Red Rustic Tart


Total Time: 1 hour
Prep: 30 minutes
Cook: 30 minutes
Yield: 6 servings
Level: Intermediate


  • 1 cup dried Montmorency tart cherries
  • 3 large apples such as Jonathan or Macintosh, peeled, thinly sliced (4 cups)
  • 5 tablespoons sugar, divided
  • 1 1/4 teaspoons cinnamon, divided
  • 1 refrigerated rolled pastry for a 9-inch pie (1/2 of a 15 ounce package)
  • 1 tablespoon butter


Heat oven to 375 degrees.

Combine apples, 4 tablespoons sugar and 1 teaspoon cinnamon in a large bowl; toss well. Stir in Montmorency tart cherries. Let stand 10 minutes; tossing once.

Line a 15×10-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.

Tip: for a festive glaze, combine 1/2-cup Montmorency tart cherry juice and 2 tablespoons honey in a small saucepan. Bring to a boil over high heat stirring occasionally. Reduce heat; simmer gently 6 to 8 minutes or until slightly thickened and reduced to about 1/4-cup. Cool to room temperature (glaze will thicken upon standing; drizzle over tart just before serving.)