Rustic Apple Cranberry Tart
1/2 of a 15-ounce package refrigerated
piecrust (1 crust)
1 21-ounce can apple pie filling
1 cup fresh or frozen cranberries, chopped
|
1/4 cup chopped walnuts, optional
1 tsp. cinnamon
1 tsp. sugar |
Preheat oven to 400ºF.
Unwrap piecrust; press seams together firmly. Place in 9-inch
pie plate. Combine all ingredients, except sugar, in medium
mixing bowl; mix well. Spoon fruit mixture into pastry-lined
plate. Fold edges of pastry over fruit, pleating so crust
lies flat. Sprinkle sugar over crust. Bake 15 minutes. Reduce
oven temperature to 350ºF. Bake for 40 to 45 minutes
or until fruit are bubbly and crust is golden brown. Makes
8 servings.
