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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 375°F. Lightly grease a large rimmed baking sheet; set aside. In a large bowl, stir together apples, granulated sugar, dried cranberries, flour and cinnamon; set aside.
On a lightly floured surface, unfold one sheet of pastry. Roll into a 15x10-inch rectangle; transfer to the prepared baking pan. Spread the filling over the pastry to within 1 inch of the outside edge.
Unfold the remaining sheet of pastry; roll into a 16x11-inch rectangle. Place the pastry on top of the filling. Moisten the edge of the bottom pastry with milk. Fold the bottom pastry over the top pastry; gently press edges to seal. Using a sharp knife, cut slits in the top; brush lightly with milk and sprinkle with coarse sugar.
Bake for 50 to 55 minutes or until the filling is bubbly and pastry is puffed and golden. If necessary to prevent overbrowning, cover the tart loosely with foil for the last 10 to 15 minutes of baking.
In a small bowl, stir together confectioners’ sugar, vanilla and salt. Stir in enough of the 4 to 5 teaspoons milk to reach drizzling consistency. Drizzle the icing over the warm tart. Cool completely on a wire rack. Cut into bars.