WW: Carol's Latticed Apple Cranberry Tart
Recipe By : Carol Williams
Serving Size : 20 -24
1 c light butter -- room temperature
8 oz light cream cheese -- room temperature
2 tbsp sugar
1/2 tsp salt
2 1/4 cups all-purpose flour
6 medium Granny Smith apples -- peel, core slice thin
1/2 c sugar
2 tbsp lemon zest -- or orange
1/2 c dried cranberries -- optional
egg white & sugar for glaze
-In a large mixer bowl, beat together the first 4 ingredients until creamy.
-Gradually stir in the flour.
-Shape into a flat disc shape, wrap in wax-paper & chill for 1 hour.
-Preheat oven to 350°
-Pam spray a 15" x 10" jelly roll pan with sides.
-Roll out 2/3 of the dough to a 17' x12" rectangle, about 1/4" thick.
-Place carefully into the prepared pan, making sure to go up the sides. Patch
-Roll out remaining 1/3 of dough to a rectangle 1/4" thick
-Cut into strips 1/2" wide, cover with a cloth until needed.
-In a large bowl, slice the apples thinly, stir in the cranberries if desired,
sprinkle on the sugar & zest. Mix well.
-Pour onto the prepared crust, spreading evenly.
-Arrange the pre-cut strips in a lattice pattern.
-Brush the lattice with a slightly beaten egg white & sprinkle on about 1 Tbsp.
-Bake 40-45 minutes or until a golden brown.
-Remove from oven & cool on a wire rack.
-Cut into 20-24 squares.
20 squares @ 4 Points each
24 squares @ 3 Points each