Thursday, January 17, 2013

Day 17: Mini Cranberry Freeform Tart

Here is a nice dessert that you can make ahead of time and just warm up in the oven when you are ready to serve it.  It can be served on it's own or with a scoop of ice cream. It is also nice to have cold  with a slice of cheese as an afternoon snack.

Pie Crust

2 1/2 cups flour
1 cup butter, cold and cut into small pieces
1 tsp salt
1 tsp sugar
6 - 8 T ice water

1. In a food processor, combine flour, salt and sugar and pulse until mixed.
2. Add butter to flour mixture one piece at a time while pulsing.
3. Add water 1 tablespoon at a time until dough begins to stick together in the processor.
4. Remove dough from the mixer and divide into four pieces.  Shape each quarter into a disk shape and wrap with plastic wrap.  Place in refrigerator for 30 minutes.


2 cups dry cranberries
1 cup orange juice
1/4 cup flour
1/2 cup sugar
2 tsp butter

1. In a sauce pan, combine cranberries, orange juice, flour and sugar and simmer on medium heat until thick and bubbly. Remove from heat.
2. Add butter to filling and stir.

Pie Assembly

1. Remove dough from refrigerator and roll each disk on a floured surface to 1/4 " thickness.
2. Place on a parchment lined baking sheet.
3. Fill the centre of each pie crust leaving a 1/2" border.
4. Fold crust over the pie filling.
5. To get a golden crust, brush with a bit of egg yolk and then sprinkle with sugar.
6. Bake at 375ºF for approximately 30 minutes.


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