Name: Latticed Apple and Cranberry Tart
Yield: Serves 12
Ingredients: 2 recipes pâte brisée, with 4 teaspoons sugar substituted for the salt; Flour (for surface); ¾ cup raw cranberries, halved; ⅓ cup superfine granulated sugar; ¼ cup currants; ¼ cup dark rum or brandy; ⅔ cup granulated sugar; 8 large cooking apples, peeled, cored, sliced; 1 tablespoon lemon juice; 1 tablespoon grated lemon rind; 1 teaspoon cornstarch; ½ teaspoon cinnamon; 1 egg; 1 tablespoon milk; Cinnamon sugar (for dusting); 2 tablespoons apricot jam; Whipped cream or vanilla ice cream (for serving)

A latticed pie made with apples and cranberries on a table with a pie server.

Photo by Joseph De Leo, Prop Styling by Anne Eastman, Food Styling by Rebecca Jurkevich

This tart, from the 1973 Thanksgiving issue of Gourmet, is a whirlwind of holiday flavors. Rum-soaked currants, a hint of cinnamon, and a flourish of lemon add dimension to the cranberry and apple filling, and a corkscrew-twisted lattice sets this tart apart from all the other pies at the party.

This recipe is a part of our ‘70s-themed vintage Thanksgiving menu.