Cranberry Tart

 Cranberry Tart

Time- 3 hours total  Makes  one 9 inch tart

Ingredients

TART SHELL-

1 stick unsalted butter, soft
1/3 cup sugar

1 egg yolk, large

1/4 tsp vanilla

1/4 tsp salt 

1 1/4 cup flour 

FILLING AND TOPPING

1 cup white sugar

1/4 cup water

2 cups cranberries

2 large eggs

1/2 cup brown sugar

1 1/2 tsp flour

1/4 cup plus 2 tbs sour cream

rum extract

icing sugar for dusting

whipped cream to go with it

Tart Shell
1. beat butter with sugar until fluffy.
2. Add egg yolk, vanilla and salt
3. Gradually add the flour until it forms a ball
4. Pat the dough into a disk. Refrigerate for at least an hour
5. Roll out between parchment paper- 12in diameter
6. Put in a 9 inch pan
7. prick the bottom.  Cool 
8. Preheat oven 350 deg.
9. Bake for 30 min

Filling
Step 4    meanwhile, make the filling
In a medium saucepan, combine the granulated sugar with the water and cook over moderately high heat, stirring, until the sugar dissolves. Add the cranberries, cover and cook over moderate heat for 3 minutes, stirring once or twice. Remove the pan from the heat and let the cranberries cool to room temperature. Drain the cranberries well; reserve the cranberry syrup.
Step
Step 5    meanwhile, make the filling
In a medium bowl, beat the eggs with the brown sugar and flour. Whisk in the sour cream and the rum extract. Spread the cranberries in the tart shell. Drizzle 1 tablespoon of the reserved cranberry syrup over the cranberries, then pour in the almond custard.
Step 6    meanwhile, make the filling
Bake the tart in the lower third of the oven until a skewer inserted in the center comes out clean, 16 to 18 minutes. Transfer the tart in the pan to a rack to cool completely, at least 2 hours. Dust the tart with confectioners’ sugar. Cut the tart into wedges and serve with whipped cream.


Adapted from https://www.foodandwine.com/recipes/brown-sugar-cranberry-tart