Title: Cranberry tart
 Categories: E.
      Yield: 4 Servings
 
  2 1/2 c  Sugar
      1 ts Chopped lemon zest
    3/4 c  Water
  2 1/4 lb Fresh cranberries
    1/2 ts Vanilla
           One 10 -inch sweet pastry
           Crust, docked and totally
           Blind baked
      1 c  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: 8-10 servings