In our December 2012 issue, we ran a story on desserts from some of Utah's best bakers. And as promised, here is the apple cranberry crumble tart recipe from Piñon Market & Cafe's Victoria Topham.

APPLE CRANBERRY CRUMBLE TART (OR CRISP)

The filling, crumble topping & pastry shell for this dessert may be prepared separately the day before baking.  On Thanksgiving morning the tart may be filled and baked off quickly & easily leaving your oven free for Turkey! The filling and crumble topping may also be used to make apple cranberry crisp eliminating the need for a pastry shell altogether.

CRUMBLE TOPPING INGREDIENTS:

2 C all purpose flour
¾ C light brown sugar
1 t cinnamon
Pinch of salt
1 C pecans (or substitute almonds or walnuts), coarsely chopped
½ # unsalted butter, well chilled and cut into 1” pieces

METHOD:

Combine flour, brown sugar, cinnamon and salt in mixing bowl.  Add chilled, unsalted butter pieces and toss together coating butter with flour mixture.  Place half butter/flour mixture in work bowl of food processor and using a quick pulsing action cut butter in until the mixture resembles coarse cornmeal.  Take care not to overprocess or topping will become difficult to work with.  Remove from work bowl and repeat with remaining flour mixture.  Toss in chopped nuts.  Set aside or refrigerate for later use.

FILLING INGREDIENTS:

Partially baked and cooled 9” tart shell in tart pan with removable bottom (optional)

2 # Granny Smith apples, peeled and diced in ½” cubes
Juice of 1 large lemon
¾ C light brown sugar
½ t cinnamon
Pinch of salt
1 T unsalted butter
1 ½ C unfiltered apple juice, divided
2 T cornstarch
1 C frozen cranberries

METHOD:

In large saucepan combine apples, lemon juice, brown sugar, cinnamon, salt, butter and  1 C of apple juice.  Cook over medium heat until apples are tender but still crisp.  You may need to add more apple juice to keep apples from drying out. Combine remaining  ½ C apple juice with cornstarch and add to saucepan and cook until thickened.  Off heat, fold in frozen cranberries.  Cool to room temperature or refrigerate until needed.

To assemble tart:  Preheat oven to 350 degrees.  Fill prebaked tart shell with cooled apple cranberry mixture.  Top with crumble topping.  Place on rimmed baking sheet to catch juices. Bake 30-40 minutes until juices bubble and topping is golden brown.  Remove from oven and cooled completely before removing tart pan and removable bottom.

To assemble crisp:  Preheat oven to 350 degrees.  Fill individual  gratin dishes or 10” casserole dish with cooled apple cranberry mixture.  Top with crumble topping.  Place on rimmed baking sheet.  Bake 30-40 minutes until juices bubble and topping is golden brown.