Wednesday, December 26, 2012

Cranberry Tart

Cranberry Tart

1 prebaked tart shell (10 1/2 inches)
3/4 cup cranberries
3/4 cup raspberries
1/2 cup brown sugar
1/8 - 1/4 cup raw sugar for garnish
3 tbsp Raspberry Balsamic

If you have a prebaked tart shell, good. If not graham cracker crusts are good for this, or the Vanilla Pie Crust from Thanksgiving's Pumpkin Pie would be perfect here.

Press your crust into the pan and bake at 350 for no more than 10 minutes. Crust should be starting to brown.

Heat a pan to medium high. Use a non-stick or give the pan a light wipe with olive oil. For flavor, I'd prefer Vanilla, Meyer Lemon or Blood Orange. Add in the cranberries, raspberries, brown sugar and balsamic. Cook, stirring well, for around 5-7 minutes. Pour immediately into your prebaked shell and sprinkle with the raw sugar.

Finish this off in the oven. 5 - 10 minutes should be fine. Just watch the crust for burning. It only took 6 minutes for the raw sugar to caramelize in my oven.

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