Flavored with Granny Smith apples, cranberries, and a dash of cinnamon, these delectable Apple-Cranberry Tartlets are as delicious as they are pretty.
- 3 large Granny Smith apples, cored and diced
- ⅓ cup dried cranberries
- 1 tablespoon fresh lemon zest
- ½ tablespoon fresh lemon juice
- ¼ cup plus 1 tablespoon granulated sugar, divided
- ¼ cup firmly packed light brown sugar
- 2 tablespoons all-purpose flour
- 2 teaspoons ground cinnamon
- 2½ (14.1-ounce) packages refrigerated pie dough (5 sheets)
- 1 large egg yolk, lightly beaten
- Preheat oven to 425°. Spray 14 (3½-inch) fluted tartlet pans with cooking spray. Place pans on rimmed baking sheets.
- In a large bowl, combine apples, cranberries, lemon zest, and lemon juice.
- In a small bowl, combine ¼ cup granulated sugar, brown sugar, flour, and cinnamon. Pour sugar mixture over apple mixture, and toss gently.
- On a lightly floured surface, unroll pie dough. Cut 3½ dough sheets into quarters. Transfer dough to prepared tartlet pans, pressing into bottoms and up sides. Trim excess dough. Using the large end of a chopstick, press dough into indentations in sides of tartlet pans. Spoon ⅓ cup apple mixture into each prepared tartlet pan.
- Cut remaining 1½ dough sheets into 28 (½-inch) and 112 (¼-inch) strips. Using a pastry brush, lightly coat top edge of bottom crusts with egg yolk. Referring to photograph above, arrange dough strips in a lattice design atop apple filling, weaving alternating pairs of ¼-inch strips and single ½-inch strips. Trim excess dough by pressing down on dough strips along edges of tartlet pans. Brush lattice with egg yolk. Sprinkle with remaining 1 tablespoon granulated sugar.
- Bake for 15 minutes. Cover with foil, and bake until apples are soft and filling is bubbly, approximately 10 minutes more. Let cool for at least 20 minutes before unmolding. Serve warm or at room temperature.
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