Cranberry Tart

Method/Steps

Tart

1. In a large pot set over low heat, cook cranberries and sugar until cranberries are translucent and begin to collapse, about 30 minutes; occasionally shake pan to mix.

2. Set a strainer over a bowl. Pour berries into strainer. Let stand until cool. Return juice to pan and blend with cornstarch. Stirring, bring to rolling boil on high heat. Add jam and stir until it melts. Add cranberries and mix gently; pour into crust.

3. Mound candied peel in centre of tart. Let stand at room temperature until filling firm enough to hold its shape when cut, about 2 hours, or up until next day (cover loosely when cool). Cut into wedges. Offer custard sauce to pour over individual servings.

Crust

1. Grind almonds in a food processor. Add flour, butter, sugar, egg yolks, cocoa and cinnamon. Process until dough holds together. Press dough firmly into a 12-inch tart pan with removable bottom. Make the bottom crust slightly thicker than the rim.

2. Bake in a 350°F oven until brown, 20 minutes. Remove from oven and gently remove pan sides; slide spatula between pan and crust to loosen crust, keeping pastry in place on pan and being careful not to break the fragile rim. Let cool.

Candied Peel

1. Thinly pare the orange into long wide strips; remove pith.

2. In a small pan, cover orange peel with water lots of water. Bring to a boil. Drain. Repeat this step. Then add sugar and 1/2 cup water. Boil rapidly uncovered, until all but about 1/2 cup liquid remains; shake pan frequently. Lift peel from syrup with a slotted spoon and drain.

Custard Sauce

1. In a small pan over medium heat, warm milk until steaming. In a bowl, whisk together egg yolks and sugar. Whisk milk into yolk mixture; return to pan.

2. Cook on low heat, stirring, until mixture thickens and coats the back of a spoon in a thin layer, about 30 minutes. Stir in vanilla and orange-flavoured liqueur. Cover and chill until cold, at least 2 hours.