Dear Sun Spots: Last year at this time the Lewiston Sun Journal published an insert that featured a “cranberry tart” recipe. I don’t recall if it was “Relish” or “American Profile” or another. It was an excellent recipe but I seem to have misplaced it. Cranberries are now in season and I’m scrambling. Can you please help. Thank you. – No Name, No Town.

Answer: Sun Spots was unable to locate cranberry tart recipes printed in the inserts you mentioned, or in other publications that ran in the paper last fall. However, we did find two recipes that were featured in the former Sun Journal “Living” section and the Sunday “b” section that we hope you enjoy.

Cranberry tart ingredients: One 10-inch tart shell, baked and cooled; 2 envelopes unflavored gelatin; ½0 cup cold water; 2, 12-ounce packages of fresh cranberries; 2 cups sugar; 1 cup red currant jelly; 2 tablespoons Kirsch or Brandy.

Method: Rinse and drain the cranberries and remove any blemished berries. In a small bowl, soften the gelatin in the cold water. In a 3-quart heavy bottomed sauce pan, combine the berries, sugar, jelly and Kirsch (or brandy) and cook over low heat for 10 minutes, just until the cranberries are softened. Remove from the heat and let cool 5 minutes. Stir in the gelatin and cool completely. Pour into the tart shell and chill until firm. Keep chilled until one-half hour before serving.

Cranberry sauce tart ingredients: ½ cup cranberry juice; ¼-ounce packet unflavored gelatin; 35 gingersnap cookies; ½ stick (4 tablespoons) butter, melted; 14-ounce can whole-berry cranberry sauce; 8-ounce package creme fraiche; 1 cup Greek-style (also called strained) yogurt or whipped cream or whipped dessert topping; ½ cup powdered sugar; 1 teaspoon vanilla extract; ½ teaspoon cinnamon.

Method: Preheat oven to 400 degrees. Use cooking spray to lightly coat a 9-inch tart pan with removable bottom. In a small saucepan, combine the cranberry juice and gelatin. Mix and set aside. Meanwhile, place the gingersnap cookies in a food processor and pulse until reduced to fine crumbs. With the processor running, pour in the butter and continue processing until the mixture resembles wet sand. Transfer the cookie crumbs to the prepared tart pan. Use a flat-bottomed cup or your fingers to press the crumbs flat over the tart pan and up the sides. Bake for 10 to 12 minutes, or until set and lightly browned. Let the tart shell cool on a rack.

While the tart shell cools, add a 14-ounce can of whole-berry cranberry sauce to the saucepan with the juice and gelatin. Mix well and heat over medium until nearly simmering. Remove from the heat and set aside to cool. In a medium bowl combine the creme fraiche, yogurt, powdered sugar, vanilla and cinnamon. Use an electric mixer with the whisk attachment to beat until thickened, about 1 minute. Refrigerate until ready to use. When the tart shell and cranberry mixture have cooled, transfer the creme fraiche mixture into the shell. Use the back of a spoon to spread the filling, creating a large, shallow well in the center of the tart. Gently pour the cranberry mixture into the well. If necessary, use a spoon to spread it evenly over the well, leaving about a 1-inch band of cream filling exposed around it. Chill until ready to serve, or at least 1 hour.

Dear Sun Spots: MSAD #44 Continuing Education is running a Hunter Safety course at Telstar High School in Bethel. The dates are Wednesday, November 5, 6 to 9 p.m. and Sunday, November 9, 8 a.m. to 4:30p.m. Must attend both classes. Must be 10 years old to take course. Ages 10-12 years must be accompanied by an adult. Please pre-register by calling 824-2780. Charge $10.00. There is still space in the course, but it is filling up fast. – Lin Chapman, MSAD #44 Continuing Education Office.


Dear Sun Spots: Quite a while ago Sun Spots posted a letter from the owner, Crystal Lavoie, of Autumn Day Spa stating that she would inform the public of her new location. I have a $100 gift certificate I got for Christmas 2007 and have not been able to locate Crystal. Any help from Sun Spots would be greatly appreciated. Thank you. – No Name, No Town.

Answer: Unfortunately, Sun Spots has not corresponded with Crystal Lavoie in some time and does not have any contact information or updates on whether she is reopening her business. Hopefully a reader more familiar with the situation will be able to share some information

This column is for you, our readers. It is for your questions and comments. There are only two rules: You must write to the column and sign your name (we won’t use it if you ask us not to). Letters will not be returned or answered by mail, and telephone calls will not be accepted. Your letters will appear as quickly as space allows. Address them to Sun Spots, P.O. Box 4400, Lewiston, ME 04243-4400. Inquiries can also be posted at www.sunjournal.com in the Advice section under Opinion on the left-hand corner of your computer screen. In addition, you can e-mail your inquiries to [email protected]


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