Cranberry Crumb Tart

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.

mara

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Pies & Pizzas Recipes