Sunny's Cranberry, Apple And Fig Streusel Tart
Serves: 2
Darlene Legros
1 January 1970
Based on User reviews:
48
Spice
43
Sweetness
52
Sourness
42
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Granulated Sugar1.75 cups
Light Brown Sugar (packed)2 cups
All-Purpose Flour1 tsp
Almond Extract1 tsp
Pumpkin Pie Spice2 tbsps
Lemon Juice (fresh)1 cup
Almond (roughly chopped)1 cup
Heavy Cream1 tbsp
Bourbon1 tbsp
SugarDirections:
1
Par-bake the crust: Preheat the oven to 400 degrees F
2
Use both pie crusts to cover the bottom and sides of a 13-by-9-inch casserole dish
3
Patchwork works, just cover the holes
4
Dock by pricking holes in the crust with a fork all over the bottom
5
Bake until lightly golden, 15 to 20 minutes
6
For the fruit filling: In a large bowl, stir together the granulated sugar, brown sugar, flour, almond extract, pumpkin pie spice, lemon zest and lemon juice
7
Divide the mixture among the smaller bowls: 3/4 cup in the first, 1/2 cup in the second and 1/4 cup in the third
8
(Think of the 3 bears: poppa, momma and baby bear bowls
9
) Put the cranberries in the poppa bear bowl; in the momma bear bowl, add the apples; and in the baby bear bowl, add the figs
10
(Do you need a translation? Add cranberries to the bowl with the most flour mixture, apples to the bowl with 1/2 cup of the flour mixture, and the figs to the bowl with the least amount of the flour mixture
11
) Stir each bowl independently, unless you¿re an octopus
12
For the streusel topping: In a food processor add the flour, brown sugar, granulated sugar, butter, and a pinch of salt
13
Blend until crumbly, taste and add more salt if needed
14
Pour into a small bowl with the almonds and stir
15
Preheat the oven to 400 degrees F
16
Pour the fruit filling into the prepared crust, dividing it into thirds with the apples in the middle and the figs and cranberries on either side
17
Top evenly with the streusel mixture
18
Cover the pie edges with aluminum foil so they don¿t overcook
19
Bake until the top is golden brown and the fruit is beginning to bubble around the edges, 40 to 50 minutes
20
Serve warm with the bourbon whipped cream
21
Whisk the cream in a large bowl until soft peaks form
22
Add the bourbon and sugar and continue whisking until the cream holds slightly stiff peaks when the whisk is removed from the bowl
23
Refrigerate and serve cold