Cranberry tart – a detailed recipe for cooking. Share with друзьями: 
The photodishes: Kon Pulos Time: 2 hours. Difficulty: easy Servings: 8 – 10 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 350 gr cranberries, thaw if the berries are frozen
- 2 ready-made round shortcakes for shortcrust pastry pie (total 400 gr.)
- 2 tbsp. l wheat flour, plus more for rolling
- 3 large eggs
- 1 tbsp. Sahara
- 1/2 tsp finely grated lemon peel
- 2/3 Art. fat cream
- Powdered sugar, for sprinkling
Recipes with similar ingredients: shortbread dough, eggs, cream, lemon zest, icing sugar, cranberries
Recipe preparation:
- Put 1 layer of shortcrust pastry on lightly floured surface. Beat 1 egg lightly and apply a little on the dough, then place the second layer of dough right on top. Roll double a layer of dough in a circle with a diameter of 30 cm. Lay in a round shape 23 cm in diameter. Tuck the overhanging dough for yourself and make fluted edge with fingers or fork. Lubricate the edge with plenty beaten eggs. Cool base to harden, about 30 minutes.
- Preheat the oven to 180 ° C. Cover the dough with foil, then fill with pie loads or dried beans. Bake until slightly golden around the edge, about 15 minutes. Remove foil with weight and continue baking until the bottom of the base dries up, about 5 minutes more. Place on a wire rack and fully cool.
- Meanwhile, make the filling: large in a large bowl chop cranberries and combine with 3/4 tbsp. granulated sugar and lemon zest. Put in a chilled base. In a bowl, mix the remaining 2 eggs, heavy cream, flour and the remaining 1/4 tbsp. granulated sugar; pour on cranberries.
- Bake the pie until the filling is set and lightly rise from 50 minutes to 1 hour. Place on a wire rack and cool completely. Sprinkle cranberry tart with powdered sugar.
