Martha's (and Ro's) Cranberry Nut Tart
By popular demand...the cranberry tart recipe that I've been raving about on a couple of lists and right here on Jungle Red. It's from Martha Stewart's Entertaining - a terrific book, btw, with lots of her best recipes. People will think you're a domestic goddess and it's not even that hard to make.
Perfect Nut Crust
10 oz. finely chopped walnuts or almonds
1/2 lb. unsalted butter, softened
1/3 cup sugar3 cups flour
1 egg, beaten
1 tsp. vanilla or almond extract
Preheat oven to 350 degrees
Mix together all the ingredients until well-blended, using an electric mixer or wooden spoon. This will make crusts for two tarts. (You can freeze the other.)
Divide in half. Press one half into 9 inch tart pan with removable bottom (or springform.)
Chill for 30 minutes before baking for 15-20 minutes, or until golden brown.
Cranberry filling (for one tart)
1 envelope softened gelatin
3 cups fresh cranberries
1 cup sugar
1/2 cup red currant jelly
Soften gelatin in 1/4 cup cold water.
In a saucepan, combine the cranberries, sugar and jelly. Cook for 10 minutes over low heat. (Don't overcook or the cranberries will get mushy. Better to slightly undercook than overcook otherwise you'll have cranberry sauce.) Cool slightly and stir in the gelatin. Cool thoroughly; pour into crust. (I keep a few toothpicks handy to help arrange the cranberries. It looks best if you push any squished cranberries to the bottom or the middle and keep the most perfect ones around the edges.) Chill. Eat.
This tart is great for dessert but is pretty darn good for breakfast, too. Assuming there's any left.
Enjoy and Happy Thanksgiving!
PS And come back soon (as in very soon) for a major announcement of regal proportions from the women of Jungle Red!!