1 Pate sucree’ recipe 1/4 c Unsalted butter, melted and
Raw rice -ooled
3 lg Eggs 1/2 ts Salt
2/3 c Dark brown sugar, firmly pac 1 ts Vanilla
-ed 1 1/4 c Cranberries, chopped
2/3 c Corn syrup 1 c Walnuts, chopped
Roll out dough 1/8-inch thick on a floured surface. Fit it to an 11×8
rectangular or 10 or 11-inch round tart pan with a removable fluted
rim. Chill shell for 30 minutes. Line the shell with foil. Fill foil
with rice and bake in the lower third of a preheated 425f oven for 15
minutes. Remove foil and rice, and bake the shell 5-10 minutes
longer, or until it is pale golden in color. Let it cool in the pan
on a rack.
In a bowl, whisk together the eggs, brown sugar, syrup, butter, salt,
and vanilla until the mixture is smooth. Stir in the cranberries and
walnuts. Pour filling into the shell.
Bake in the middle of a preheated 350f oven for 40-45 minutes or
until it is golden. Let it cool completely in the pan on a rack.
Remove rim of pan and slide tart onto a serving plate.
a 1988
Yields
6 servings
