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Last updated 9:34AM ET
January 27, 2021
WFCR Local News
WFCR Local News
Cranberry Tart with Tinky
(2006-11-22)
(wfcr) - In Hawley, Massachusetts, food writer Tinky Weisblat and her mother have been busy at their home "Singing Brook Farm" preparing some special Thanksgiving treats for family and friends. WFCR reporter Charlene Scott and sound engineer Cathleen O'Keefe traveled to Weisblat's kitchen, where, gathered round a big oval table, they talked about Thanksgivings past, and helped put the finishing touches on a cranberry key lime tart.

Cranberry-Key Lime Tart

Perfect for Thanksgiving, this tart tart recipe comes from Tinky's forthcoming book for kids. It requires no chopping just a little crushing of graham crackers! If you don't have a tart pan, you may use a regular pie pan. In that case you will have to cut down on the crust (use about 3/4 as much), halve the key-lime filling, and bake for 20 minutes.

Ingredients:

for the crust:
2 cups graham-cracker crumbs
1/2 cup (1 stick) sweet butter, melted
2 tablespoons sugar

for the key-lime filling:
2 14-ounce cans sweetened condensed milk
6 egg yolks (you won't need the whites)
1 cup key lime juice (Tinky uses Nellie & Joe's, available in many supermarkets; you may find a list of merchants at www.keylimejuice.com)

for the cranberry topping:
3 tablespoons sugar plus 3/4 cup later
1 tablespoon cornstarch
1-1/2 cups cranberries
1/3 cup water

for optional garnish:
sweetened whipped cream

Directions
Preheat the oven to 350 degrees. Combine the graham-cracker crumbs, butter, and sugar for the crust in a bowl. Press them into the bottom and sides of an 11-inch tart pan.

In a large bowl, whisk together the milk, yolks, and lime juice. Pour them into the tart pan. (It will be quite full.) Bake the tart for 20 to 30 minutes, until it starts to set. If it looks or smells as though your crust is about to burn, take the tart out of the oven; it will continue to set as it cools. Let the tart cool to room temperature.

While the tart is cooling, prepare the topping: In a small bowl, stir together the 3 tablespoons of sugar and the cornstarch.

In a 2-quart saucepan, combine the cranberries, remaining sugar, and water over medium heat. Cook, stirring constantly, until the cranberries pop. Stir in the sugar/cornstarch mixture, return the pan to a boil, and boil for one minute. Allow the topping to cool to room temperature; then gently spread it over the tart.

Cover the cooled tart with a tent of foil or plastic; you want it covered, but you don't want the cover to touch the cranberry topping. Pop it into the freezer until about 1/2 hour before you want to serve it. At that point, take it out of the sides of the tart pan, and place it on a platter. Serve with whipped cream if desired.

Serves 8 to 10.




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