Being part of the Neff family Thanksgiving means that I have to contribute in the form of pie, of course.
This is a cranberry tart and it's really simple and one of my favorite tarts to bake.
By really simple I mean, really dang simple.
Even the tart crust is easy.
The tart as a whole is not only beautiful (!) but also has the perfect balance of sweet from sugar and sour from cranberries. It's, well, tart.
So, yeah, it's the day after Thanksgiving and you can't make this now for the day of, but, you can make it now or for some sort of holiday party or something.
I had intention to put a recipe up the week before Thanksgiving, but I couldn't do it. Too much stuff happening with school and the like.
But, you have a recipe now and it's delicious and easy and wonderful.
The end.
Sweet Tart Dough
(from The Village Baker's Wife)
Ingredients:
1/2 cup butter at room temp
1/2 cup sugar
2 large eggs
1 3/4 cups of flour
Preheat oven to 350 F.
Start by mixing the butter on medium until it's smooth with a beater or by hand.
Add the sugar and beat until incorporated.
Add the eggs, one at a time, waiting until the first one is well incorporated before adding the other.
Lastly, add all the flour and mix until just incorporated. (It's important not to over mix here!)
Roll the tart dough out into two circles, cover with saran wrap and put in the fridge for about a half
hour or until the dough is cold enough to roll out and line the tart pan.
hour or until the dough is cold enough to roll out and line the tart pan.
Once it's cold enough to roll out, roll the two circles out together, gently pick up and place into the tart pan, then, using your fingers, press the dough into the tart pan.
Poke a few holes into the tart pan with a fork.
Line the tart pan with aluminum foil.
After
6 minutes take the pan out and remove the aluminum foil, then place
the tart shell back in the oven and bake for 8-12 minutes more. The
shell should be slightly browned.
Take
it out of the oven and let it sit while you finish up the filling if
you haven't already completed it.
Cranberry Crumb Tart:
Ingredients:
6
cups
12
tblsp butter (cold)
1
¼ flour
2
½ cups of sugar
½
tsp salt
Preheat
oven to 375 F
Wash
and towel dry all the cranberries. Pick out any bad ones and toss
them.
Make
the crumb topping by first cutting up the butter into 1 inch cubes.
Mix
the butter, flour and 1 ¾ cups of sugar with a mixer until the
mixture forms large clumps. Be careful not to over mix into the dough
stage! Set this aside.
Combine
the remaining ¾ cup of sugar and salt and toss with the cranberries.
Pour
the cranberries into the prebaked tart shell, mounding them in the
middle.
Spoon
the crumb topping onto the cranberries, but don't press the topping
into them.
Bake for 40 minutes or until the topping begins to brown and the fruit bubbles around the edges.
Serve and eat at room temp.
There you have it. In all of its tasty glory.
I'm now back in Santa Cruz for about 2 hours before I head off to Big Sur for some weekend adventuring.
And you, dear reader, matter to me so very much that I made sure to leave you with a tasty blogpost.
Especially since I didn't update this last week.
Ehm. Sorry.
See you peeps on the flipside!
Love,
Neffie
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