Cranberry Terrine with Buttery Crust
A rich and tangy dessert featuring a buttery crust topped with a sweet and tart cranberry terrine. Perfect for a special occasion or holiday gathering.
Ingredients
- ●1 sheet (8 inches x 8 inches) frozen puff pastry, thawed Butteryfor the crust
- ●1 cup (200g) fresh or frozen cranberries Terrinefor the filling
- ●1/4 cup (60g) granulated sugar Cranberryfor the filling
- ●2 tablespoons unsalted butter, melted Butteryfor the crust
- ●1 egg, lightly beaten Butteryfor the crust
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Roll out the puff pastry on a lightly floured surface to a thickness of about 1/8 inch (3 mm).
- 3
Transfer the pastry to a 9-inch (23cm) springform pan. Trim the edges and press the pastry into the corners of the pan.
- 4
In a small bowl, whisk together the granulated sugar and melted butter. Spread the sugar mixture evenly over the pastry, leaving a 1/2-inch (1cm) border around the edges.
- 5
Arrange the cranberries in a single layer over the sugar mixture.
- 6
Brush the edges of the pastry with the beaten egg.
- 7
Fold the edges of the pastry up over the filling, pressing gently to seal.
- 8
Bake for 40-45 minutes or until the pastry is golden brown and the filling is bubbly.
- 9
Remove from the oven and let cool on a wire rack for 10 minutes.
- 10
Release the springform pan sides and transfer the terrine to a serving plate.
- 11
Serve warm or at room temperature.