Red Rustic Tart

Courtesy of Cherry Marketing Institute

Servings: 6
Prep Time: 25 Min.
Cook Time: 35 Min.

* 3 large apples such as Jonathan or Macintosh, peeled, thinly sliced (4 c.)
* 5 Tbsp. sugar, divided
* 1-1/4 tsp. cinnamon, divided
* 1 c. dried tart cherries
* 1 refrigerated rolled pastry for a 9 in. pie (1/2 of a 15 oz. pkg.)
* 1 Tbsp. butter

Glaze (optional)
* 1/2 c. tart cherry juice
* 2 Tbsp. honey

1. Heat oven to 375°F. Combine apples, 4 Tbsp. of the sugar and 1 tsp. of the cinnamon in a large bowl; toss well. Stir in cherries. Let stand 10 min; tossing once.
2. Line a 15 x 10 in. jelly roll pan with foil; coat foil with cooking spray. Unroll pastry onto pan. Mound apple mixture over center of pastry leaving a 3 in. border around edges. Fold up edges of pastry over apple mixture leaving a 4 in. opening in center. Gently fold and press pastry onto apple mixture. Cut butter into small pieces and arrange over apple mixture.
3. Combine remaining 1 Tbsp. sugar and 1/4 tsp. cinnamon; sprinkle over tart. Bake 30 to 35 min. or until pastry is golden brown and apples are tender. Let stand 20 min. Serve warm or at room temperature.

Tip: for a festive glaze, combine 1/2 c. tart cherry juice and 2 Tbsp. honey in a small saucepan. Bring to a boil over high heat stirring occasionally. Reduce heat; simmer gently 6 to 8 min. or until slightly thickened and reduced to about 1/4 c. Cool to room temperature (glaze will thicken upon standing.) Drizzle over tart just before serving.

Nutritional information per serving with glaze:
* 386 calories
* 12 g. total fat
* 69 g. carbohydrates
* 12 mg. cholesterol
* 3 g. protein
* 4 g. fiber
* 150 mg. sodium

Calories: 353;   Total Fat: 12g;   Saturated Fat: 5g;   Cholesterol: 12mg;   Total Carbs: 60g;   Fiber: 4g;   Protein: 3g;   Sodium: 148mg;