This is a sponsored post written by me on behalf of Pompeian Grapeseed Oil Spray.
I adore the holiday season for many reasons, but baking delicious cakes, pies muffins and other desserts is a favorite. For Thanksgiving, I love pies and such, so I though that an apple cranberry something would be divine. After a little internet research, an apple tart hit me… I had to spruce this one up a bit! I wanted to participate in the #Bake4Better challenge (see below), so I used some of Pompeian’s Grapeseed Oil in place of flour for this recipe. The tart came bubbling hot out of the oven, once it cooled… OMG.
Rustic Apple Cranberry Tart
adapted from Taste of Home
- 1 premade pie crust
- 2 tsp. Pompeian Grapeseed Oil or spray
- 1 cup fresh cranberries
- 1 medium apple, sliced
- 1 cup brown sugar, packed
- 4 tbsp. butter, melted
- 1/2 tsp. cinnamon
- 2 – 3 dashes of nutmeg
Preheat your oven to 425 degrees. Spray, or drop 1 tsp. of Pompeian Grapeseed Oil onto a cookie sheet, spread over the entire surface. Unroll your pie crust and lay flat on the cookie sheet.
In a mixing bowl, combine the cranberries, brown sugar, cinnamon, nutmeg, and melted butter. When thoroughly combined, spoon the majority of the mixture into the middle of the pie crust, leaving about 2 inches around the edge for folding. Set aside a small amount of the brown sugar mixture to sprinkle on top at the end.
Layer the apple slices on top of the brown sugar mixture, side by side, going around the entire pastry. Fill the middle with remaining apple slices until the entire tart is covered. Then, sprinkle on the rest of the brown sugar mixture over the apples.
Fold the crust upwards over the mixture in the center, pleating it as you go around. Spray, or brush the remaining teaspoon of Pompeian Grapeseed Oil onto the folded crust edges. If you are pastry brush challenged, like myself, you can use your fingers or a paper towel.
Bake this lovely tart for 30 – 40 minutes at 425 degrees, or until the crust is a golden brown color and the filling is bubbling hot. Then, admire…
This tart came out heavenly! I like the substitution of Pompeian Grapeseed Oil instead of vegetable or olive oil, it’s a light oil made with 100% grapeseeds, has a high smoke point, and is imported from France. I didn’t even have to flour my pie crust, the grapeseed oil did the trick! You can use it for pretty much all of your cooking needs. I couldn’t find it for this recipe, but I can see the spray becoming a staple in my pantry!
The Bake for Better Challenge…
Pompeian has teamed up with executive pastry chef Duff Goldman to get us all to better their baking by using the new Grapeseed Oil Spray. When you use it in your favorite holiday dishes, that’s a chance to better your community with a $5,000 advance, plus a Pompeian gift basket for you!
Enter the Bake for Challenge by following @Pompeian on Instagram and post a photo showing how you switched up your baked goods using Grapeseed Oil Spray, using the #Bake4Better hashtag and tagging @Pompeian. The most creative photo, chosen by celebrity pastry chef Duff Goldman, will receive a $5,000 donation in the name to their local food bank and a Pompeian gift basket to continue baking better all year long!
For the Baking for Better official rules, please visithttp://www.pompeian.com/bakebetter. Coupons for Pompeian products can be found at http://www.pompeian.com. This is a sponsored post written by me on behalf of Pompeian Grapeseed Oil Spray.