CRAN­BERRY-ROSE­MARY GALETTE

Better Homes & Gardens - - Food -

To make ahead, see tip op­po­site. hands-on time 20 min. to­tal time 1 hr. 25 min.

1 recipe Pas­try for Sin­gle-Crust Pie

(see recipe, right)

3 cups fresh or frozen cran­ber­ries

3/4 cup dried cran­ber­ries

3/4 cup sugar

3/4 cup cran­berry juice

1 large orange (11/ 2 tsp. zest; 6 Tbsp.

juice)

4 tsp. chopped fresh rose­mary

1/2 cup chopped wal­nuts

Milk (op­tional)

Fresh rose­mary leaves

1. Pre­heat oven to 375°F. Pre­pare pas­try. On a large piece of lightly floured parch­ment paper, roll pas­try to a 13-inch cir­cle. Slide parch­ment and pas­try onto a bak­ing sheet. Set aside.

2. For fill­ing: In a medium saucepan com­bine both cran­ber­ries, sugar, cran­berry juice, and orange zest and juice. Bring to boil­ing; re­duce heat. Sim­mer, un­cov­ered, for 20 to 25 min­utes or un­til thick­ened. Re­move from heat. Stir in chopped rose­mary. Let cool slightly.

3. Spoon cran­berry mix­ture onto the cen­ter of pas­try, leav­ing 11/ 2 inches of bor­der un­cov­ered. Us­ing parch­ment, lift and fold pas­try edge over fill­ing, pleat­ing as nec­es­sary. Sprin­kle fill­ing with wal­nuts. If de­sired, brush pas­try with milk.

4. Bake 45 min­utes or un­til crust is golden. Cool slightly be­fore serv­ing. Gar­nish with rose­mary leaves. Makes 6 serv­ings. pas­try for sin­gle-crust pie In a medium bowl stir to­gether 11/ 2 cups all-pur­pose flour and 1/2 tsp. salt. Us­ing a pas­try blender, cut in 1/4 cup short­en­ing and 1/4 cup but­ter un­til pieces are pea size. Sprin­kle 1 Tbsp. cold wa­ter over part of the flour mix­ture; toss with a fork. Push moist­ened pas­try to side of bowl. Re­peat moist­en­ing, us­ing 1 Tbsp. cold wa­ter at a time (no more than 5 Tbsp. to­tal), un­til all flour mix­ture is moist­ened. Gather pas­try into a ball, knead­ing gen­tly un­til it holds to­gether. each serv­ing 516 cal, 23 g fat, 20 mg chol, 263 mg sodium, 76 g carb, 4 g fiber, 5 g pro.

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