Apple Cranberry Tart

Pastry for double-crust pie (9 inches)
2 cups fresh or frozen cranberries, coarsely chopped
2 medium tart apples, peeled and coarsely chopped
1-1/4 cups packed brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1 to 2 tablespoons butter

On a lightly floured surface, roll half of the pastry into a 13-in. circle. Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom or press onto the bottom and 1 in. up the sides of a 10-in. springform pan.

In a large bowl, combine the cranberries, apples, brown sugar, flour and cinnamon; pour into crust. Dot with butter. Cut leaf shapes from the remaining pastry. Place over filling.

Place tart pan on a baking sheet. Bake at 425° for 35-40 minutes or until filling is hot and bubbly and crust is golden. Cool on a wire rack. Serve warm. Makes 12-16 servings.