Cranberry Crumb Tart recipe

Ingredients:
1 1/4 cups all-purpose flour <br>
2 1/2 cups sugar
<br>
1 1/2 sticks (6 ounces) cold butter, cut into 1 inch cubes
<br>
1/2 teaspoon salt <br>
6 cups fresh cranberries (about two
12-ounce bags) <br>
Prebaked Tart Shell

Procedures:
Preheat the oven to 375F.
In a large bowl, combine the flour and 1 3/4
cups of the sugar. Cut in
the butter until the mixture resembles coarse meal. Continue cutting until
the mixture forms nickel sized clumps that crumble easily.
<br>
In a
medium bowl, combine the remaining 1/4 cup sugar with the salt. Add the
cranberries and toss to coat well.
<br>
Spon the cranberries into the
Prebaked Tart Shell, mounding them slightly in the center. Using your
fingers, lightly squeeze pieces of the crumb topping and drop them gently
over the berries (do not press the topping into the fruit).
<br>
Bake
until the topping is golden brown and the fruit is bubbling around
the
edge, about 40 minutes. Serve at room temperature.