Recipe Directions
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Ingredients
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Filling
3/4 cup firmly packed light brown sugar
1 tbsp cornstarch
1 tsp freshly grated orange zest
1/4 cup fresh orange juice
2 cups cranberries, picked over
1 cup golden raisins, soaked in hot water 5 minutes and drained
1/4 tsp salt. Dough
1-1/2 cups all-purpose flour
3 tbsp granulated sugar
1/4 tsp baking powder
1/8 tsp salt
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Directions
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In a saucepan combine the filling ingredients. Bring mixture to a boil, stirring, and simmer, stirring, five minutes, or until berries just burst. Transfer filling to a bowl and cool. Chill filling, covered, at least two hours, or until cold, and up to two days if the tart is to be prepared for immediate use. Filling can also be frozen at this time for future use. In a large bowl, stir together flour, granulated sugar, baking powder, and salt.
6 tbsp cold unsalted butter, cut into bits
Add butter and blend until mixture resembles meal.
1 large egg beaten with 1tbsp water
Add egg mixture, stirring with a fork until mixture just forms a dough. Form dough into a disk and dust with flour. Chill dough, wrapped in wax paper for at least one hour if to it is to be used the same day. Dough may also be wrapped more securely and frozen for later use.
Preheat oven to 425°.
Roll out dough into a twelve-inch round on a lightly floured surface and transfer to a sprayed baking sheet. Spoon filling onto center of dough, spreading it into an eight-inch circle, and fold edges of dough over it, leaving center of filling uncovered. Make egg wash by beating 1 egg with 1 tbsp water. Brush dough with egg wash and bake in middle of oven for 15 to minutes, covering exposed filling loosely with foil after ten minutes, or until pastry is golden. Cool tart on baking sheet on a rack.
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Yield
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1 tart
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