Desserts Pies Tarts Fruit Tart Recipes Rustic Cranberry-Apple Tart Be the first to rate & review! 2 Photos This is a fast, delicious, beautiful tart I made to use leftover nut roll filling. So easy you can whip it up for a quick dessert and so impressive you'll be proud to serve it for guests, too. Take it over the top with jarred caramel sauce, heated and drizzled over a scoop of good vanilla bean ice cream--outstanding! Submitted by Cindy Velt Published on March 5, 2020 Save Rate Print Share Close Add Photo Prep Time: 20 mins Cook Time: 30 mins Additional Time: 1 hr 30 mins Total Time: 2 hrs 20 mins Servings: 8 Yield: 1 9-inch tart Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings 1 (9 inch) pie crust 2 cups chopped walnuts ½ cup dark brown sugar 2 eggs, divided ¼ cup butter, softened ½ teaspoon vanilla extract 1 (20 ounce) can apple pie filling ½ cup dried cranberries 1 tablespoon water 1 tablespoon Demerara sugar, or as needed Directions Preheat the oven to 415 degrees F (210 degrees C). Line a baking sheet with parchment paper. Arrange pie crust on the prepared baking sheet. Mix walnuts, brown sugar, 1 egg, butter, and vanilla extract together in a bowl. Spread the walnut filling over the pie crust, leaving a 1-inch border. Reserve 2 tablespoons of the filling in the bowl. Arrange apple slices in a circular pattern over the filling. Sprinkle cranberries over the apples. Drop small amounts of the reserved walnut filling here and there over the apples. Fold crust over the filling, overlapping as necessary to form a rustic circle. Beat remaining egg and water together to make egg wash. Brush edges of crust with the egg wash. Sprinkle Demerara sugar on top. Bake in the preheated oven until the crust is browned and apples are bubbling, about 30 minutes. Place baking sheet on a cooling rack for 30 minutes. Lift up tart using the parchment paper and place directly on a cooling rack for 1 hour. Run a large knife or angled cake spatula under the tart to release the parchment paper and transfer to a serving tray. Cook's Notes: Use a freshly made or store-bought pie crust. Substitute fresh apple pie filling for canned, if preferred. If your nut filling is too stiff to spread, add a tiny bit of milk to get to the consistency you want. I Made It Print Nutrition Facts (per serving) 507 Calories 34g Fat 50g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 507 % Daily Value * Total Fat 34g 43% Saturated Fat 8g 39% Cholesterol 56mg 19% Sodium 208mg 9% Total Carbohydrate 50g 18% Dietary Fiber 4g 14% Total Sugars 16g Protein 7g 15% Vitamin C 1mg 1% Calcium 50mg 4% Iron 2mg 11% Potassium 210mg 4% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.