October 9, 2008

Creamy cranberry tart

12 to 13 graham crackers crushed (2 cups)
6 T butter, melted
1 T sugar
1/4 t salt

Filling and topping:
1 package (8 ounces) cream cheese, softened
1/3 c sugar
1 egg
1 t vanilla
1 can (16 ounces) whole berry cranberry sauce
1/2 c confectioners' sugar

1. Heat oven to 350°F.
Crust: In medium-size bowl, stir graham cracker crumbs, butter, granulated sugar and salt until crumbs are evenly moistened.
Press into an 11 x 7-inch rectangular (or a 10-inch round) removable-bottom tart pan. Bake at 350°F for 10 minutes. Let cool slightly on a wire rack.

2. Filling and Topping: In a medium-size bowl, beat cream cheese, sugar, egg and vanilla.
Pour into slightly cooled crust.
Pour cranberry sauce into a small bowl and stir to loosen.
Dollop into cream cheese mixture, then spread slightly with the back of a spoon.

3. Bake at 350°F for 30 minutes, until set.
Remove to a wire rack and cool completely.
Transfer to refrigerator to chill.

4. Before serving, in a small bowl, combine confectioners' sugar and 2 water.
Stir until smooth.
Transfer to a small resealable plastic bag and snip off a corner.
Drizzle over tart and allow to dry.

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