Cranberry-Apple Tart


Slow Cooker Cranberry-Apple Tart Recipes


  • Frozen pastry for 9-inch pie crust, thawed
  • 3/4 cup sugar
  • 2 tablespoons flour
  • 1/3 cup water
  • 2 teaspoons grated orange zest
  • 1/8 teaspoon ground nutmeg
  • 3 cups peeled sliced apples
  • 1 cup fresh or frozen cranberries
  • Powdered sugar, as garnish


  1. Roll pastry on floured surface into a 10-inch round; fit into bottom and 1.5 inches up side of 7- inch spring-form pan.
  2. Bake at 375 degrees until lightly browned, about 15 minutes.
  3. Mix sugar and flour in large saucepan; add water, orange zest, and nutmeg.
  4. Heat to boiling, stirring to dissolve sugar; add apples and cranberries.
  5. Simmer 10 minutes or until cranberries pop, stirring occasionally.
  6. Spoon fruit mixture into crust, spreading evenly.
  7. Place pan on rack in 6-quart slow cooker; cover and cook on high 21/2 hours.
  8. Cool on wire rack. Sprinkle with powdered sugar before serving