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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 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 230 kcal


  • 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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  • 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.


Calories: 230kcalCarbohydrates: 42gProtein: 2gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 88mgPotassium: 142mgFiber: 3gSugar: 26gVitamin A: 66IUVitamin C: 10mgCalcium: 14mgIron: 1mg
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