Cranberry Tarts in Puff Paste - edible Southeastern Massachusetts
You may choose to make both the filling and pastry ahead and store in the fridge up to two days before forming and baking the tart, if convenient. Filling 3 […]
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Cooking tools:
- Food processor
- Mezzaluna
- Rolling pin
- Pie dish
- Oven
- Stove
- Saucepan
- Wooden bowl
- Fork
- Chef's knife
- Plastic wrap
- Refrigerator
- Grater
- Measuring cup
- Measuring spoon
Ingredients
- 3 cups fresh local cranberries
- 2 cups sugar
- ½ cup water
- 10 ounces unbleached white flour
- ¼ teaspoon salt
- 8 ounces cold butter, cut in bits (or half lard)
- ½ cup ice water, approximately
- a nutmeg, optional
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