I say make a normal pie crust and make it slightly moist. Then when you
press it into the pan press smashed up nuts into it.
----- Original Message -----
From: "Marilyn" <[email protected]>
To: <[email protected]>
Cc: <[email protected]>
Sent: Tuesday, November 02, 2010 5:49 AM
Subject: [CnD] Here is the recipe I"m talking about!
PERFECT CRANBERRY TARTLETS
2 recipes Perfect Nut Crust
CRANBERRY FILLING:
2 env. unflavored gelatin
6 c. fresh or dry-frozen cranberries
2 c. sugar
1 c. red currant jelly
GARNISH:
1 c. heavy cream, whipped
Prepare the crust and using your fingers, press the dough firmly against
the bottoms and sides of 3 inch tart pans so that it is about 1/8 inch
thick. Chill
the shells for 1 hour.
Preheat the oven to 350 degrees. Put the shells on a baking sheet and bake
until slightly golden and firm, about 12 to 15 minutes. Remove the baking
sheet
from the oven and set the tart pans on a rack to cool. Then carefully
remove the shells from the pans.
To prepare the filling, stir the gelatin into 1/2 cup cold water until
dissolved. Wash and pick over the cranberries.
In a saucepan, combine the cranberries with the sugar and jelly. Gently
boil the mixture, uncovered, over moderate heat, stirring occasionally for
15 minutes.
Remove the pan from the heat. Cool the mixture slightly, and stir in the
softened gelatin.
When the mixture is cool, divide it evenly among the tart shells. Chill
the tarts and serve topped with the whipped cream. This recipe will fill
12 - 4
1/2 inch tarts. Enjoy.
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