Cranberry Apple Tart

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Cranberry Apple Tart recipe by Barefeet In The Kitchen

Tart cranberries and apples are mixed with brown sugar and spices to fill this flaky buttery crust. When Bob’s Red Mill contacted me to see if I might be interested in testing their new gluten free pie crust mix, I wasn’t sure what to expect.

I’m thrilled to tell you that this is one of the best pie crusts I’ve ever tasted and it doesn’t taste one little tiny bit gluten free.

If you want to make a gluten-free pie this year without the hassle of purchasing multiple flours and starches, this mix is the perfect quick helper for your holiday baking.

My family liked this dessert so much, I’m making it again for Thanksgiving. If tarts aren’t your thing, this recipe will work equally well in a pie pan.

I saved the last slice of tart for an extra day, just so I could tell you how the crust held up and it did beautifully. Every bit as flaky and crisp and not at all soggy after 36 hours at room temperature.

And once you have your tart pan out, you might want to try your hand at this absolutely gorgeous Rose Apple Pie. This beautiful dessert is on my list to try soon. It looks so fancy, but once you read through it, you’ll see it’s just a whole lot of layering. Totally worth it for that stunning result, right?

Cranberry Apple Tart recipe by Barefeet In The Kitchen

 

 

 

 

 

 

 

 

 

 

 

 

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Cranberry Apple Tart

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Servings: 8 -10 servings

Ingredients 

  • Crust Ingredients:
  • 1/2 bag of Bob's Red Mill 12 ounces
  • 10 tablespoons cold butter cut into 1/2" pieces
  • 2 1/2 - 3 tablespoons ice water
  • Filling Ingredients:
  • 1 1/2 cups fresh or frozen cranberries
  • 4 medium size apples * peeled and sliced thin, about 3 1/2 cups worth
  • 2 tablespoons melted butter
  • 3/4 cup light brown sugar
  • 2 tablespoons Bob's Red Mill or brown rice flour
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon kosher salt
  • * Honey crisp pink ladies and granny smiths are some of my favorite apples for baking.

Instructions

  • Combine the pie crust mix and the cold cubed butter in a food processor. Pulse ten times for 1 second each time, shaking down the sides of the bowl as needed. (You can also combine the mix and the butter in a large mixing bowl using this method and cut the butter in gently using a pastry cutter.)
  • Transfer the buttery crumbs to a mixing bowl and very slowly drizzle in the water a tablespoon at a time, stirring well in between. Taking care not to over-mix, add just enough ice water to help the dough come together. When you press a portion together with your fingertips, it should clump and hold it's shape without being sticky. Lay out a large piece of saran wrap and transfer the dough to it. Press the dough together and then form a flat disk about 3/4 inch thick. Wrap it tightly in the plastic and chill in the refrigerator for about an hour. (If you chill longer than that, allow the dough time to rest on the counter for a little while before attempting to roll it out again. It will be very firm after several hours in the refrigerator.)
  • While the dough is chilling, combine the cranberries and apples in a mixing bowl with the butter. Toss gently to coat the fruit. Add the dry ingredients and toss gently again to mix well well. It's fine to let the fruit mixture rest at room temperature for an hour or so while the dough is chilling. You can also prepare the fruit filling just before baking and transfer it directly into the crust.
  • Preheat the oven to 425 degrees. Unwrap the dough and place it between two large sheets of parchment paper. (I found that the dough was a bit stickier than traditional wheat flour crusts and the parchment helps it roll out smoothly without sticking to the rolling pin at all.) Roll it out as round as possible, about 12" across
  • Remove the top paper and invert a tart pan or pie plate over the top of the dough. Flip the pan over with the dough pressed lightly into it. Carefully peel off the second sheet of paper and press the crust into the pan. If the dough splits or cracks, just press it back together. Smooth the top edges out as evenly as possible and then fill with the prepared filling.
  • Bake for 35-40 minutes into the filling is bubbly and the crust is lightly browned. Remove from the oven and let rest for a few minutes before serving. Serve by itself or topped with vanilla ice cream. Enjoy!
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Disclosure:  I was compensated to create a recipe for Bob’s Red Mill (a brand that I’ve used and loved in my own kitchen for years). All
opinions shared about this product are 100% my own. #gfpiecrust

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Stephanie says

    YUM! I just made your 3 ingredient PB cookies again yesterday. They are delicious. I was wondering what my holiday dessert would be and now I think I know! Thanks so much. Too many gluten-free "bread/bakery" products are tasteless so I really appreciate your reviews.

  2. Jillian Caissie says

    I tried making this as a traditional pie instead of in a tart pan – no other changes – and I found there was way too much liquid in the pie. Like it was literally sloshing out of the pie when I took it out of the oven. If I make this recipe again, I’d probably do a combination of longer baking time and less butter. I might also use a different thickener such as cornstarch. .