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Pastry:
2 cups all-purpose flour 250 mL
1/4 tsp salt 1 mL
1/3 cup shortening 75 mL
1/3 cup butter 75 mL
6-7 tbsp cold water 90-100 mL
Filling:
1/3 cup water 75 mL
2 tbsp orange juice 30 mL
2-1/2 cups cranberries 600 mL
1 cup granulated sugar 250 mL
2 tbsp all-purpose flour 30 mL
1 tbsp butter, cut up 15 mL
Pastry:
Preheat oven to 375°F/190°C.
In a large bowl stir together the 2 cups/250 mL flour and the salt. Using a pastry blender, cut in shortening and butter until pieces are the size of small peas. Add the cold water gradually, 1 tbsp at a time, until all the dough is moistened.
Form dough into a ball. Roll dough to a 12-in circle. Place in a 10-in tart pan with removable bottom. Trim edges.
Filling:
In a large saucepan, combine the 1/3-cup/75-mL water, the juice, and cranberries. Bring to boiling. Cook, stirring frequently, for 2 to 3 minutes or until berries "pop". In a small bowl stir together granulated sugar and the 2 tbsp flour. Add to hot cranberry mixture. Cook and stir until thickened and bubbly. Stir in butter until melted.
Spoon the filling into the tart. Place tart on a preheated baking sheet
Bake for 35 to 40 minutes, until the filling is bubbly and the pastry is golden. Remove from the oven and leave to cool on a wire rack. Remove tart from pan.
Chef's Note
Prepare this red-fruit tart for Thanksgiving.
2 cups all-purpose flour 250 mL
1/4 tsp salt 1 mL
1/3 cup shortening 75 mL
1/3 cup butter 75 mL
6-7 tbsp cold water 90-100 mL
Filling:
1/3 cup water 75 mL
2 tbsp orange juice 30 mL
2-1/2 cups cranberries 600 mL
1 cup granulated sugar 250 mL
2 tbsp all-purpose flour 30 mL
1 tbsp butter, cut up 15 mL
Pastry:
Preheat oven to 375°F/190°C.
In a large bowl stir together the 2 cups/250 mL flour and the salt. Using a pastry blender, cut in shortening and butter until pieces are the size of small peas. Add the cold water gradually, 1 tbsp at a time, until all the dough is moistened.
Form dough into a ball. Roll dough to a 12-in circle. Place in a 10-in tart pan with removable bottom. Trim edges.
Filling:
In a large saucepan, combine the 1/3-cup/75-mL water, the juice, and cranberries. Bring to boiling. Cook, stirring frequently, for 2 to 3 minutes or until berries "pop". In a small bowl stir together granulated sugar and the 2 tbsp flour. Add to hot cranberry mixture. Cook and stir until thickened and bubbly. Stir in butter until melted.
Spoon the filling into the tart. Place tart on a preheated baking sheet
Bake for 35 to 40 minutes, until the filling is bubbly and the pastry is golden. Remove from the oven and leave to cool on a wire rack. Remove tart from pan.
Chef's Note
Prepare this red-fruit tart for Thanksgiving.
