Cranberry Harvest Tart
Serves: 6 to 8
- 3/4 cup unbleached white flour Add to list
- 1/2 cup whole wheat pastry flour Add to list
- 7 tablespoons butter, chilled Add to list
- 2 tablespoons honey Add to list
- 1 tablespoon ice water Add to list
Cut butter into flours until mixture resembles texture of cornmeal. Blend in honey and water.
Form resulting dough into a ball, cover in plastic wrap and refrigerate for 30 minutes. Preheat oven to 375° F degrees. Roll dough out on floured surface and fit into a 10-inch tart pan. Cover dough with aluminum foil and place pie weights on top. Bake for 10 minutes. Remove the foil and weights and bake for an additional 5 minutes or until the crust is golden. Place on a rack to cool.
For tart filling
Preheat oven to 350° degrees. Combine eggs, honey, butter, salt and orange peel. Stir in cranberries and walnuts. Pour filling into the cooled crust and bake for 30 to 35 minutes. Let the tart cool for an hour before serving. Garnish with whipped cream and a few fresh cranberries.
Source: Sound Consumer November 2003