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Cranberry-Raspberry Tart Pastiche
Preparation info
Makes one 10- or 11 inch tart; serves about
10
Difficulty
Medium
Appears in
Classic Home Desserts
By Richard Sax
Published 1994
A glistening jewel box of a tart, with pureed raspberries and whole cranberries combined over a pure cream custard that just holds its shape.
The secret to this tart: Baking the custard at a low temperature results in a luscious consistency.
Ingredients
Pastiche Tart Dough
2 tablespoons 2 teaspoons ½ teaspoon
Method
- PASTICHE TART DOUGH: In a small bowl, stir together the water and the salt until the salt dissolves. Place in the refrigerator until cold. In a food processor or bowl, combine the flour and sugar. Add the butter and pulse or cut in until the mixture is crumbly. Turn off the machine. Stir the beaten egg into the cold water mixture; add it, pulsing or stirring with