Cranberry Crumb Tart

From: (Stephanie da Silva)

Date: Thu, 19 Aug 1993 01:17:23 GMT

From The Best of Food & Wine

Cranberry Crumb Tart

1 1/4 cups all-purpose flour
2 1/2 cups sugar
1 1/2 sticks (6 ounces) cold butter, cut into 1 inch cubes
1/2 teaspoon salt
6 cups fresh cranberries (about two 12-ounce bags)
Prebaked Tart Shell

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

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

Spon the cranberries into the Prebaked Tart Shell, mounding them slightly
in the center.  Using your fingers, lightly squeeze pieces of the crumb
topping and drop them gently over the berries (do not press the topping
into the fruit).

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

Prebaked Tart Shell

1 cup plus 2 tablespoons all-purpose flour
1 stick (4 ounces) cold butter, cut into 1/2 inch pieces
1 1/2 teaspoons sugar
1/8 teaspoon salt
1/4 cup ice water

Put the flour in a medium bowl.  Cut in the butter until the mixture 
resembles coarse meal.  In a small bowl, dissolve the sugar and salt 
in the water.  Sprinkle over the flour mixture, tossing until the 
dough begins to mass together.

Turn the dough out onto a floured surface and form it into a ball.  
Wrap in plastic wrap and flatten into a 6 inch disk.  Refrigerate for 
at least 30 minutes.

On a lightly floured surface, roll out the dough into a large round, 
1/8 to 1/4 inch thick.  Trim to a 15 inch circle.  Dust the dough lightly 
with the flour and fold into quarters.  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.  Open up the pastry and fit into the pan, folding down the excess 
to reinforce the sides.  Press the pastry against the fluted sides of the
pan; trim off any excess dough.  Cover with plastic wrap and refrigerate
for at least 1 hour, or overnight.

Preheat the oven to 425F.  Line the pastry with foil and fill with pie
weights or dried beans.  Bake for 20 to 25 minutes, or until the pastry
is almost dry.  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.


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