Freebies4All
Would you like to react to this message? Create an account in a few clicks or log in to continue.

Freebies4All

A place to post and share Freebies
 
HomeHome  Latest imagesLatest images  RegisterRegister  Log inLog in  

 

 Cranberry Crumb Tart

Go down 
AuthorMessage
Nikki
Moderator
Nikki


Number of posts : 3500
Age : 44
Location : NEW YORK
Registration date : 2008-05-05

Cranberry Crumb Tart Empty
PostSubject: Cranberry Crumb Tart   Cranberry Crumb Tart Icon_minitimeThu Jan 15, 2009 11:02 am

Cranberry Crumb Tart

1 1/4 cups all-purpose flour
2 1/2 cups sugar
1 1/2 sticks (6 ounces) cold butter, cut into 1 inch cubes
1/2 teaspoon salt
6 cups fresh cranberries (about two 12-ounce bags)
Prebaked Tart Shell

Preheat the oven to 375F. In a large bowl, combine the flour and 1 3/4
cups of the sugar. Cut in the butter until the mixture resembles coarse
meal. Continue cutting until the mixture forms nickel sized clumps that
crumble easily.

In a medium bowl, combine the remaining 1/4 cup sugar with the salt. Add
the cranberries and toss to coat well.

Spon the cranberries into the Prebaked Tart Shell, mounding them slightly
in the center. Using your fingers, lightly squeeze pieces of the crumb
topping and drop them gently over the berries (do not press the topping
into the fruit).

Bake until the topping is golden brown and the fruit is bubbling around
the edge, about 40 minutes. Serve at room temperature.


Prebaked Tart Shell

1 cup plus 2 tablespoons all-purpose flour
1 stick (4 ounces) cold butter, cut into 1/2 inch pieces
1 1/2 teaspoons sugar
1/8 teaspoon salt
1/4 cup ice water

Put the flour in a medium bowl. Cut in the butter until the mixture
resembles coarse meal. In a small bowl, dissolve the sugar and salt
in the water. Sprinkle over the flour mixture, tossing until the
dough begins to mass together.

Turn the dough out onto a floured surface and form it into a ball.
Wrap in plastic wrap and flatten into a 6 inch disk. Refrigerate for
at least 30 minutes.

On a lightly floured surface, roll out the dough into a large round,
1/8 to 1/4 inch thick. Trim to a 15 inch circle. Dust the dough lightly
with the flour and fold into quarters. Place it, with the point in the
center, in a 9 1/2 or 10 inch tart pan, about 1 inch high, with a removable
bottom. Open up the pastry and fit into the pan, folding down the excess
to reinforce the sides. Press the pastry against the fluted sides of the
pan; trim off any excess dough. Cover with plastic wrap and refrigerate
for at least 1 hour, or overnight.

Preheat the oven to 425F. Line the pastry with foil and fill with pie
weights or dried beans. Bake for 20 to 25 minutes, or until the pastry
is almost dry. Remove the foil and weights, prick the bottom and sides
all over with a fork, and continue baking for 5 to 8 minutes, or until
the crust is golden brown.
Back to top Go down
 
Cranberry Crumb Tart
Back to top 
Page 1 of 1
 Similar topics
-
» Almond-Plum Tart
» Apple-Pear Tart
» Caramelized Pear Tart
» Caramelized Upside-Down Plum Tart
» Cranberry Jello Salad

Permissions in this forum:You cannot reply to topics in this forum
Freebies4All :: Recipes-
Jump to: