Go Back Email Link
+ servings
Sliced Apple Cranberry Tart recipe via flouronmyface.com #SplendaSweeties #SweetSwap

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.
5 from 2 votes
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Dessert
Cuisine American
Servings 8 servings
Calories 230 kcal

Ingredients  

  • 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
Follow Flour On My Face on Pinterest

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: 230kcal | Carbohydrates: 42g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 88mg | Potassium: 142mg | Fiber: 3g | Sugar: 26g | Vitamin A: 66IU | Vitamin C: 10mg | Calcium: 14mg | Iron: 1mg
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2