Cranberry Tart Recipe

Spread a round of paste over an inverted pie plate, prick the paste with

a fork eight times. Bake to a delicate brown. Remove the paste from the

plate, wash the plate and set the pastry inside. When cold fill with a

cold, cooked cranberry filling and cover the filling with a top pastry

crust, made by cutting paste to a paper pattern and baking in a pan.

Arrange tart just before serving.

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