Cranberries are a highly under-appreciated fruit of fall and winter. They are an afterthought to the apples and pumpkins for taking up the dessert space. However, it is a completely wrong notion to underrate cranberries. This is because when strategically deployed, cranberry desserts not only bring a welcome burst of color but also mitigate acidity to punctuate a big meal similarly as lemon-ginger tart does. Theirs is nothing wrong with a classic apple pie, but it is not the only way to celebrate fall and winter. A cranberry curd tart is a cold-weather dessert and is already lip-smacking. They also have variations and can be stored in the refrigerator.
Nantucket Cranberry Tart Recipe
There are a number of variations to the traditional Cranberry Tart Recipe. Here is the recipe for one of the variations. Ingredients required for the Nantucket Cranberry Tart are as follows:
- 1 package of fresh or frozen cranberries. Make sure you thaw them.
- 1 cup sugar, divided
- 1/2 cup sliced almonds
- 2 large eggs, room temperature
- 3/4 cup butter, melted
- 1 teaspoon almond extract
- 1 cup all-purpose flour
- 1 tablespoon confectioners’ sugar
Start with combining the cranberries, 1/2 cup of sugar, and sliced almonds in a small bowl. Transfer the mixture to a greased, fluted tart pan that has a removable bottom. Place on a sheet before. Now in another small bowl, beat the eggs. Add butter, almond extract, and the remaining sugar. Keep beating the flour until moistened. Make sure that the batter is thick. Spread the second mix evenly over berries. Bake the whole mix now at 325° for 40-45 minutes. If a toothpick inserted in the center comes out clean, your tart is ready. Cool on a wire rack and dust with confectioners’ sugar.
Cranberry Orange Tart Recipe
This fall dessert takes you straight into winter because of its citrus flavor and warm berry filling. It makes a beautiful finale for a dinner party. Here are the ingredients required for it:
- 1 ½ cups all-purpose flour
- 2 tablespoons sugar
- 1/3 cup ice water
- Cooking spray
- 1/8 teaspoon salt
- 6 tablespoons chilled butter
- 1 cup sugar
- 2 tablespoons chopped walnuts, toasted
- 1 (12-ounce) package of fresh cranberries
- 1 tablespoon grated orange rind
- 1/4 cup orange marmalade
- 2 tablespoons cornstarch
- 1/3 cup orange juice
First, preheat the oven to 425°. For preparing the crust, lightly spoon flour into dry measuring cups. Now combine flour, 2 tablespoons sugar, and salt in a bowl. You have to cut in butter with a pastry blender until the mixture resembles a coarse meal. Sprinkle the surface with ice water. Gently press the mixture into a 4-inch circle on the plastic wrap. Cover and chill the whole thing for 15 minutes. Place dough in the freezer for 5 minutes until plastic wrap can be removed without any hassle. Remove plastic wrap. Now fit the dough into a 10-inch round tart pan with removable bottom. Coated the pan with cooking spray to avoid the sticking of batter. Fold edges under for a cleaner finish.
Now to prepare the filling, combine juice and cornstarch in a large bowl. Stir very well with a whisk. Add all the left ingredients. Stir very well. Post this preparation pour the mixture into the prepared pan. Bake the tart at 425° for 20 minutes. Reduce oven temperature to 350° and bake an additional 35 minutes or until the crust gets lightly browned. Cool completely on a wire rack and serve.