Rustic Cranberry-Walnut Apple Tart

• Pastry:
• 1-3/4 cups all-purpose flour
• 3 tablespoons sugar
• Pinch salt
• 3/4 stick cold unsalted butter, diced
• 1/3 cup cold lard, diced
• 3 to 4 tablespoons ice water
• Filling:
• 3 cups Granny Smith apples, peeled and thinly sliced
• 3 cups Golden Delicious apples, peeled and thinly sliced
• 1 cup packed light brown sugar
• 1 cup chopped walnuts
• 1 cup fresh or frozen cranberries
• 1 stick unsalted butter, melted
• Vanilla ice cream

1. For pastry: Mix the all-purpose flour, sugar, and salt in a food processor. Pulse until mixture resembles coarse meal. With processor running add enough ice water to to gather into a ball. Wrap dough in plastic wrap and refrigerate at least 1 hour.
2. On a floured surface and with a floured rolling pin, roll pastry into a 12 or 13-inch round. Don't trim ragged edges. Turn a large baking sheet upside down, mist lightly with cooking spray and place pastry on it.
3. Preheat oven to 375 degrees with rack in the middle position. Combine Granny Smith and Golden Delicious apples and heap onto a pastry into a 9-inch circle.
4. In a bowl, combine brown sugar, walnuts, cranberries and melted butter. Mix well and spread mixture evenly on top of the apples. Bring outer edges of pastry up and over to partially cover filling, pleating pastry as necessary to maintain a rough round circle.
5. Bake 40 to 50 minutes until apples are tender and topping is crisp and bubbling. Cool tart on a rack until warm. Cut into wedges and top with vanilla ice cream.

pastry, flour, sugar, salt, cold unsalted butter, cold lard, water, filling, apples, golden delicious apples, brown sugar, walnuts, cranberries, unsalted butter, vanilla ice cream

Taken from www.epicurious.com/recipes/member/views/rustic-cranberry-walnut-apple-tart-1210971 (may not work)