Here’s a fairly simple cranberry dessert for you to enjoy this fall.
2 C. fresh or frozen cranberries
2/3 C. granulated sugar
1/2 C. fresh orange juice
1/2 C. orange marmalade
2 C. all-purpose flour
1/2 C. granulated sugar
1/4 t. salt
2/3 C. cold butter, cubed
1 t. vanilla
1 egg yolk
1 t. water
Filling: Stir together cranberries, sugar and orange juice in a medium saucepan. Bring to a boil over high heat, then reduce heat to medium and cook for about 6 minutes, stirring often, until thick and jam-like. Stir in marmalade, then remove saucepan from heat and let cool completely.
Pastry: Stir together flour, sugar and salt in a large bowl, and then cut in butter with a pastry blender or fork, until the mixture resembles fine crumbs. Beat together whole egg and vanilla in a small bowl, then stir into the dry ingredients. Gather dough into a ball, then, on a lightly floured surface, knead gently three or four times until smooth. Form dough into two discs, one slightly larger than the other. Wrap each in plastic wrap and refrigerate for 1 hour.
Preheat oven to 350. On a lightly floured surface, roll out the larger disc of pastry to a 12-inch circle, then fit dough into a buttered 10-inch tart pan with removable bottom. Trim edges of pastry, leaving a 1/2 -inch overhang. Fold overhang into pan and press into pastry sides to reinforce sides of tart. Prick dough in several places with a fork. Spoon cranberry filling into tart shell.
Roll our remaining pastry to a 10-inch circle, then cut crosswise into twelve 3/4-inch strips. Arrange strips at right angles to each other to form a lattice on top of tart. Trim edges, then press ends of strips against sides of tart to seal them and prevent shrinkage.
Whisk together egg yolk and water in a small bowl, then brush mixture evenly over pastry strips and edges of tart. Bake 40 to 45 minutes in preheated oven, until pastry is golden. Let tart cool in pan on wire rack for 15 minutes, then remove rim of pan and let tart cool completely on wire rack.
Just before serving, sift powdered sugar over top of tart.
Makes 8 servings.