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Cranberry muffin-tart

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Cranberry muffin-tart

I think this dish made herself Cinderella, because it is simple, but at the same time a bit elegant and insanely delicious! Cranberry and orange zest - a great Duo that will fill Your house with pleasant aroma and comfort.


Cooking time 50 minutes Number of servings6

Ingredients for Cranberry muffin-tart




Step-by-step instruction of cooking Cranberry muffin-tart


Step 1

Puff pastry to thaw and roll out a rectangular layer thickness of about 3mm.


Step 2

Evenly sprinkle a layer of brown sugar Demerara (or muscovado) from "Mistral", leaving the edges by 1cm.


Step 3

Top evenly spread out the cranberries. I have frozen (not pre-thawed).


Step 4

Very gently roll a layer of cranberries into a long roll.
Melted melt butter and liberally grease the form for baking.
Roll cut into equal circles-biscuits with a thickness of 3-4cm. and firmly put them into shape.


Step 5

From orange, grate the zest.


Step 6

The top of the pie to anoint with oil, sprinkle with brown sugar and orange zest.

I still had the lime zest, and I added her.

Bake for 35-40 minutes at 180 degrees.
Before serving to cool.