INGREDIENTS

INSTRUCTIONS

Preheat the oven to 450 degrees. To make the dough, combine flour,
butter, sugar and salt in a food processor and pulse until the
mixture resembles a coarse meal. With the machine running, slowly add
ice water just until dough forms. Cover and chill for 30 minutes. On
a lightly floured surface, roll out dough into an 11-inch round.
Transfer the dough to a baking sheet. In a bowl combine cranberries,
walnuts, sugar and dark brown sugar and toss together. Place
cranberry mixture in the tart shell, leaving a 1 1/2-inch border
around the outside edge. Raise the borders of dough to enclose the
sides of the tart, draping it over the fruit. Gently press the edge
of the folded dough onto the baking sheet, being careful not to mash
the fruit. Pinch the pleats that form from the draping. Bake the tart
for 15 to 18 minutes or until the crust is golden brown and the
berries are juicy. Cool the crostata on a rack for 10 minutes and
dust with confectioner's sugar. This recipe yields ?? servings.
Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK -
(Show # TS-1G34 broadcast 11-26-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
03-27-1998
Recipe by: David Rosengarten
Converted by MM_Buster v2.0l.

A Message from our Provider:

“God: He holds the future…”