Cranberry Orange Tart
By Carrie Floyd, from the Culinate Kitchen collection
Introduction
Years ago, when I worked at Zefiro Restaurant in Portland, I often jotted down recipes on the back of guest checks to try at home. This one is from Michelle Dennis, one of the most talented pastry chefs I’ve known.
Ingredients
| 3½ | cups fresh cranberries, washed and picked through | |
| 1 | cup sugar | |
| 1 | Tbsp. flour | |
| ~ | Zest of 1 orange | |
| ¼ | cup fresh orange juice | |
| ~ | Pinch of salt | |
| 1 | tsp. melted butter | |
| ~ | Flaky Sweet Pastry Dough (Pâté Sucrée) |
Steps
- Preheat oven to 350 degrees. Roll out the pastry dough to ¼-inch thickness and press into tart pan.
- Mix together the cranberries, sugar, orange zest and juice, salt, and melted butter. Pour mixture into tart crust and bake for 45 to 55 minutes, until the filling is bubbly and the crust is golden brown.
This content is from the Culinate Kitchen collection.