Directions: |
Directions:-Filling
Bring cranberries, sugar, water, and salt to b boil, simmer over medium hea, cook until cranberries have burst and started to shrivel [about 10 min]
While cranberries cook, whisk egg yokes and cornstarch in a bowl until smooth.
Transfer cranberry mixture to a food processor. Immediately add yoke mixture and process until smooth [small flecks of cranberry skin will still be visible [About 1 minute, scraping down sides as necessary] Let mixture cook in processor. Let cook until mixture reaches 120-125. [about 1 hour] While mixture cools, make crust. ]
-Crust
Preheat oven to 350 with rack adjusted to middle. Whisk flour, cornstarch, sugar and salt until well combined. Add melted butter and almond extract and stir with wooden spoon until well combined and a dough forms. Crumble 2/3 of dough into tart pan. Press dough to even thickness into bottom of the pan. Crumble remaining dough into sides of pan and press into place. Place on a rimmed baking sheet and bake until golden brown [about 20 minutes] Rotate pan about half way through baking.
Add softened butter to cooled cranberry mixture and process until fully combined [about 30 seconds] Strain mixture through a fine mesh screen. [[For topping transfer 2 Tbs of puree to medium bowl, stir in cream and remaining sugar- Cover and refrigerate. ]]
Transfer remaining puree to crust [OK if still warm] Smooth into an even layer. Let tart sit at room temperature for 4 hours.
Topping Whisk cream mixture until peaks form apply using a pastry tube or however you wish Serves 8 |
This recipe for The Queen of Tart - Cranberry Pie is from