Crostata with Cranberry Sauce

How to prepare crostata with cranberry sauce

1. Wash and drain the cranberries. Put them in a small pot with water, the juice squeezed from the orange, the zest from 1/2 orange, and the sugar. Bring to a boil and cook for 10 minutes until the cranberries are plump.
2. Add the cornstarch dissolved in a few tablespoons of water and stir well until smooth. Immediately add the cloves and rum. Cook everything for 1 more minute.
3. Let cool and put in a jar. Store in the refrigerator for up to 1 week.
4. For the dough, put the flour, sugar, salt, zest (I used orange since the filling also has orange), and baking powder in a food processor. Mix briefly, just until combined. Add the butter cut into cubes and mix again briefly (a few pulses), just enough to break down the butter. Add the eggs beaten with the cream and mix briefly, just until the dough comes together into a ball.
5. Divide the dough into 2 pieces, flatten with your hand and wrap in plastic wrap. Refrigerate for at least 1 hour to chill.
6. After 1 hour the dough will be easy to roll out, but if you leave it longer (even 1 day), you'll need to let it sit at room temperature for about 10 minutes to soften a bit so it's easy to roll. This dough rolls out easiest between two sheets of plastic wrap. Roll it out quickly so the butter doesn't soften. If after rolling you see it's hard to peel off the plastic, just put it as is (between the sheets) in the refrigerator for 10 minutes to firm up again. Roll the dough to about 3mm thickness.
8. To form the tarts I used mini tart molds that are 8.5cm diameter at the bottom (10cm at the top). Using a cutter I cut discs from the dough and placed them in the molds. I pressed them gently all over. Only grease the molds with a little oil if you know they stick. From all the dough I got 10 mini tarts. Put the tart crusts in the refrigerator for another 10 minutes while you cut out the decorations.
9. Put cranberry sauce in each mold, but don't fill to the top of the dough, leave a few mm free, the sauce will puff up in the oven. I put 3 teaspoons of sauce in each. You'll have some sauce left over: it's good with biscuits, on bread with butter, in crepes, etc.
10. From the dough scraps (which you re-roll between plastic sheets), cut strips with a pastry wheel and decorate the tarts as you wish.
11. Bake the mini tarts at 200°C for 20 minutes until the dough is golden on the edges.
12. Let cool slightly, then remove from the molds. They're good warm or at room temperature, dusted with a little powdered sugar and with a glass of milk.

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