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Cranberry Tart. Serves 10. Ingredients. For the Crust: Unbleached all-purpose flour, for dusting. 1 disk (½ recipe) Pâte Brisée (recipe on next page), chilled
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Combine the flour, salt, and thyme in a large bowl. Drizzle in the oil and mix well with a fork. Drizzle in the cold water and mix until the liquid is absorbed.
2. Meanwhile, prepare the filling: In a skillet, melt the butter. Add the onions and thyme and cook over moderately high heat, until softened, about 10 minutes.
To make the crust: Whisk together the flour, nutmeg, and salt in small bowl. Beat the butter and sugar in large bowl with an electric mixer at medium speed for 1 minute or until smooth.
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For buttery, flaky pie dough every time, follow the advice of Sarah Carey.
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