Cranberry Tart

Hi,

I made this to take to our friends annual cranberry picking celebration and it was a success. The tart was particularly appropriate to the gathering. The goat cheese added a savory sweet taste to contrast the sweet cranberry topping. It is rather impressive looking, but surprisingly easy.

Preheat the oven to 425 degrees.

1 prepared piecrust (such as Pillsbury)

I know I didn't make the piecrust, but I thought the bought piecrust was fine. Fit the pie crust into a 11 inch tart pan with removable bottom and straight sides. You may need to roll out the dough a bit so it's large enough to fit into the pan. Cover the pie crust with aluminum foil and pie weights or uncooked beans or rice. Bake for 18 minutes. Remove foil and bake for an additional 5 minutes until the crust is lightly browned.

8 ounces goat cheese
1/2 teaspoon cinamon
6 tablespoons sugar
1 egg
2 tablespoons milk

While the tart bakes, mix together the five ingredients listed above in a medium bowl. When the crust is done, pour the cheese mixture into the crust. Spread to smooth the top. Turn oven to 375 and bake for an additional 20 minutes until set.

1 bag fresh cranberries (12 oz.)
1 cup sugar
Zest from one lemon
Juice from one lemon

While the cheese bakes. Combine the above ingredients in a sauce pan. Bring to a boil and cook for about 10 minutes, stirring. Remove from heat. Pour over the cheese mixture and spread until smooth. Cool until set.

The color of the tart is beautiful and would be a perfect ending to a simple meal of soup and sandwiches. I hope you'll enjoy this as much as I did.

Hugs,
Mameekosan