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Article: Cranberry Cheese Tart With Sour Cream Glaze
- Article from:
- The Washington Post
- Article date:
- November 18, 2007
CopyrightThis material is published under license from the Washington Post. All inquiries regarding rights should be directed to the Washington Post. (Hide copyright information)
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Cranberry Cheese Tart With Sour Cream Glaze
Makes one 10-inch tart (about 10 servings)
You may remember at least one pineapple cheese pie recipe that
circulated in the 1950s had a filling and glaze similar to the one
in this tart. Here, cranberries are a perfect foil to the rich
cheesecake filling.
MAKE AHEAD: Prepare the dough, wrap it and refrigerate up to 3
days in advance. Cover the baked tart and refrigerate it up to 3
days in advance; bring to room temperature before serving. If the
tart is baked the same day it will be served, cover loosely with
plastic wrap and store at room temperature.
From pastry chef-instructor and cookbook author Nick Malgieri.
For the crust
1 cup flour (spoon ...