Recipe - Apple-Cranberry Upside Down Tart

FILLING
10 Apples
1 cup Sugar
1 Stick butter
One half cup Fresh cranberries

SWEET PASTRY
1 cup Flour
3 tablespoon Sugar
One half teaspoon Salt
6 tablespoon Butter or oleo
2 (up to)
3 tablespoon Cold water

Peel apples; cut into quarters (remove core). In a 10inch iron skillet,
heat sugar and butter until butter melts. Remove from heat. Arrange apples
sidebyside in a single layer around skillet, fitting together and leaving
an opening in the center. Sprinkle cranberries over apples and into the
center of skillet. Place remaining apples in skillet. Heat on medium heat
until boiling and boil 45 minutes to 1 hour until sugar mixture thickens
and becomes dark pink.

PASTRY: Combine flour, sugar and salt. Cut in butter until mixture
resembles coarse crumbs. Add water, 1 tablespoon at a time. Shape into a
ball and chill.

Roll dough into a 10inch round. Fold into quarters; unfold over apple mix
in skillet. Bake at 450 degrees for 20 minutes. Cool. Invert onto serving
platter.

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.