Mint

Today’s project is by my favorite food blogger/food photography expert, Erin!

Hi everyone! I am Erin of fresh365 and am excited to be sharing a fun Valentine’s Day recipe today on mint. Thank you so much for having me, Ellie! My first thought when hearing about the Valentine’s theme, was a cranberry tart. I thought the deep red color would be perfect, and of course who doesn’t love something sweet on Valentine’s Day? My approach to cooking, and especially baking, is keep it simple. I don’t enjoy spending hours in the kitchen laboring over fussy doughs, when I would rather be spending time with friends and family, so I used an easy crust and filling here. I hope you will enjoy this recipe as much as I did (I’m on my second piece as I type!). Have a happy, happy holiday, and thanks again Ellie!

To see the recipe and more photos, please click below:

Cranberry Tart
serves 6-8

crust
3/4 c (overflowing) whole almonds
1 1/4 c flour
1/2 t salt
2 T sugar
1/4 c olive oil
1/2 c cold water

filling
2 1/2 c fresh or frozen cranberries
3 T sugar
1 T flour
zest of 1 lemon
juice of 1/2 lemon
1 T water (if using fresh cranberries)

Preheat oven to 350F. In a food processor, pulse almonds until ground into tiny pieces. Add flour, salt, sugar and olive oil. Turn motor on, and slowly add water through top cover. Allow to run 1 minute, until dough forms into a ball. Add 1 T of flour if needed, or transfer to a well floured surface. Roll dough into a large circle, about 11″, and carefully transfer to a 9″ tart pan (If dough breaks apart, just press to seal back together). Press dough into the sides and bottom of pan. Pierce all over with a fork, and transfer to the freezer for 10-15 minutes. Place tart crust in the preheated oven and bake 7 minutes. Remove from oven and set aside, keeping oven on.

In a large mixing bowl, combine cranberries, sugar, flour, lemon zest, lemon juice and water, if using. Stir until well combined. Scoop into the crust, and arrange cranberries in a single layer. Bake 25 minutes, until edges of crust begin to brown and cranberries are tender. Remove from oven, and set aside 5 minutes to cool.

YUM, I can’t wait to try it! Thanks Erin!