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Cranberry Tart 01

Make Cranberry Tart 01 at home with All Purpose Flour, Sugar, Cold Butter Cut Into Inch Cubes, Salt, and Plus All Purpose Flour. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 1/4 cup
• 2 1/2 cup
• 1 1/2 stick
• 1/2 tsp
• 1 3/4 cup
• 1 cup
• 1 stick
• 1 1/2 tsp
• 1/8 tsp
• 1/4 cup

Method (preview)

1. 1

   Preheat the oven to 375F.

2. 2

   In a large bowl, combine the flour and 1 3/4 cups of the sugar.

3. 3

   Cut in the butter until the mixture resembles coarse meal.

4. 4

   Continue cutting until the mixture forms nickel sized clumps that crumble easily.

5. 5

   In a medium bowl, combine the remaining 1/4 cup sugar with the salt. Add the cranberries and toss to coat well.

6. 6

   Bake until the topping is golden brown and the fruit is bubbling around the edge, about 40 minutes. Serve at room temperature.

7. 7

   On a lightly floured surface, roll out the dough into a large round, 1/8 to 1/4 inch thick.

8. 8

   Trim to a 15 inch circle.

9. 9

   Dust the dough lightly with the flour and fold into quarters.

10. 10

    Place it, with the point in the center, in a 9 1/2 or 10 inch tart pan, about 1 inch high, with a removable bottom.

11. 11

    Press the pastry against the fluted sides of the pan; trim off any excess dough.

12. 12

    Cover with plastic wrap and refrigerate for at least 1 hour, or overnight.

13. 13

    Preheat the oven to 425F.

14. 14

    Line the pastry with foil and fill with pie weights or dried beans.

15. 15

    Bake for 20 to 25 minutes, or until the pastry is almost dry.

16. 16

    Remove the foil and weights, prick the bottom and sides all over with a fork, and continue baking for 5 to 8 minutes, or until the crust is golden brown.