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Apple Cranberry Tart
Arlene Mobley - Flour On My Face
Make a sweet swap with splenda so all your guests have a holiday treat to enjoy. This perfectly sweetens the tart cranberries.
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Prep Time
15
minutes
mins
Cook Time
35
minutes
mins
Total Time
50
minutes
mins
Course
Dessert
Cuisine
American
Servings
8
servings
Calories
230
kcal
Ingredients
1x
2x
3x
▢
4-5
medium
apples
(cored and sliced thinly)
▢
½
cup
dried cranberries
▢
½
cup
SPLENDA® Brown Sugar Blend
▢
1
refrigerated pie crust
▢
¼
cup
orange juice
▢
1
teaspoon
ground cinnamon
▢
1
teaspoon
vanilla extract
▢
Water
▢
2
tablespoons
lemon juice
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Instructions
Roll out the pie crust until it is about 1 inch larger all around an 8 inch tart pan.
Butter the tart pan and press the pie crust into the tart pan working it in well along the bottom edges of the tart pan.
Fold the over hang over to the inside edge and press in to form a double thickness of crust along the edge. Set aside.
Place the cranberries in a small bowl with the orange juice.
Slice the apples. As you slice them place them in a large bowl filled with cold water and the lemon juice.
Mix the SPLENDA ® Brown Sugar Blend with the vanilla and cinnamon.
Toss the apple slices with the brown sugar and spice mixture.
Arrange the apple slices in the tart pan over lapping the edges.
Drain the cranberries and scatter across the top of the apple slices.
Bake in a preheated 405 degree oven for 35 minutes.
Cool before serving with whipped cream or vanilla ice cream.
Nutrition
Calories:
230
kcal
Carbohydrates:
42
g
Protein:
2
g
Fat:
6
g
Saturated Fat:
2
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
3
g
Sodium:
88
mg
Potassium:
142
mg
Fiber:
3
g
Sugar:
26
g
Vitamin A:
66
IU
Vitamin C:
10
mg
Calcium:
14
mg
Iron:
1
mg
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