Traditional Cranberry Tart

Lynnda Cloutier

By
@eatygourmet

The perfect tart for celebrating any holiday, especially Christmas. You can choose the width of the strips you use to cover the pie...thin ones to expose the cranberries or thick one for a doughier tart. Serves 8Unknown Source


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Ingredients

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

Directions Step-By-Step

1
Preheat oven to 375. In large bowl, mix together cranberries and powdered sugar. Set aside for later use.
2
Working on well floured surface, roll out dough to a thickness of about 1/8 inch.
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.
3
Pour cranberry mixture evenly into dough in pan. Put one dough strips on top of cranberry mixture, crimping edge firmly to bottom layer of dough. Give pan a quarter turn and place another dough strip on top.
4
Repeat this step with remaining strips. Make sure all strips are firmly secured to bottom layer of dough. The pie will now be divided into eight “slices”.
5
Mix beaten egg and milk together in small bowl. Brush dough strips thoroughly with beaten egg mixture. Bake for 35 minutes. Transfer tart to wire rack and let cool for 30 minutes. Serve or store in sealed container at room temperature for up to 2 days.
6
Perfect Pie Dough:
2 sticks very cold unsalted butter, cut into cubes (8 oz)
1/4 cup powdered sugar
1 egg
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.

About this Recipe

Course/Dish: Fruit Desserts