Apple Jack Tart

Apple Jack Tart


1 package (14.1 ounces) refrigerated pie crust
½ cup sweetened dried cranberries
3 tablespoons Jack Daniel's whiskey
½ cup Dierbergs granulated sugar
1 tablespoon Dierbergs flour
½ teaspoon ground cinnamon
½ teaspoon ground ginger
4 cups peeled, cored and thinly sliced applies (Braeburn, Jonathan or Granny Smith)

¼ cup Dierbergs powdered sugar
2 to 3 teaspoons Jack Daniel's whiskey


Place baking sheet in 400°F. oven.

On floured surface, roll one pie crust into 11-inch circle. Place crust in 10-inch tart pan with removable bottom. Fold in excess dough and press around edges and onto bottom of pan.

In large bowl, combine dried cranberries and the 3 tablespoons whiskey.

In small bowl, combine sugar, flour and spices. Add apples and sugar mixture to cranberries; toss until well combined. Arrange fruit mixture in tart pan.

On lightly floured surface, roll second pie crust to smooth creases; cut into ½-inch strips. Arrange strips in lattice pattern over apples. Trim and seal edges.

Place tart on preheated baking sheet. Bake until filling is bubbly and crust is golden brown, about 40 to 45 minutes.

Remove pan from baking sheet; cool on wire rack for 15 minutes.

In small bowl, stir together glaze ingredients. Drizzle over tart. Remove sides of pan; cool completely.


If tart pan is not available, use 9-inch pie plate.

Servings: 8
Serving Size: Per Serving

Per Serving
Calories: 353
Cholesterol: 5 mg
Fat: 12 g
Sodium: 276 mg
Carbohydrates: 55 g
Protein: 1 g
Fiber: 1 g Saturated Fat: 5 g