Saturday, November 24, 2012

Jeweled Brown Sugar Cranberry Tart


I was told to bring whatever I wanted to Thanksgiving this year, so we brought two desserts...Pumpkin Cheesecake with Eggnog Caramel, and this Brown Sugar Cranberry Tart. In preliminary taste tests, this tart was the favorite, but I do have a tenuous relationship with Pumpkin. I know Thanksgiving is over, but there is still more than a month to scarf enjoy festive desserts. The cranberries are so pretty in the custard!

Jeweled Brown Sugar Cranberry Tart (Food and Wine: November 2012)

Tart Shell:
1 stick unsalted butter, softened
1/3 cup sugar
1 large egg yolk
1/4 teaspoon pure vanilla extract
1/4 teaspoon salt
1 1/4 cups all-purpose flour

Filling and Topping:
1 1/2 cups granulated sugar
1/4 cup water
2+ cups cranberries (12 ounces)
2 large eggs
1/2 cup brown sugar
1 1/2 teaspoons all-purpose flour
1/4 cup plus 2 tablespoons half-and-half
1/8 teaspoon pure almond extract
Confectioners’ sugar, for dusting

  1. Make the tart shell in a standing mixer fitted with the paddle, beat the butter with the sugar at medium speed until light and fluffy, about 3 minutes. Add the egg yolk, vanilla and salt, scrape down the side of the bowl and beat at low speed until smooth. Gradually add the flour, beating until the dough just forms a ball. Pat the dough into a disk and cover with plastic wrap. Refrigerate the dough for at least 1 hour or overnight.
  2. Roll out the dough between 2 sheets of parchment paper into a 12-inch round. Carefully peel off the top layer of parchment paper and invert the dough onto a 9-inch fluted tart pan with a removable bottom. Peel off the parchment paper and gently press the dough into the pan. Trim the dough flush with the rim. Patch any cracks with the dough trimmings.
Preheat the oven to 350°. Cover with sheet of foil. Bake the tart shell for about 30 minutes, until the rim is lightly golden. Remove the foil and bake the tart shell for about 5 minutes longer, until it is lightly golden all over. Set the tart pan on a baking sheet. Increase the oven temperature to 375°.
FILLING: Food and Wine said to use only 10 oz (2 cups) of cranberries, but when it was all said and done, the amount was paltry in the shell, so I went back and ended up using the whole 12 oz. that came in my cranberry bag. In a medium saucepan, combine the granulated sugar with the water and cook over moderately high heat, stirring, until the sugar dissolves. Add the cranberries, cover and cook over moderate heat for 3 minutes, stirring once or twice. Remove the pan from the heat and let the cranberries cool to room temperature. Drain the cranberries well; reserve the cranberry syrup. In a medium bowl, beat the eggs with the brown sugar and flour (I beat for probably 10 minutes because I really wanted it to be 'custardy'...I'm pretty sure it did nothing more than a regular beating would do). Whisk in the half-and-half and the almond extract. Spread the cranberries in the tart shell. Drizzle 3 tablespoons of the reserved cranberry syrup over the cranberries, then pour in the almond custard.

  1. Bake the tart in the lower third of the oven until a skewer inserted in the center comes out clean. Food and Wine claims this will take 16 to 18 minutes. At 18 minutes, we placed foil over the tart and left ours for up to 30+ minute. We finally took out the tart when there was still jiggle in the center, but the top was nicely browned and it seemed perilous to leave it in any longer. Cut the tart into wedges and serve with whipped cream, if desired (we didn't!).

    Fantastic festive dessert for Thanksgivings, Christmas, or just this fun time of year.

    Love to your house from ours,


Yes! Thanks for the love!

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