Traditional Cranberry Tart
How to Make Traditional Cranberry Tart
- 1Preheat oven to 375. In large bowl, mix together cranberries and powdered sugar. Set aside for later use.
- 2Working 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.
- 3Pour 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.
- 4Repeat 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”.
- 5Mix 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.
- 6Perfect Pie Dough:
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.