Thursday, December 24, 2009

Tea on Tuesday

Cranberry Tart

This stunning red tart is the perfect centerpiece for a holiday tea. You can make it using your favorite tart shell, or you can make a perfectly fine shell using a Pillsbury All-Ready Pie Crust. The filling is a snap to prepare, and you can make this 1 day before serving. Keep it chilled until 1/2 hour before your party.

List of Ingredients

One 10 inch tart shell, baked and cooled.
2 envelopes unflavored gelatin
1/2 cup cold water
Two 12 ounce packages of fresh cranberries
2 cups sugar
1 cup red currant jelly
2 TBSP. Kirsch or Brandy


Rinse and drain the cranberries and remove any blemished berries. In a small bowl, soften the gelatin in the cold water. In a 3 quart heavy bottomed sauce pan, combine the berries, sugar, jelly and Kirsch (or brandy) and cook over LOW heat for 10 minutes, just until the cranberries are softened. Remove from the heat and let cool 5 minutes. Stir in the gelatin and cool completely. Pour into the tart shell and chill until firm. Keep chilled until 1/2 hour before serving.

COPYRIGHT 2000 - 2009 Invisible Loom and Craft, Renee's Tea Party, all rights reserved. Personal use only.

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