On 11/3/10, Gerry Leary <[email protected]> wrote:
> 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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>
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