*  Exported from  MasterCook  *
 
                           Popped Cranberry Tart
 
 Recipe By     : TOO HOT TAMALES SHOW #TH6139
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Sent Mc                          Too Hot Tamales
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Nut Crust:
    1      Cup           unsalted butter -- softened
      1/4  Cup           granulated sugar
      3/4  Cup           finely chopped pecans
    1                    egg
    1                    egg yolk
    1      Teaspoon      salt
    2 3/4  Cups          all-purpose flour
                         Pastry Cream:
      1/2  Cup           granulated sugar
      1/4  Cup           cornstarch
    4                    egg yolks
    2      Cups          milk
      1/2  Teaspoon      vanilla
                         Cranberries:
    1      Cup           granulated sugar
      2/3  Cup           currant jelly
    1                    orange -- zested
    1      Pound         cranberries
 
 Mix butter, sugar, pecans, whole egg, egg yolk, and salt with a wooden spoon
 until barely blended. Add flour and knead until a small ball forms. Wrap in
 plastic and chill about 4 hours.
 After chilling dough, preheat oven to 350 degrees F. Roll chilled dough to
 about 1/4 inch thickness or divide into 8 parts and press into 8 individual
 tart pans, 3-inch round x 1 inch deep. The crust should be thick.
 Bake empty tart shells 12 to 15 minutes, or until edges begin to brown. Set
 aside to cool. Meanwhile make pastry cream, and prepare berries.
 Mix 1/4 cup sugar and cornstarch in a bowl until smooth. Add egg yolks and
 mix until a paste is formed. Stir in 1/2 cup milk.
 Combine remaining milk and sugar in a sauce pan and bring to a boil. Pour
 hot mixture into mixture in bowl, whisking constantly. Pour back into pan.
 Cook over moderate heat, stirring constantly, until smooth and thick. Remove
 from heat and stir an additional minute. Stir in vanilla and transfer to a
 bowl. Cover with buttered parchment paper touching top and chill a minimum
 of 2 hours or as long as 2 days.
 For Cranberries: Combine sugar, jelly and orange zest in sauce pan and boil
 until thick, about 5 minutes. Fold in cranberries, and cook another 1 or 2
 minutes. Remove from heat and allow to cool, then assemble tart.
 To Assemble:
 Spread prepared nut crust with a layer of chilled pastry cream and top with
 cooled cranberries. Serve chilled.
 Yield: 8-3 inch tarts
         Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved 
 
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