Cranberries Are For Thanksgiving!

Thanksgiving this year was not at Linderhof but rather at Daughter Sarah's in-laws in a town about an hour away. My contribution to this family feast -- pies!

Pumpkin, of course, because it wouldn't be Thanksgiving without pumpkin pie. My recipe -- the one on the back of the Libby pumpkin can. It's the one my mother used and it is the best!

Two of them because there were many of us and because I wanted to try something new . . .
A cranberry crumb tart from one of my favorites, Anna Pump, found in her Country Weekend Entertaining cookbook. If you like cranberries, it's very good -- tart yet sweet with just a hint of orange.

It especially good with whipped cream to which a little Grand Marnier is added as well as a bit of sugar to sweeten the cream.

Of course, no Punch Thanksgiving would be complete without Aunt Jo's Pilgrim Pie. Andy's mother, Linda, also contributed a peach pie made from her own homegrown peaches which she froze this summer.

Most everyone, like me, had a small piece of each!!! Thanksgiving, after all, is a feast!

CRANBERRY CRUMB TART

The Tart:

2 cups flour

1 1/2 T. sugar

1/2 t. salt

1/2 t. baking powder

6 T. butter, cut into very small pieces

2 small egg yolks

1/4 cup water

The Filling:

4 1/2 c. fresh or frozen cranberries

3/4 c. sugar

grated rind of 1/2 orange

The Topping:

3/4 c. flour

3/4 c. sugar

1/2 t. ground cinnamon

6 T. cold butter, cut into small pieces

To make the crust, place the flour, sugar, salt, baking powder and butter in the bowl of a food processor and pulse 5 times. Add the egg yolks and water. Process until the dough forms a ball. Remove the dough, cover with plastic wrap and chill in the refrigerator for 30 minutes.

Preheat the oven to 400. Butter a 9 inch tart pan with a removable bottom.

Transfer the chilled dough to a lightly floured surface and roll the dough out to 1/4 inch thickness. Fit it into the tart pan, pressing the dough against the bottom of the pan and up the sides.

For the filling, in a bowl, combine the cranberries, sugar and orange rind. Transfer to the uncooked crust, making sure the sugar is evenly distributed among the berries.

For the topping, place all the ingredients in bowl and rub the mixture with your fingertips until it starts to cling together. Sprinkle the crumb mixture evenly over the cranberry filling.

Bake for 45 minutes or until the fruit is bubbling and the crumbs turn golden brown. Cool for 2 hours before serving.

It's Friday -- Thanksgiving is but a memory but the tart would make a wonderful dessert for any holiday affair. And since it's Friday, it's time to share recipes with Michael at Foodie Friday at Designs by Gollum.