Cranberry Tart Recipe
2 cups flour
pinch of salt
1/2 cup confectioners sugar
1/2 cup butter
2 tablespoons sour cream
1 tablespoon rum or water
1 lb fresh cranberries
1/2 cup chopped walnuts (optional)
1 cup granulated sugar
1 egg white
1/2 cup heavy cream
PREHEAT oven 400 degrees:
Sift flour, salt and confectioners sugar into a bowl. Add the butter till mixture resembles fine bread crumbs. Add sour cream and rum or water mix to a smooth dough. Cover and chill 30 minutes.
Meanwhile, remove stalks from cranberries, wash and drain. Put in a bowl and mix in the granulated sugar.
Roll out three-quarter of dough on a lightly floured board and use to line a 10 1/2-inch loose-bottomed pie pan. Spread the cranberry and sugar and nuts mixture evenly over dough. Roll out remaining dough, cut into thin strips and make a lattice pattern over cranberries.
Lightly beat the egg white and brush over the top of the tart. Bake for 45 minutes. Remove tart from pan and leave to cool.
Whip cream till stiff peaks form. Spoon into pastry bag fitted with star nozzle and pipe small rosettes around the edge of the tart.