Cranberry Tart
- 1 quart cranberries, picked & washed
- 1 pint water
- 1 1/4 lb white sugar
- Puff paste crust
Put the cranberries over the fire in a preserving kettle with water. When they begin to break, mash them with a potato masher. Add sugar and simmer for about 10-15 minutes, stirring frequently. When done, pour out the cranberries to cool.
Roll the puff paste crust 1/3 inch thick. Cover the pie dish with the crust, trim them around and notch the edges. Prick the bottom part only with a fork. Bake in a quick oven at 400°F.
Fill with the cranberries just before serving.
** Any other stewed fruit or sweetmeat may also be used in place of the cranberries.
Roll the puff paste crust 1/3 inch thick. Cover the pie dish with the crust, trim them around and notch the edges. Prick the bottom part only with a fork. Bake in a quick oven at 400°F.
Fill with the cranberries just before serving.
** Any other stewed fruit or sweetmeat may also be used in place of the cranberries.
Submitted by Apr 11, 2010
1 min 0 min 1 min