Preparation Info

Apple Cranberry Tart

Made With Our

Apple Cranberry Chutney

Base $6.50
Item: 130801


  • 2 (9-inch) ready-to-bake pie crusts
  • 3 cups Granny Smith apples, peeled, cored and chopped
  • 1/2 cup dried cranberries
  • 1/2 cup golden raisins
  • 1/2 cup white sugar
  • 2 Tablespoons all-purpose flour
  • 1 jar Stonewall Kitchen Apple Cranberry Chutney
  • 1/4 teaspoon cinnamon
  • Pinch of cloves and nutmeg
  • 1 egg yolk
  • 1 teaspoon cream or milk


  1. Place and press 1 ready-to-bake pie crust in a 9-inch tart pan with removable bottom. Refrigerate 30 minutes.
  2. Preheat oven to 375 degrees F.
  3. Combine apples, dried cranberries, golden raisins, sugar, flour, Apple Cranberry Chutney, cinnamon, cloves and nutmeg in a bowl and mix until uniform.
  4. Spoon into prepared shell, spreading evenly.
  5. Cut second ready-to-bake pie crust into 1-inch wide strips for lattice topping.
  6. Using a long, narrow spatula, carefully lift every other strip onto tart, using 5-6 strips.
  7. Rotate pie 45 degrees. Carefully place 5-6 more strips on top (optional: weave strips).

  • Whisk together the egg yolk and milk or cream. Brush the entire crust, top and edges with egg wash.
  • Bake tart in lower 1/3 of oven for about 1 hour until apples are tender and crust is golden brown.