Country Cranberry Rhubarb Tart

  • on July 24, 2010
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Ingrients & Directions


1 cn (16-oz.) whole cranberry
-sauce
1/3 c Granulated sugar
1 1/2 tb Cornstarch
3/4 lb Rhubarb stalks, cut into
-1/2- inch pieces
Pastry dough for 9-inch
-single crust pie
Confectioner’s sugar

Preheat oven to 375. In a mixing bowl, comine cranberry sauce, sugar and
cornstarch. Stir in rhubarb. Pour mixture into a pastry lined 9-inch pie
pan. Fold crust edge over filling, pleating to to fit. Bake for 40 minutes
or until golden brown. Cool completely. Sprinkle with confectioner’s sugar
before serving. Makes 8 servings.

Yields
8 Servings

Article Categories:
Tarts

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