| 1 | Simmer 2/3 cup sugar and 3 tabsp water in small covered saucepan 5 minutes. |
| 2 | Uncober and boil until a golden thick carmel. |
| 3 | ( you can substitute bottled carmel sauce if you want to) remove immediately from heat so caramel doesn"t burn. |
| 4 | Pour into 10 inch glass or metal pie plate. |
| 5 | Swirl to coat bottom. |
| 6 | overlap one third of the apple slices on the caramel. |
| 7 | Top with one third of the cranberries and sprinkle with 1 tbsp of sugar. |
| 8 | Repeat twice with remaining fruit and sugar, dot with butter. |
| 9 | lay pastry loosely over fruit. |
| 10 | Bake at 400°F for 30 minutes. |
| 11 | Remove to rack and cool 5 minutes. |
| 12 | Tilt pie plate over small bowl and pour off any accumulated juices. |
| 13 | Invert serving plate over pie. |
| 14 | Turn both over together. |
| 15 | lift off pie plate. |
| 16 | Serve tart warm with vanilla ice cream. |
