Anna Jaap - Long Night of Pie Dreaming
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 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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  Jan Pashley - Cranberry Tile
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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