Cranberry-Apple Tart with Orange Whipped Cream

Recipe and food styling by Katie Pilcher
Photography by Brian W. McDonald

For crust:

3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon sugar
2 sticks salted butter, cold and diced
3/4 cup ice water

Place flour, salt and sugar in the bowl of a food processor fitted with a steel blade. Pulse a few times to mix. Add butter. Pulse 8 to 12 times, until butter is the size of peas. With the machine running, pour ice water down the feed tube and pulse the machine until dough begins to form a ball. Place on a floured board. Roll into a ball. Wrap in plastic wrap. Refrigerate for 30 minutes. Half dough; reserve half or double filling measurements to make two tarts. On a lightly floured surface, roll dough into a round circle about 12 to 14 inches in diameter. Place crust in an ungreased 10-inch tart or pie pan, lightly pressing the base of crust and leaving sides hanging over pan.

For filling:

2 cups fresh cranberries
4 tablespoons sugar, divided
2 large Granny Smith apples, peeled, cored and sliced
1 tablespoon light brown sugar
1/2 teaspoon cinnamon
3 tablespoons apricot preserves

Combine cranberries with 2 tablespoons sugar; place in refrigerator overnight.

The following day, place apples in a bowl. Add 2 tablespoons sugar, light brown sugar and cinnamon, stirring until apples are thoroughly coated. Arrange two rows of apples in a fan pattern on crust, leaving about a 4-inch circle in the center. Place sugared cranberries in the center of tart. Fold and pinch crust over the first row of fanned apples. Bake at 400°F for 30 minutes. Remove from oven. Brush with warmed apricot preserves. Bake for 5 to 7 minutes. Serve with orange whipped cream.

For orange whipped cream:

1 1/2 cups heavy whipping cream
5 tablespoons extra-fine sugar
Zest of 1 orange

Place bowl and hand of mixer in freezer for 2 minutes. Place whipping cream, sugar and zest in cold bowl. Whip on high speed for 2 to 3 minutes, or until peaks form and whipping cream exhibits desired texture. Place in serving bowl and refrigerate until serving.