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Cranberry Crumb Tart
Cranberry Crumb Tart
From: [email protected] (Stephanie da Silva)
Date: Thu, 19 Aug 1993 01:17:23 GMT
From The Best of Food & Wine
Cranberry Crumb Tart
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1/4 cups all-purpose flour
1/2 cups sugar
1/2 sticks (6 ounces) cold butter, cut into 1 inch cubes
/2 teaspoon salt
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
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cup plus 2 tablespoons all-purpose flour
stick (4 ounces) cold butter, cut into 1/2 inch pieces
1/2 teaspoons sugar
/8 teaspoon salt
/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.
http://www.cs.cmu.edu/~mjw/recipes/pie/sweet/cranberry-crumb-tart.html (1 of 2) [12/17/1999 11:30:22 AM]
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