juice, cinnamon, and nutmeg. Cover, reduce heat to low, and cook for about 20 minutes, or until the apples are tender, stirring occasionally. Remove from heat and cool to room temperature.
- Preheat the oven to 400°F (200°C). Place the chilled pie crust on a large piece of parchment and roll it into a rough oval. Transfer the crust on parchment to a baking sheet. Heap the cooled apple and cranberry mixture into the center of the crust. Fold the edges of the crust up and over the filling, leaving the fruit exposed in the center; press the edges gently to seal. Brush the crust with the ice water and sprinkle with the teaspoon of sugar.
- Bake the tart in the preheated oven for about 45 minutes, until the crust is golden brown. Remove from the oven.
- Warm the apricot preserves in a small bowl with 1 teaspoon of water (about 20 seconds in the microwave) and brush the glaze over the apples to give a shiny finish.
- Serve warm or at room temperature. This tart is lovely with vanilla ice cream or a dollop of whipped cream.
