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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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From Hallmark Magazine, Vol. 3, Issue 2. Recipe can also be found at /recipe/Cranberry-Ginger_Tart. Ingredients:
6 ounces gingersnap cookies |
2 tablespoons sugar |
4 tablespoons butter, at room temperature |
1 (12 ounce) bag fresh cranberries or 1 (12 ounce) bag frozen cranberries, unthawed |
1 1/2 cups sugar |
1/3 cup crystallized ginger, finely chopped |
2 tablespoons water |
1 teaspoon grated orange peel |
sweetened whipped cream (optional) |
Directions:
1. Make the crust: Preheat the oven to 350°F In a food processor, pulse the gingersnaps and sugar until finely ground. Add the butter and pulse until combined. Press into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Place on a rimmed baking sheet and bake for 12 minutes to set the crust. Cool in the pan on a wire rack.
2. Make the filling: In a medium saucepan, combine the cranberries, sugar, ginger, water and orange zest. Cook over medium heat, stirring occasionally, until all the berries have popped and the filling is thick, about 15 minutes. Let cool to room temperature.
3. Pour the filling into the crust and let stand at least 2 hours before slicing. Serve with a dollop of sweetened whipped cream if desired.
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