Instructions

Melt 1 stick of unsalted butter in a large iron skillet with 1 cup of sugar. Then arrange the apples in a ring around the pan with the edges turned down and cook them over a very high heat for 10 to 12 minutes, checking them often to make sure they are not burning on the bottom. The juices should be a rich golden brown. Remove this from the heat and turn each slice over and cook the apples for another 5 minutes again on a high heat.

Now sprinkle 1 cup of fresh cranberries over the top and cover the apples and cranberries in the skillet with a thick pastry crust. I've found that doubling up pre-made pastry crusts works really well.

Now you'll want to let the pan cool for a while before you tuck the edges of the crust around the sides.

Bake this for about 35 minutes in a pre-heated 375 degree oven until the crust is golden brown.

Remove the skillet from the oven and, after it has cooled for about 10 minutes, cut around the perimeter with a knife and flip the tart over onto a serving plate.

This is a beautiful and tasty dessert. It's out of this world served with fresh whipped cream and a good cup of coffee.