Cranberry Tart

Submitted by: Linda	Country: U.S.A.
Category: Home/Pies & Pastries
Quantity: 8 servings	Preparation time: 0:20 hr. Cooking time: 0:35 hr.

Ingredients

Pastry:
2 cups	all-purpose flour	250 mL
1/4 tsp	salt	1 mL
1/3 cup	shortening	75 mL
1/3 cup	butter	75 mL
6-7 tbsp	cold water	90-100 mL
Filling:
1/3 cup	water	75 mL
2 tbsp	orange juice	30 mL
2-1/2 cups	cranberries	600 mL
1 cup	granulated sugar	250 mL
2 tbsp	all-purpose flour	30 mL
1 tbsp	butter, cut up	15 mL

Directions

Pastry:

Preheat oven to 375°F/190°C.

In a large bowl stir together the 2 cups/250 mL flour and the salt. Using a pastry blender, cut in shortening and butter until pieces are the size of small peas. Add the cold water gradually, 1 tbsp at a time, until all the dough is moistened.

Form dough into a ball. Roll dough to a 12-in circle. Place in a 10-in tart pan with removable bottom. Trim edges.

Filling:

In a large saucepan, combine the 1/3-cup/75-mL water, the juice, and cranberries. Bring to boiling. Cook, stirring frequently, for 2 to 3 minutes or until berries "pop". In a small bowl stir together granulated sugar and the 2 tbsp flour. Add to hot cranberry mixture. Cook and stir until thickened and bubbly. Stir in butter until melted.

Spoon the filling into the tart. Place tart on a preheated baking sheet

Bake for 35 to 40 minutes, until the filling is bubbly and the pastry is golden. Remove from the oven and leave to cool on a wire rack. Remove tart from pan.

Chef's Note

Prepare this red-fruit tart for Thanksgiving.