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Apple: Apple Cranberry Tart Cake

Source of Recipe

betterbaking.com


List of Ingredients

Prepared pie pastry for a double 10-inch crust pie.

Filling---
10 to 12 large apples, cored, peeled and cut into 1/4 inch slices
3/4 cup raisins, plumped and coarsely chopped (optional)
1/4 cup sugar
1/4 teaspoon cinnamon
1/2 cup coarsely chopped cranberries

Vanilla Sauce---
1/2 cup unsalted butter, melted
1 cup sugar
1 1/2 teaspoon cinnamon
2 tablespoons all-purpose flour
4 eggs
1 1/2 teaspoons vanilla extract




Recipe

Preheat oven to 375 F.

Use a 10-inch spring-form pan or a deep fluted tart pan.
Line a baking sheet with parchment paper.


Prepare apples, and toss with raisins, sugar, cinnamon and cranberries. Set aside.

Brush the spring-form pan generously with melted butter. Roll out pastry dough to line sides and bottom of pan. Pastry should be 1/8 to 1/4 inch thick. Press onto sides of pan to hold dough in place. Trim away excess dough. Fill crust with apples. Apples should be flush with top of pan. If not, add more apples until pan is filled. Cover top lightly with foil.

Bake the cake for 30 minutes, then reduce heat to 350 F. Remove foil, and bake until apples are soft (another 30 minutes).

Meanwhile, prepare vanilla sauce by whisking butter, sugar, cinnamon, flour, eggs, and vanilla to blend well. When cake is done, pour this sauce evenly over top, allowing sauce to settle down into cake. Replace cake in 350 F. oven and bake for another 20 to 22 minutes. Chill overnight. Remove cake from pan to serve. If desired, cake can be glazed with warmed apricot jam or sprinkled with confectioner’s sugar.

Serves 10-12