CRANBERRY TART WITH NUT CRUST
Steps:
- In medium sauce pan, combine sugar & golden syrup over medium heat. Stir until sugar dissolves and mixture is bubbling. Add cranberries and lemon zest and turn several times to coat evenly with sugar mixture. Remove pan from heat and set aside to cool to room temp. Prepare dough: Combine dry ingredients in food processor bowl and pulse to combine. Drop in butter pieces and pulse several times until consistency of oatmeal. Continue preparing dough by adding water one tablespoon at a time until dough just barely comes together in a ball. Turn dough out onto counter and gather up and shape into a disk. Wrap tightly in plastic wrap. Chill in refrigerator for at least 30 minutes. Unwrap dough and place on lightly floured surface. Roll out to a rough 9-inch circle. Carefully transfer to 10-inch tart pan with removable bottom. Press dough into pan and then form a lip around the edge by turning pan while gently pinching the lip between your left thumb on outside and right thumb and forefinger on inside. Chill prepared pan for 10-15 minutes. Preheat the oven to 375°F. When ready to bake, remove prepared pan from refrigerator and prick bottom a few times with tines of a fork. Line bottom of tart shell with pie weights or a layer of parchment paper and uncooked beans. Bake for 10 minutes or until crust begins to show some drying & browning. Remove tart shell from oven and pour cool cranberry mixture into shell, spreading it out from the middle so as not to drip on the lip of the crust. Drizzle any remaining sugar mixture from pan throughout shell, again avoiding lip of the tart. Bake for another 30 minutes, or until crust deepens in color and filling is bubbling. Cool on wire rack. Carefully remove outer ring, and serve while still warm, or at room temperature. Top with a scoop of ice cream, or a dollop of cream.
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Irfan Pahore
[email protected]I've made this tart several times now and it's always a hit. The crust is so easy to make and the filling is always delicious. I've used both fresh and frozen cranberries and both work well. This is a great recipe for a special occasion or just a wee
Mum's Doll
[email protected]This tart was easy to make and turned out beautifully. The crust was flaky and the filling was tart and sweet. I used fresh cranberries and they gave the tart a beautiful color. I will definitely be making this again.
London shop
[email protected]I made this tart for a potluck and it was a huge hit! Everyone loved it. The crust was perfect and the filling was delicious. I will definitely be making this again.
Joyce Conner
[email protected]This tart was delicious! The crust was crispy and the filling was tart and sweet. I used a mix of cranberries and raspberries, and the flavors were amazing together. I will definitely be making this again.
Mdjewel diveir Mdjewel diveir
[email protected]I've made this tart several times now and it's always a hit. The crust is so easy to make and the filling is always delicious. I've used both fresh and frozen cranberries and both work well. This is a great recipe for a special occasion or just a wee
TinkyWinky
[email protected]This tart was easy to make and turned out beautifully. The crust was flaky and the filling was tart and sweet. I used fresh cranberries and they gave the tart a beautiful color. I will definitely be making this again.
Annette Doughty
[email protected]I made this tart for a potluck and it was a huge hit! Everyone loved it. The crust was perfect and the filling was delicious. I will definitely be making this again.
Yasir Nawaz Muhammad Yasir Nawaz
[email protected]This tart was delicious! The crust was crispy and the filling was tart and sweet. I used a mix of cranberries and raspberries, and the flavors were amazing together. I will definitely be making this again.
Diane Lubbe
[email protected]I've made this tart several times now and it's always a hit. The crust is so easy to make and the filling is always delicious. I've used both fresh and frozen cranberries and both work well. This is a great recipe for a special occasion or just a wee
V Fe
[email protected]This tart was easy to make and turned out beautifully. The crust was flaky and the filling was tart and sweet. I used fresh cranberries and they gave the tart a beautiful color. I will definitely be making this again.
Lynn DeAnda
[email protected]I made this tart for a potluck and it was a huge hit! Everyone loved it. The crust was perfect and the filling was delicious. I will definitely be making this again.
Laxmi Xettri
[email protected]This tart was delicious! The crust was crispy and the filling was tart and sweet. I used a mix of cranberries and raspberries, and the flavors were amazing together. I will definitely be making this again.
Keaja Williams
[email protected]I've made this tart several times now and it always turns out great. The crust is so easy to make and the filling is always delicious. I've used both fresh and frozen cranberries and both work well. This is a great recipe for a special occasion or ju
Jannatul Fardaos
[email protected]This tart was a huge hit at my holiday party! The crust was perfectly crispy and the filling was tart and sweet. I used a mix of cranberries and raspberries, and the flavors were amazing together. I will definitely be making this again next year.