Traditional Cranberry Tart
- 2 cups frozen cranberries, thawed and drained of excess water
- 3/4 cup powdered sugar
- perfect pie dough, recipe follows
- 1 egg, beaten
- one standard 9 inch fluted tart pan
- parchment paper
- pie weight or dried beans
Carefully place sheet of dough into tart pan, using your fingers to gently press dough into bottom and up sides. Trim excess edges of dough and roll out excess dough to a thickness of about 1/8 inch. cut out for 1/4 inch x 10 inch strips of dough and set aside.
2 sticks very cold unsalted butter, cut into cubes (8 oz)
1/4 cup powdered sugar
1 T. cold water
1/2 t. salt
2 1/2 cups flour
Put butter and powdered sugar in food processor fitted with metal blade. On pulse setting, mix for two minutes. Add egg, water, and salt and pulse for another two minutes, until mixture is smooth. Add flour gradually. Pulse for another minute, until mixture forms dough. Remove ball of dough from food processor, cover in plastic wrap and refrigerate for at least one hour before use. Well wrapped, this dough can be stored in freezer for up to two months and thawed in refrigerator.
This is a great dough for any pie. It is especially important not to overwork the dough while preparing it. Make sure that all your ingredients are cold and turn off the food processor after each step.