CRANBERRY TART
This is a tart not just in shape but also in flavor, because the berries remain whole, bound in a lightly candied filling. It would provide a brightly refreshing finale to a holiday meal.
Provided by Florence Fabricant
Categories pies and tarts
Time 3h
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- Place 1 1/4 cups flour, polenta, 1 cup sugar, 1 teaspoon salt and lemon zest in a food processor and process to blend. Add butter and pulse until mixture resembles coarse sand. In a small bowl, beat whole egg with oil and 1 teaspoon vanilla. Uncover processor, pour in liquid ingredients and pulse until a ball of dough forms. This may take 20 or more quick pulses. If necessary, sprinkle in a little water if mixture does not come together. Form dough into a disk and wrap in plastic. Chill at least 1 hour.
- In a 3-quart saucepan, melt remaining sugar over low heat. Stir in syrup and bring to a boil. Add cranberries and cook, stirring, about 2 minutes, until they begin to release juice. Remove to a bowl and allow to cool about 20 minutes.
- Preheat oven to 350 degrees. Roll out dough to an 12-inch circle and fit into a 10-inch loose-bottom tart pan. If dough tears, it can easily be pressed together.
- In a bowl, whisk together cream and 2 tablespoons flour. Whisk in three egg yolks, remaining vanilla and a pinch of salt. Pour over cranberries and fold together. Pour into tart shell, place pan on a baking sheet and bake about 40 minutes, until filling bubbles but is not yet firm, and pastry browns. Cool in pan before removing sides; if desired, dust with confectioners' sugar.
Nutrition Facts : @context http, Calories 387, UnsaturatedFat 6 grams, Carbohydrate 61 grams, Fat 15 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 266 milligrams, Sugar 42 grams, TransFat 0 grams
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