Cranberry Tart

I don’t know about the rest of the world, but in the United States, November is cranberry season. Cranberry sauce usually has pride of place at the Thanksgiving table, but here’s another tasty way to enjoy cranberries.

Yield 10-12 servings
Time 2 hours 45 minutes (mainly for crust chilling)
  • plastic wrap or wax paper
  • rolling pin
  • 10 inch tart pan w/ removable bottom
  • aluminum foil
  • fork
  • food processor
  • batch pie crust or pie crust dough
  • 7 c fresh cranberries, washed and drained
  • 2¼ c sugar
  • zest of one orange, finely grated
  • dash cinnamon
  • dash salt
  • 1 c flour
  • 5 oz butter or margarine
Directions Make the pie crust dough, form into slightly flattened ball, wrap in plastic, and refrigerate 30 minutes.

Roll out dough into 12-in circle on floured counter. Arrange in tart pan and fold down the high edges so that they are only ½ inch above edges of pan. Cover and chill for 1 hour.

Preheat oven to 425. Line entire shell with foil and fill with dry beans or rice (to weight it down). Bake 25 minutes, remove beans, prick a few times with fork (bottom and sides), bake until golden brown, 5-7 minutes.

Meanwhile, combine cranberries, ¾ c sugar, orange zest, cinnamon, and salt.

Combine flour, remaining 1½ c sugar, and butter or margarine in food processor and process until clumpy.

Preheat oven to 375.

Pour cranberries into baked pie crust so that they form a slight mound in the center. Drop slightly squished handfuls of topping on top.

Bake until golden brown and bubbly, about 40-45 minutes. Allow to cool slighty – serve warm.

Notes Adapted from Anna Thomas’ The New Vegetarian Epicure.
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