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Cranberry Raisin Tart

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Cranberries Holiday Pies


  • 3/4 c Firmly packed light brown sugar
  • 1 tb Cornstarch
  • 1 ts Freshly grated orange zest
  • 1/4 c Fresh orange juice
  • 2 c Cranberries; picked over
  • 1 c Golden raisins; soaked*
  • 1/4 ts Salt
  • 1 1/4 c All purpose flour
  • 3 tb Sugar
  • 1/4 ts Baking powder
  • 1/8 ts Salt
  • 6 tb Butter; cut into bits
  • 1 lg Egg
  • 1 tb Water
  • Egg wash**


Make the filling:
1. In a saucepan stir together the brown sugar, the cornstarch, the zest and the juice and add the cranberries, the raisins, and the salt. 2. Bring the mixture to a boil, stirring, and simmer it for 5 minutes or until berries have just burst.
3. Transfer the filling to a bowl and chill it covered for 2 hours or until it is cold.
Make the dough:
1. In a bowl stir together the flour, the sugar, the baking powder and the salt; add the butter and blend the mixture until it resemebles meal. 2. In a small bowl whisk together the egg and the water and add the mixture to the flour mixture, stirring with a fork until the mixture forms a dough.
3. Dust the dough with flour and chill it, wrapped in was paper, for 1 hour.
4. Preheat the oven to 425 degrees. Roll out the dough into a 12 inch round on a lightly floured surface and transfer to a baking sheet. 5. Spoon the filling onto the center of the dough, spreading it into an 8 inch circle, and fold the edges of the dough over it, leaving the center of the filling uncovered. Brush the dough with the egg wash and bake the tart in the middle of the oven, covering the exposed filling loosely with foil after 10 minutes, for 15-20 minutes or until the pastry is golden.
6. Let the tart cool completely on the baking sheet on a rack.
Notes: * soak raisins in hot water for 5 minutes and drain ** egg wash is made by beating 1 egg with 1 Tablespoon water
The filling can be made 2 days in advance and kept covered and chilled. Posted to recipelu-digest Volume 01 Number 316 by RecipeLu <> on Nov 27, 1997