I found this beautiful periwinkle blue tart shell in an antique shop the other day, but there was no price tag. I had to have a friend pick it up the following day once the clerk had priced it. It was worth the trouble! Just see how lovely this Cranberry, Raisin, and Walnut Tart looks from Stephanie Donaldson's The Country Store (1996).
I began with "Pastry for 11-Inch Tart" from The Good Housekeeping Step-by-Step Cookbook (1997), and, since my pastry shell is larger than the 10" shell called for in Donaldson's recipe, I just added extra fruit. Because navel oranges - the variety largely available in today's supermarkets - have a particularly bitter taste, I substituted tangerine rind for the orange rind called for in the recipe, and added a splash or orange juice instead of brandy.
This tart will make a delicious dessert to our dinner of roast beef, boiled potatoes, and fresh-from-the-garden green beans.
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