I used halved strawberries instead and found it to be too sweet. The fault I found was my own - I made this in late winter and couldn't find cranberries. Of course, those who ate it gave great reviews, but that didn't help with those who didn't give it a try. The tart was tart and sweet and very festive for the holidays, but based on its finished look, it didn't impress.which made it not such a hit at a company potluck. This is a recipe that turned out well, tasted good, but probably not something I need to make again. good way to use up all those extra whites. The crust was very crumbly, and had to be pressed into the pan, rather than rolling out. One more thing- i ground the cranberries before adding them to the egg whites. Step 4īake tart until tester inserted into center comes out clean, about 30 minutes. Mix cranberries, almonds, cornstarch and cinnamon in medium bowl gently fold into whites in 3 additions. Gradually beat in 3/4 cup sugar and lemon. Using electric mixer, beat egg whites and salt in large bowl until frothy. Remove foil and beans bake until golden, about 10 minutes. Transfer to 10-inch tart pan with removable bottom. Roll out dough on floured surface to 14-inch round. Let stand at room temperature to soften slightly before rolling.) Step 2 If dough is dry, add more water by teaspoonfuls to moisten. Add 2 tablespoons water process until moist clumps form, using on/off turns. Add butter cut in, using on/off turns, until mixture resembles coarse meal. Combine both flours and salt in processor.
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