Red Rustic Tart
Total Time: 1 hour
Prep: 30 minutes
Cook: 30 minutes
Yield: 6 servings
- 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.)