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- Serving: Serves 8
Rustic tarts are not only fun to prepare, they make an alluring dessert because they aren't perfectly fitted in a pie plate like the usual pie. Apples and dried cherries provide a tender chewy contrast to the crisp crust and the sweet glaze just makes the dessert even more irresistible.
- 3 large apples such as Jonathan or Macintosh, peeled, thinly sliced (4 cups)
- 5 tablespoons sugar, divided
- 1-1/4 teaspoons ground cinnamon, divided
- 1 cup dried tart cherries
- 1 refrigerated rolled pastry for a 9-inch pie (1/2 of a 15-ounce package)
- 1 tablespoon butter
- 1/2 cup tart cherry juice
- 2 tablespoons honey
- Whipped cream or vanilla ice cream
- Heat oven to 375 degrees F. Combine apples, 4 tablespoons of sugar and 1 teaspoon of cinnamon in a large bowl and toss well. Stir in cherries. Let stand 10 minutes, tossing once.
- Line a 15 x 10-inch jelly roll pan with foil and coat foil with cooking spray. Unroll pastry onto pan. Mound apple mixture over center of pastry leaving a 3-inch border around edges. Fold up edges of pastry over apple mixture leaving a 4-inch opening in center. Gently fold and press pastry onto apple mixture.
- Cut butter into small pieces and arrange over apple mixture. Combine remaining 1 tablespoon sugar and 1/4 teaspoon cinnamon and sprinkle over tart. Bake 30 to 35 minutes or until pastry is golden brown and apples are tender. Let stand 20 minutes.
- For the glaze, combine 1/2 cup tart cherry juice and 2 tablespoons honey in a small saucepan. Bring to a boil over high heat stirring occasionally. Reduce heat and simmer gently 6 to 8 minutes or until slightly thickened and reduced to about 1/4 cup. Cool to room temperature - glaze will thicken upon standing.
- To serve, drizzle glaze over tart, cut and place on holiday-themed party plates or on dessert plates for finer dinner affairs and top with whipped cream (or vanilla ice cream if it isn't too chilly).