|Cranberry sauce usually has pride of place at the Thanksgiving table, but here’s another taste way to enjoy sweet-tart cranberries. Don’t let the prep time scare you; most of it is hands off.|
|Time||3 hours total
(20 minutes active, 2 hours for crust chilling / pre-baking, 45 minutes cooking)
Make the pie crust dough, form into slightly flattened ball, wrap in plastic, and refrigerate 30 minutes.
Sprinkle flour on counter and roll out dough into 12-inch circle. Arrange in tart pan, paying particular attention to the edges.** Fold down or trim off any high edges so that they are only ½ inch above edges of pan. Rewrap in plastic and chill for 1 hour.
Preheat oven to 425.
Line entire shell with foil and fill with dry beans or rice. Blind bake for 25 minutes, remove foil and beans, prick the bottom and sides of the crust a few times with fork, and bake until golden brown, 5-7 minutes.
Meanwhile, combine 1½ c sugar, flour, and butter in food processor and pulse until clumpy. Set aside.
Combine cranberries, remaining ¾ c sugar, orange zest, cinnamon, and salt in the bowl.
Lower oven to 375.
Arrange cranberries in baked pie crust so that they form a slight mound in the center, then scatter slightly squished handfuls of flour/sugar mixture on top.
Bake until golden brown and bubbly, about 40-45 minutes.
Cranberry tart is delicious warm, at room temperature, or chilled!
* I recommend putting an empty cookie sheet on the oven rack below the tart pan to catch any liquid that escapes.
** If they are covered in ice and/or stuck together, rinse briefly under cool water to break them apart, then pat dry before using.
Adapted from The New Vegetarian Epicure: Menus for family and friends, by Anna Thomas.
This recipe is part of my vegetarian Thanksgiving menu
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