Makes One 11” Tart
½ Recipe Pate Sucre Fitted into 11” Tart Pan with Removable Bottom, Partially Blind Baked and Cooled
3½ Cups Cranberry Citrus Compote
1 Cup Dried Cranberries
¼ Cup Crystalized Ginger, Finely Chopped
¼ Cup Cornstarch
Preheat oven to 375°F with rack in the middle of the oven.
In a large bowl combine the cranberry compote with dried cranberries, crystalized ginger and cornstarch. Put the mixture in the blind baked tart shell and evenly distribute the crumb topping over the tart.
Place the tart on a pizza pan with holes that has been lined with parchment.
Bake 30 to 40 minutes or until the juices are bubbling and the crumb topping is golden brown.
Remove from oven to wire cooling rack. Cool completely before serving.
