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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.