Apples will soon be in harvest and what better combination than apples and cherries.  This tart recipe brings both together into one delicious dessert.

Ingredients:

3          large apples such as Jonathan or Macintosh, peeled, thinly sliced (4 cups)
5          Tbsp sugar, divided
1-1/4   tsp cinnamon, divided
1           cup Brownwood Acres Dried Tart Cherries
1           refrigerated rolled pastry for a 9-inch pie (1/2 of a 15 ounce package)
1           Tbsp butter

Directions:

Heat oven to 375 degrees F.  Combine apples, 4 tablespoons of the sugar and 1 teaspoon of the cinnamon in a large bowl;  toss well.  Stir in cherries.  Let stand 10 minutes; tossing once.

Line a 15 x 10-inch jelly roll pan with foil; 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; sprinkle over tart.  Bake 30 to 35 minutes or until pastry is golden brown and apples are tender.  Let stand 20 minutes.  Serve warm or at room temperature.

Yield:  6 servings

This entry was posted on Tuesday, July 20th, 2010 at 8:05 am and is filed under Desserts. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.