Sunday, 23 November 2008

Cranbrie tarts

Another nice seasonal one! I made these for a function this weekend, quick and easy.

I bag frozen cranberries
shortcrust pastry
freshly ground black pepper
knob of butter
optional seasonings - orange, herbs, etc

Place cranberries in a pan; leave to simmer - you'll hear them pop as they burst! Stir regularly to prevent sticking; when softened, add in butter and pepper, and leave to stew slowly until berries very soft. At this point, you could add orange juice, or a small spoonful of marmalade, herbs, whatever you fancy. Add sugar to taste - they will be very sour without it, but I add in just enough to take the sour off, but leave the sharp. Meanwhile, line patty/tart tins with the pastry, and chill for 20 minutes or so in the fridge. When chilled, and the cranberry sauce thick, but spoonable, put spoonsful into each pastry case; dot the tops with small bits of Brie. I use Someerset Brie, but French is good too - we love both in this house, and use a lot of it. Bake in a hot oven for 10 - 15 minutes until pastry golden and chese bubbling. Remove from tin, and cool on wire rack. Serve at room temp, or warm through. You could alos make a big version of this, in a quiche pastry case.

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