Found stuffed in the floorboards of the attic of Redwall Abbey, presumably by the squirrel Fermald, the legendary recipe known as "Friar Tuft's Terrific Cranberry Tart" is sure to delight any Chef willing to try new recipes, and bring even more flavor to the feast table.
Please note: Do not follow Tuft's instructions on heating and preheating your oven, as his numbers and instructions are a bit a bit... off. Make your own judgements concerning the temperature required.
Here lies herein the recipe to Friar Tuft's Terrific Cranberry Tart, made famous during Abbess Marianne's Golden Jubilee. Gorge responsibly.
For one whole pie:
Pie crust dough
2 1/4 cups sugar
The zest of two oranges, finely grated
A single dash of cinnamon and/or hotroot pepper
A single dash of sea salt
1 cup flour
5 ounces of butter
2 Cups Raw Cranberries
2 Cups Dry Cranberries, candied and/or sugared
Make the pie crust dough, before wrapping it up into a ball and allowing it to cool for 30 minutes.
Roll out dough into 12-in circle on floured counter. Arrange in tart pan and fold down the high edges so that they are only ½ inch above edges of pan. Cover and chill for 1 hour.
Preheat oven to 425 degrees. Bake 25 minutes, prick a few times with knife, bake until golden brown, 5-7 minutes.
Mix cranberries, a pawfull of sugar, orange zest, cinnamon/hotroot, and salt all together in a bowl.
Mix flour, remaining sugar, and butter together in a separate bowl, before combing contents of both bowls together.
Preheat oven to 375. Meanwhile, make a large, thick sheet of dough and set aside.
Pour cranberries into baked pie crust, followed by the contents of the two bowls. Mix well, before placing a thick sheet of flat dough over it all.
Bake until golden brown and bubbly, which at my calculations was about 40-45 minutes. Allow to cool slightly before serving warm.
Enjoy every last slice!