Apples will soon be in harvest and what better combination than apples and cherries. This tart recipe brings both together into one delicious dessert.
3 large apples such as Jonathan or Macintosh, peeled, thinly sliced (4 cups)
5 Tbsp sugar, divided
1-1/4 tsp cinnamon, divided
1 cup Brownwood Acres Dried Tart Cherries
1 refrigerated rolled pastry for a 9-inch pie (1/2 of a 15 ounce package)
1 Tbsp butter
Heat oven to 375 degrees F. Combine apples, 4 tablespoons of the sugar and 1 teaspoon of the cinnamon in a large bowl; toss well. Stir in cherries. Let stand 10 minutes; tossing once.
Line a 15 x 10-inch jelly roll pan with foil; coat foil with cooking spray. Unroll pastry onto pan. Mound apple mixture over center of pastry, leaving a 3-inch border around edges. Fold up edges of pastry over apple mixture, leaving a 4-inch opening in center. Gently fold and press pastry onto apple mixture. Cut butter into small pieces and arrange over apple mixture.
Combine remaining 1 tablespoon sugar and 1/4 teaspoon cinnamon; sprinkle over tart. Bake 30 to 35 minutes or until pastry is golden brown and apples are tender. Let stand 20 minutes. Serve warm or at room temperature.
Yield: 6 servings(0) Comments | Post a Comment