This cranberry tart is based on David Tanis’ recipe from an issue of Food & Wine magazine a few years back. I have made this countless times and its wonderful during the holidays. The tart is a little bit on the sweet side so I made slight alterations to the recipe some time ago. The left over syrup from the cranberries we reserve for holiday cocktails!
Makes one 9 inch tart which serves 6 – 8 people.
1 stick of unsalted butter
1/4 cup sugar
1 egg yolk
1/4 teaspoon vanilla
1 3/4 cups of all purpose flour
1/4 teaspoon salt
1 1/2 cups sugar
1/4 cup water
1 12 ounce bag of fresh cranberries
1/2 cup brown sugar
2 tablespoons flour
1/4 cup heavy cream
1/4 teaspoon almond extract
Whipped cream for serving (optional)
- In a mixer, beat the butter and sugar for a minute. Add the egg, vanilla, and salt, continue to beat at low speed. Add flour slowly and beat until you get a ball. Remove dough and place on plastic wrap to form a disc. Refrigerate for at least 30 minutes.
- Preheat over to 350 degrees. Roll out dough to create a round shape that is at least big enough to cover your tart pan. About 12 to 13″ inches. You may need more flour when rolling out to prevent it sticking to your roller and table. Place dough in prepared tart pan that has a removable bottom. Don’t push down to prevent sticking, however you may push the sides in a bit. Trim the sides using your roller. Refrigerate tart shell for about 15 minutes.
- Line your tart shell with parchment and fill it with pie weights. Bake for about 20 minutes or until golden brown. I use my little Cuisinart conventional oven which seems to cook tarts faster so you may need up to 30 minutes. Remove tart shell and cool.
Cranberry Sauce / Syrup:
- Place sugar and water in a saucepan and bring to a boil.
- Add cranberries and cover for about 5 minutes stirring a bit. Set aside and let cool.
- Drain cranberries and reserve syrup. (We have found that this reserved syrup makes for wonderful cocktails)!
- In a bowl, whisk eggs, brown sugar, flour, cream, and almond extract.
- Place just the cranberries (not the syrup) in the baked tart shell. Pour the filling from step 1 above evenly on top of cranberries. (If you prefer really, really sweet desserts, you can place a tiny bit of the syrup on top of the cranberries before pouring the filling on top).
- Bake for 15 minutes or so until golden brown.
- Let the tart cool for at least an hour.
- Cut into wedges and serve with whipped cream (optional).