Quick Apple Cranberry Tart

• Pastry for double-crust pie (9 inches)
• 2 cups fresh or frozen cranberries, coarsely chopped
• 2 medium tart apples, peeled and coarsely chopped
• 1-1/4 cups packed brown sugar
• 2 tablespoons all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1 to 2 tablespoons butter

1. On a lightly floured surface, roll half of the pastry into a 13-in. circle. Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom or press onto the bottom and 1 in. up the sides of a 10-in. springform pan.
2. In a large bowl, combine the cranberries, apples, brown sugar, flour and cinnamon; pour into crust. Dot with butter. Cut leaf shapes from the remaining pastry. Place over filling.
3. Place tart pan on a
4. . Bake at 425u0b0 for 35-40 minutes or until filling is hot and bubbly and crust is golden. Cool on a wire rack. Serve warm.

pastry, frozen cranberries, tart apples, brown sugar, flour, ground cinnamon, butter

Taken from www.tasteofhome.com/recipes/quick-apple-cranberry-tart/ (may not work)