Long Night of Pie Dreaming
Anna Jaap
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La Belle Cuisine - More Pie Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

Cranberry Tart Carter

"A man can always accept a piece of pie.
On the farm, pie is the great common denominator."
- Rachel Peden, Speak to the Earth 

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Friday, November 10, 2006

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Cranberry Tile
Jan Pashley
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"They sailed to the Western Sea, they did,
To a land all covered with trees,
And they bought an Owl, and a useful Cart,
And a pound of rice, and a Cranberry Tart,
And a hive of silvery bees."
- Edward Lear, "The Jumblies", 1846

Cranberry Tart Carter
Gourmet Archives

1 cup unsalted butter, softened
2 1/4 cups plus 2 tablespoons sugar
2 1/2 cups flour
1 pound cream cheese, softened
1/4 cup fresh lemon juice
1/4 cup milk
1 pound cranberries, picked over, rinsed
1/4 cup fresh orange juice
1/4 cup light corn syrup

In bowl with electric mixer cream together butter and 3/4 cup pus 2 tablespoons sugar until mixture is light and fluffy.  Stir in flour until dough is combined well. Press dough into an 11-inch tart pan with removable fluted rim, pressing it up the side of the pan, and prick the shell lightly with a fork.  Bake 25 to 30 minutes at 350° F. or until it is golden and let it cool in pan
on rack.
In bowl with electric mixer cream together cream cheese, lemon juice, milk and remaining 1/2 cup sugar until mixture is smooth.  Spoon filling into shell and bake 20 minutes at 350° F.  Let tart cool in pan on rack.
In large saucepan combine cranberries, orange juice, corn syrup and remaining 1 cup sugar.  Bring mixture to a boil over moderately high heat, stirring.  Simmer 8 to 10 minutes or until thickened and reduced to about 2 1/4 cups.  Let it cool completely.  Top filling with cranberry mixture, spreading it evenly.
 

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