while you can still get cranberries in the store, make this cranberry tart!
January 5, 2011 § 1 Comment
This recipe from Apartment Therapy was such a hit at Thanksgiving that I made it again for Channukah and Christmas gatherings. It’s beautiful to present at a gathering because of its bright red color. It tastes tart and sweet. Fresh cranberries in this tart make it an excellent dessert that doesn’t feel too heavy and the hazelnut tart provides an excellent shell with a good texture and light flavor. It pairs well with vanilla ice cream, coffee, tea, or white wine.
Cranberry Tart with Hazelnut Crust (adapted from this recipe on Apartment Therapy)
makes one 9-inch tart
4 cups (16 ounces) fresh whole cranberries
2/3 cups granulated sugar
2/3 cups maple syrup
zest from 1/2 unwaxed lemon
for the Hazelnut Crust:
1 cup unbleached all-purpose flour
3/4 cups ground hazelnuts
1/4 cup powdered sugar
1/2 teaspoon salt
4 ounces (1 stick) cold, unsalted butter, cut into small pieces
1-3 tablespoons cold water
In a medium sauce pan, combine the sugar and golden syrup over medium heat. Stir until the sugar dissolves and the mixture is bubbling. Add the cranberries and turn over several times to coat evenly with the sugar mixture. Remove the pan from the heat and set aside to cool to room temperature.
Prepare the dough. I don’t have a food processor, so I use the more manual method of preparing the dough. To start, combine the dry ingredients in a large mixing bowl. Add the butter pieces and cut in with two knives or a pastry blender until the mixture is the consistency of oatmeal. If you could combine the dry ingredients first, and then drop in the pieces of butter in small batches until the mixture is the consistency of oatmeal.
Continue preparing the dough by adding the water one tablespoon at a time until the dough just barely comes together in a ball. Dump the dough out onto the counter and gather up and shape into a disk. Wrap tightly in plastic wrap. Chill in the refrigerator for at least 30 minutes.
Unwrap the dough and place on a lightly floured surface. Roll out to a rough 9-inch circle. Carefully transfer to a 10-inch tart pan with removable bottom. Press the dough into the pan and then form a lip around the edge by turning the pan while gently pinching the lip between your left thumb on the outside and right thumb and forefinger on the inside. Chill the prepared pan for 10-15 minutes.
Preheat the oven to 375°F.
When ready to bake, remove the prepared pan from the refrigerator and prick the bottom a few times with the tines of a fork. Line the bottom of the tart shell with pie weights or a layer of parchment paper and uncooked beans. Bake for 10 minutes or until crust begins to show some drying and browning.
Remove the tart shell from the oven and pour the cool cranberry mixture into the shell, spreading it out from the middle so as not to drip on the lip of the crust. Drizzle any remaining sugar mixture from the pan throughout the shell, again avoiding the lip of the tart.
Bake for another 30 minutes, or until crust deepens in color and the filling is bubbling. Cool on a wire rack.