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WILMINGTON, NC (WWAY) — It’s a dessert that could be perfect for Christmas dinner, especially if you’re tired of the same old frozen pies.

Alicia Ross has a recipe for a cranberry tart that’s sure to become a holiday tradition in your family for years to come in tonight’s Kitchen Scoop.

Rustic Cranberry Tart

Start to finish: 5 minutes prep, 30 minutes bake

Serves 4

1 (9-inch) unbaked pie crust dough
1/2 cup sugar
1 ½ teaspoons all-purpose flour
1 teaspoon vanilla extract
1 ½ cups fresh cranberries
1 egg white
1 tablespoon water

1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Place the dough circle on the parchment paper.
2. In a medium bowl combine the sugar, flour, extract and cranberries and stir well. Pile the cranberries in the center of the circle leaving about a two-inch margin around the edge. Fold the dough up and over the cranberries, but leaving the center open.
3. If desired, combine the egg white and water and brush along the edges of the folded crust. Bake for 30 minutes, until center is bubbling and crust is golden brown. Cool for 5 minutes then slice and serve.

Approximate Values Per Serving: 151 calories, 2 g fat (0 g saturated), 1 mg cholesterol, 0 g protein, 33 g carbohydrates, 2 g dietary fiber, 50 mg sodium
(C) Kitchen Scoop


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