Description
Recipe adapted from Cranberry-Apple Sugar Cookie Tart available on the Betty Crocker® website.
Ingredients
Units
Scale
Cookie Tart:
- 1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
- 1 egg
- 1/2 cup unsalted butter, softened
- 3 tablespoons all-purpose flour
- 3 cups diced peeled apples (about 3 apples)
- 2 cups fresh whole cranberries
- 2/3 cup sugar
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- 1/2 teaspoon grated fresh nutmeg
- 1 teaspoon vanilla
Egg Wash and Sugar Topping:
- 1 egg
- 2 tablespoons sugar
- 1 pouch (17.5 oz) Betty Crocker™ peanut butter cookie mix
- 3 tablespoons vegetable oil
- 2 tablespoons water
- 1 egg
- 1 cup caramel candies, melted
- 1 cup melting chocolate candies
- Sea Salt, optional
Instructions
- Heat oven to 350° F.
- In medium bowl, mix sugar cookie mix, 1 egg, 1/2 cup softened butter and the flour to form fairly stiff dough. Roll to 1/4-inch round on work surface sprinkled with additional flour. Gently fit dough into ungreased 11-inch round fluted tart pan; remove any excess. Gather dough scraps into a ball, and set aside.
- In large bowl, toss apples, cranberries, 2/3 cup sugar, the cornstarch, cinnamon, nutmeg and vanilla. Spread mixture into tart shell. Crumble remaining dough scraps onto filling around edge of tart.
- In small cup, beat 1 egg. Gently brush dough with egg wash; sprinkle with 2 tablespoons sugar.
- Place the tart on a baking sheet and bake about 1 hour or until tart dough is deeply golden and filling is bubbling. Cool on rack at least 30 minutes before serving.
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
- In the bowl of your stand mixer, combine cookie mix, oil, water and egg. Beat on low speed until a soft cookie dough forms.
- Scoop 1 tablespoon of cough out onto the baking sheets and taking the back of a rounded measuring spoon, indent a thumbprint in the center of each cookie.
- Bake for about 8-10 minutes or until the cookies are slightly golden. Remove and let cool on a wire rack.
- Melt down the caramel candies and chocolate. Fill about 1 teaspoon into the thumbprint of each cookie. Drizzle with the melted chocolate and sprinkle with a few flakes of sea salt if desired.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
