• Preheat oven to 375 degrees
• Lightly grease a 15 x 10 x 1-inch baking pan; set aside.
• Soak the dried cranberries in the 1/4 cup Avalon Wine for 30 minutes

Filling

• In a large bowl stir together apples, granulated sugar, cranberries in the Somerset Ridge Avalon, flour, and cinnamon; set aside.

Pie

• On a lightly floured surface, unfold one sheet of pastry
• Roll pastry into a 15 x 10-inch rectangle
• Transfer to the prepared baking pan
• Spread filling over pastry to within 1 inch of the outside edge
• Unfold the remaining sheet of pastry
• Roll into a 16x11-inch rectangle
• Place pastry on top of filling
• Moisten edge of bottom pastry with milk
• Fold bottom pastry over top pastry; gently press edges to seal
• Using a sharp knife, cut slits in pastry
• Brush top lightly with milk and sprinkle with coarse sugar
• Bake for 50 to 55 minutes or until filling is bubbly and pastry is puffed and golden
• If necessary to prevent over-browning, cover tart loosely with foil for the last 10 to 15 minutes of baking

Icing

• In a small bowl stir together powdered sugar, vanilla, and salt
• Stir in the Somerset Ridge Avalon and enough of the milk to reach drizzling consistency
• Drizzle icing over warm tart
• Cool completely on a wire rack before cutting into bars