Cranberry Apple Tart

• 1/2 teaspoon active dry yeast
• 1 tablespoon warm water (110u0b0 to 115u0b0)
• 2 tablespoons beaten egg
• 2 tablespoons butter, softened
• 4-1/2 teaspoons sugar
• 1 teaspoon grated orange zest
• 3/4 cup plus 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1 package (12 ounces) fresh or frozen cranberries
• 1-1/2 cups chopped dried apples
• 1-1/2 cups unsweetened apple juice
• 1-1/4 cups sugar
• Sugar substitute equivalent to 1 cup sugar
• 1/2 cup water
• 1/4 teaspoon salt
• 1/4 cup cornstarch
• 1/3 cup cold water

1. In a small bowl, dissolve yeast in warm water. Beat in the egg, butter, sugar and orange zest. Combine flour and salt; beat into yeast mixture on low speed just until mixture holds together.
2. Shape into a ball. Place in a small bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place for 1-1/4 hours (dough will not double, but will leave a slight indentation when pressed).
3. Coat an 11-in. fluted tart pan with removable bottom with cooking spray; set aside. Place dough on a piece of waxed paper. Lightly flour dough and roll into a 13-in. circle. Invert into prepared pan; gently peel off waxed paper.
4. Line unpricked tart shell with a double thickness of heavy-duty foil. Bake at 375u0b0 for 8 minutes. Remove foil; bake 6 minutes longer or until golden brown. Cool on a wire rack.
5. In a large saucepan, combine the first seven filling ingredients. Cook and stir until mixture comes to a boil and cranberries pop. Combine cornstarch and cold water until smooth; gradually stir into cranberry mixture. Cook 2 minutes longer or until thickened. Cool for 20 minutes. Pour into crust. Refrigerate for at least 3 hours before cutting.

active dry yeast, water, beaten egg, butter, sugar, orange zest, flour, salt, cranberries, apples, apple juice, sugar, sugar substitute, water, salt, cornstarch, cold water

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