Bright red cranberries and crisp fall apples make a pretty dessert. The flavors of fall come together in this flavorful tart, sweetened with brown sugar and orange zest.

Rustic Apple Cranberry Tart

Ingredients:

Classic Pie Pastry for one 9 inch single-crust pie

Filling:

¾ cup firmly packed light brown sugar

¼ cup all-purpose flour

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

2 tablespoons grated orange zest (zest of one orange)

4 large tart baking apples, such as Granny Smith

1 cup fresh or frozen cranberries

Tip:  Use a citrus zester for fresh zest.

Topping:

Approximately 1 teaspoon milk (preferably whole milk)

Approximately 1 teaspoon granulated sugar

Directions:

1. Preheat oven to 425 degrees F.
   
   Single-Crust Pie:
2. Prepare Classic Pie Pastry for a 9 inch single-crust pie. Roll out the pastry at least 4 inches larger in diameter than the size of the pie pan. Line one 9 inch pie pan with the bottom pastry; do not cut off the excess pastry. Set aside.
   
   Filling:
3. In a large mixing bowl, combine brown sugar, flour, cinnamon, nutmeg, and orange zest. Set aside.
   
   
4. Peel, core, and slice apples, about ¼ inches thick. Toss apples into sugar mixture, stir until well mixed. Add cranberries, stir until mixed
   
   
5. Spread apple and cranberry mixture in the pastry-lined pie pan. Fold the excess pie pastry up over the filling, leaving the middle open.
   
   Topping:
6. Using a pastry brush, lightly brush milk over top of pastry, sprinkle with granulated sugar.
   
   Bake:
7. Bake 15 minutes. Reduce oven to 350 degrees F.  Bake an additional 60 minutes, or until the apple juices are bubbling and the crust is a golden brown. Tip: During baking, if crust is getting too brown, loosely place a piece of foil over the top to prevent the crust from over-browning.
   

8. Remove from oven. Cool on a wire cooling rack before cutting and serving.
   
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