![]() ![]() ![]() ![]() In a medium saucepan, simmer the cranberries on medium heat with 1/4 cup of water until cranberries have burst, about 10-15 minutes. Add a tablespoon of milk/water to help it stick together better. * tips: if at any point it becomes difficult to press the dough into the pan without it sticking to your hands, simply pop it into the fridge for a few minutes to firm the butter up a little.ĭough seems a little dry? The flour may have been over-measured, or humidity levels could be the culprit. Poke the bottom with a sharp knife to create a few vent holes.īake for 17-20 minutes, or until golden brown. Once you have completed the outside edge, make sure the remaining crumbs are distributed across the bottom evenly and press down firmly. Make sure that the bottom corner really gets pressed down well, as you don’t want a really thick edge there. I use my fingers or a cup on the inside edge, and press down on the top with the thumb of my opposite hand. Start with the edge, and firmly press the crumbs together to form about 1/2 inch thick edge (no thicker or it’ll be tough to cut through with a fork). Dump the crumb-like mixture into the 9-inch tart pan. In a medium bowl, mix together the softened butter, flour, powdered sugar, vanilla, and salt until completely combined. If making in a pie dish, or a larger pan, you may need to increase the crust recipe. Please note: I used a 9-inch tart pan with a removable bottom for this recipe. 2/3 cup (151 g) unsalted butter, softenedģ cups (equal to one standard package - 340 grams) fresh (or frozen) cranberries ![]()
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