This recipe takes 6 large cooking apples that have been peeled, cored and quartered lengthwise. Now I'll melt 1 stick of unsalted butter in a large iron skillet with 1 cup of sugar. Then arrange the apples in a ring around the pan with the edges turned down and cook them on the burner at a very high heat for 10 to 12 minutes, checking them often to make sure they are not burning on the bottom. By then the juices should be a rich golden brown. I'll remove this from the heat and turn each slice over and cook the apples for another 5 minutes again on a high heat. Now I'll sprinkle 1 cup of fresh cranberries over the top and cover with a thick pastry crust.
I've found that doubling up pre-made pastry crusts works really well. Now you'll want to let the pan cool for a while before you tuck the edges of the crust around the sides. Bake this for about 35 minutes in a pre-heated 375 degree oven until the crust is golden brown.
When it has cooled for about 10 minutes cut around the perimeter with a knife and flip the tart over onto a serving plate. You may have to rearrange some of the fruit.
Just look at this beautiful and tasty dessert. It's out of this world served with fresh whipped cream and a good cup of coffee.
From the garden, I’m P. Allen Smith.