Ingredients
1
pouch (17.5 oz) Betty Crocker™ sugar cookie mix
1
egg
1/2
cup unsalted butter, softened
3
tablespoons Gold Medal™ all-purpose flour
3
cups diced peeled apples (about 3 apples)
2
cups fresh or frozen whole cranberries
2/3
cup sugar
1
tablespoon cornstarch
1
teaspoon ground cinnamon
Dash of salt
2
tablespoons unsalted butter, cut into small cubes
1
egg
1
tablespoon milk
2
tablespoons sugar
Preparation
Heat oven to 350° F.
In medium bowl, mix sugar cookie mix, 1 egg, 1/2 cup softened butter and the flour to form fairly stiff dough. Roll to 1/4-inch round on work surface sprinkled with additional flour. Gently fit dough into ungreased 11-inch round fluted tart pan; remove any excess. Gather dough scraps into a ball, and set aside.
In large bowl, toss apples, cranberries, 2/3 cup sugar, the cornstarch, cinnamon and salt. Spread mixture into tart shell; dot with cubed butter. Crumble remaining dough scraps onto filling around edge of tart.
In small cup, beat 1 egg and milk. Gently brush dough with egg wash; sprinkle with 2 tablespoons sugar.
Bake about 1 hour or until tart dough is deeply golden and filling is bubbling. Cool on rack at least 30 minutes before serving.
