Recipe - Cranberry Tart

2 One half cup Sugar
1 teaspoon Chopped lemon zest
Three fourths cup Water
2 One fourth pound Fresh cranberries
One half teaspoon Vanilla
10 Inch sweet pastry crust,
docked and totally, blind
baked
1 cup Whipped cream
Sprigs of mint
Chopped lemon zest
Powdered sugar

Combine the sugar, lemon zest, and water. Bring to a boil and cook for 5
minutes. Add the cranberries and cook for 10 minutes. Using a slotted spoon
remove the cranberries and reduce the syrup by half. Add vanilla. Pour the
syrup over the berries and allow to cool. Fold in the whipped cream and
fill the pastry crust. Chill completely. Garnish with mint, lemon zest, and
powdered sugar.

Yield: 810 servings
Posted to MCRecipe Digest V1 #331

Recipe by: ESSENCE OF EMERIL SHOW #EE2243

From: Meg Antczak meginny@frontiernet.net

Date: Fri, 6 Dec 1996 07:58:48 0500