Cranberry Crumb Tart |
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Ingredients1 1/4 cups all-purpose flour
2 1/2 cups sugar
1 1/2 sticks (6 ounces) cold butter, cut into 1 inch cubes
1/2 teaspoon salt
6 cups fresh cranberries (about two 12-ounce bags)
Prebaked Tart Shell
2 1/2 cups sugar
1 1/2 sticks (6 ounces) cold butter, cut into 1 inch cubes
1/2 teaspoon salt
6 cups fresh cranberries (about two 12-ounce bags)
Prebaked Tart Shell
ProceduresPreheat the oven to 375F. In a large bowl, combine the flour and 1 3/4
cups of the sugar. Cut in the butter until the mixture resembles coarse meal. Continue cutting until the mixture forms nickel sized clumps that crumble easily.
In a medium bowl, combine the remaining 1/4 cup sugar with the salt. Add the cranberries and toss to coat well.
Spon the cranberries into the Prebaked Tart Shell, mounding them slightly in the center. Using your fingers, lightly squeeze pieces of the crumb topping and drop them gently over the berries (do not press the topping into the fruit).
Bake until the topping is golden brown and the fruit is bubbling around
the edge, about 40 minutes. Serve at room temperature.
cups of the sugar. Cut in the butter until the mixture resembles coarse meal. Continue cutting until the mixture forms nickel sized clumps that crumble easily.
In a medium bowl, combine the remaining 1/4 cup sugar with the salt. Add the cranberries and toss to coat well.
Spon the cranberries into the Prebaked Tart Shell, mounding them slightly in the center. Using your fingers, lightly squeeze pieces of the crumb topping and drop them gently over the berries (do not press the topping into the fruit).
Bake until the topping is golden brown and the fruit is bubbling around
the edge, about 40 minutes. Serve at room temperature.
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