Ingredients Jump to Instructions ↓

  1. Cranberry Crumb Tart

  2. 1 1/4 cups all-purpose flour

  3. 2 1/2 cups sugar

  4. 1 1/2 sticks (6 ounces) cold butter, cut into 1 inch cubes

  5. 1/2 teaspoon salt

  6. 6 cups fresh cranberries (about two 12-ounce bags)

  7. Preheat the oven to 375F. In a large bowl, combine the flour and 1 3/4 cups of the sugar. Cut in the butter until the mixture

  8. resembles coarse meal. Continue cutting until the mixture forms

  9. nickel sized clumps that crumble easily.

  10. In a medium bowl, combine the remaining 1/4 cup sugar with the

  11. salt. Add the cranberries and toss to coat well.

  12. Spoon the cranberries into the Prebaked Tart Shell, mounding them

  13. slightly in the center. Using your fingers, lightly squeeze pieces

  14. of the crumb topping and drop them gently over the berries (do not

  15. press the topping into the fruit).

  16. Bake until the topping is golden brown and the fruit is bubbling

  17. around the edge, about 40 minutes. Serve at room temperature.

  18. Prebaked Tart Shell

  19. 1 cup plus 2 tablespoons all-purpose flour

  20. 1 stick (4 ounces) cold butter, cut into 1/2 inch pieces

  21. 1 1/2 teaspoons sugar

  22. 1/8 teaspoon salt

  23. 1/4 cup ice water

  24. Put the flour in a medium bowl. Cut in the butter until the mixture

  25. resembles coarse meal. In a small bowl, dissolve the sugar and salt in the water. Sprinkle over the flour mixture, tossing until

  26. the dough begins to mass together.

  27. Turn the dough out onto a floured surface and form it into a ball.

  28. Wrap in plastic wrap and flatten into a 6 inch disk. Refrigerate

  29. for at least 30 minutes.

  30. On a lightly floured surface, roll out the dough into a large round,

  31. 1/8 to 1/4 inch thick. Trim to a 15 inch circle. Dust the dough

  32. lightly with the flour and fold into quarters. Place it, with the

  33. 9 1/2 or 10 inch tart pan, about 1 inch

  34. high, with a removable bottom. Open up the pastry and fit into the pan, folding down the excess to reinforce the sides. Press

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

  36. dough. Cover with plastic wrap and refrigerate for at least 1

  37. hour, or overnight.

  38. Preheat the oven to 425F. Line the pastry with foil and fill with

  39. 20 to 25 minutes, or until

  40. the pastry is almost dry. Remove the foil and weights, prick the

  41. bottom and sides all over with a fork, and continue baking for 5

  42. to 8 minutes, or until the crust is golden brown.


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