| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Desserts |
6 |
Servings |
INGREDIENTS
| 1 |
|
Pate sucree' recipe |
|
|
Raw rice |
| 3 |
lg |
Eggs |
| 2/3 |
c |
Dark brown sugar, firmly pac ed |
| 2/3 |
c |
Corn syrup |
| 1/4 |
c |
Unsalted butter, melted and ooled |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Vanilla |
| 1 1/4 |
c |
Cranberries, chopped |
| 1 |
c |
Walnuts, chopped |
INSTRUCTIONS
Roll out dough 1/8-inch thick on a floured surface. Fit it to an 11x8
rectangular or 10 or 11-inch round tart pan with a removable fluted rim.
Chill shell for 30 minutes. Line the shell with foil. Fill foil with rice
and bake in the lower third of a preheated 425f oven for 15 minutes. Remove
foil and rice, and bake the shell 5-10 minutes longer, or until it is pale
golden in color. Let it cool in the pan on a rack.
In a bowl, whisk together the eggs, brown sugar, syrup, butter, salt, and
vanilla until the mixture is smooth. Stir in the cranberries and walnuts.
Pour filling into the shell.
Bake in the middle of a preheated 350f oven for 40-45 minutes or until it
is golden. Let it cool completely in the pan on a rack. Remove rim of pan
and slide tart onto a serving plate.
a 1988 Gourmet Mag. favorite
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