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Orange, Cinnamon and Barberry Tart

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Barberrie and Orange TartSpring 2020. I was craving pie. Sadly, I had no flour and no fresh fruit, aside from an old orange. Thus, the Barberry and Orange Tart was born out of pure necessity.

Traditionally, barberries are used in Persian cooking to add a tart note to savory dishes. They are like tiny tart craisins, and add intense flavor to desserts as well. You can easily substitute dried cranberries or dried tart cherries, if you don’t have any barberries on hand. For this, the crust is made out of saltines, and so the sweet-tart-salty complexity is a flavor explosion. Adding a touch of Indonesian cinnamon and ginger powder enhances these flavors. The saltine crust is just fun, and much less labor intensive to make than tart dough. This is what you get when you play with your food!


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