Cranberry Sand Cake

If you prefer delicate, not overly sugary baked goods, make this cranberry shortbread pie. It seems that there is nothing special about him, but he has an amazing ability to quickly disappear from the table! It immediately becomes clear: this pie had to be prepared with the expectation of an additive. What is the secret of success? It seems to us that a considerable part of it belongs to the main "heroine" filling - cranberries. Its taste is completely special, multifaceted, refined. And it also goes so well with sweet crumbly dough that a simple shortbread cranberry pie turns into a delicious treat!

Ingredients

• cranberries - 500-600 g
• sugar - 150-200 g
• drinking water - 1-2 tbsp. l.
• bread crumbs - as needed
• butter - 300 g
• flour - 300 g flour + a little more for rolling out the dough
• salt - on the tip of a knife
• sugar - 160 g
• medium-sized eggs - 2 pcs.
• yolk - 1 pc.

Directions

1. Make a shortcrust pastry for the cranberry pie. Cut the cooled butter into small cubes. Sift the flour and salt into a large bowl. Add butter, sugar and chop with a knife.
2. Add eggs and yolk to the resulting oily crumb. Knead the shortbread dough thoroughly. Form a ball out of it, wrap in plastic wrap and refrigerate for 30-45 minutes.
3. Prepare the filling of the shortbread cake. To do this, sort the cranberries, removing the damaged berries, then put them in a colander and rinse thoroughly with running water.
4. Place the berries in a small saucepan or ladle. Add sugar and stir. Pour in water. Put on fire and bring to a boil. Simmer for 10-12 minutes over low heat. Let cool.
5. Put the chilled shortbread dough on a work table, dusted with flour. Remove the film. Roll the dough into a round, thin tortilla about 28 cm in diameter. Transfer to a 24 cm dish lined with baking paper, forming the sides.
6. Cut off excess dough with a knife. Frequently use a fork to prick the bottom of the cranberry shortcrust pastry base to prevent it from swelling during baking. Heat the oven to 180 ° C.
7. Place the dough pan on the middle rack of the oven. Bake for about 10 minutes. The dough should turn golden. Remove the shortbread pan from the oven. Let cool slightly.
8. Add the breadcrumbs to the cooled cranberry filling. Their number depends on the consistency of the filling. Crackers should only absorb excess liquid. If the filling is thick, then you can do without them.
9. Spread the cranberry filling over the cake in the form. Bake for 15 minutes at 180 ° C. Allow the shortcrust cake to cool until warm, then transfer it to a plate and serve.