Cranberry Tart Recipe

Ingredients

• 1⁄2 cup Truvía^® Cane Sugar Blend

• 1⁄4 cup apple juice

• 4 cups fresh cranberries (about 1 pound)

• 1⁄2 tsp ground cinnamon

• 2 Tbsp of flour

• Pinch of coarse salt

• 1⁄2 recipe Pate Brisee

• All-purpose flour, for dusting

• 1 large egg white, light beaten

Pate Brisee

• 21⁄2 cups all-purpose flour

• 1 tsp salt

• 1⁄2 tsp Truvía^® Cane Sugar Blend

• 1 cup (2 sticks) cold unsalted butter, cut into small pieces

• 1⁄4 to 1⁄2 cup ice water

Directions

PATE BRISEE (MAKES ENOUGH FOR ONE 9-INCH DOUBLE-CRUST PIE OR TWO 9-INCH SINGLE-CRUST PIES)

• 1.  

  Pulse flour, salt, and TBB in a food processor (or whisk together by hand in a bowl). Add butter, and pulse (or quickly cut in with a pastry blender or your fingertips) until mixture resembles coarse meal with some larger pieces remaining. Drizzle 1⁄4 cup water over mixture. Pulse (or mix with a fork) until mixture just begins to hold together. If dough is too dry, add 1⁄4 cup more water, 1 tablespoon at a time, and pulse (or mix with a fork).

• 2.  

  Divide dough in half onto two pieces of plastic wrap. Gather into two balls, wrap loosely in plastic, and press each into a disk using a rolling pin. Refrigerate until firm, well wrapped in plastic, 1 hour or up to 1 day. (Dough can be frozen up to 3 months; thaw in refrigerator before using.)

CRANBERRY TART

• 3.  

  Bring 1⁄2 cup water, 1⁄4 cup apple juice and cranberries to boil in a medium saucepan over high heat. Cook, stirring, until cranberries begin to pop and soften, about 3 minutes. Reduce heat to low and add Truvía® Cane Sugar Blend, cinnamon and salt. Simmer mixture for 5 minutes and then add the flour to thicken; set aside.

• 4.  

  Bring pate brisee to room temperature. On a light floured surface, roll out dough to 1⁄8-inch thick. Transfer to a 9-inch round tart pan with a removable bottom. Trim edges, leaving 1⁄2-inch overhang. Tuck edges of dough under to create a double thickness, and press firmly against sides of pan. Press bottom of dough firmly into tart pan. Chill in freezer 20 minutes.

• 5.  

  Preheat to 400° F. Line tart shell with parchment, and fill with pie weights or dried beans. Bake until golden brown, about 25 minutes. Remove pie weights and parchment and return to oven until crust is dry, about 10 minutes more.

• 6.  

  Reduce oven temperature to 350° F. Brush tart shell with egg white. Fill with cranberry mixture. Bake until cranberries are only slightly runny, about 30-35 minutes (if pastry edges brown too quickly, cover with a band of foil). Let tart cool on a wire rack prior to serving.