Brown Sugar Cranberry Tart from Food and Wine
makes one 9-inch tart
INGREDIENTS
for tart shell
1 stick unsalted butter, softened
1/3 cup sugar
1 large egg yok
1/4 teaspoon pure vanilla extract
1/4 teaspoon salt
1 1/4 cups all purpose flour
for filling and topping
1 1/2 cups granulated sugar
1/5 cup water
2 cups cranberries (10 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
whipped cream or ice cream, for serving
DIRECTIONS
for the tart shell
In a standing mixer fitted with a paddle attachment, 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. {note: mine didn’t really come together which makes me think there was too much flour. I might try 1 cup and 2 Tablespoons of flour and see if that’s better. I was still able to form it into a ball but it almost seemed like there was excess flour in the mixer} Pat the dough into a disk and cover with plastic wrap. Refrigerate the dough for at least 1 hour or overnight.
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. Lightly prick the bottom with a fork. Refrigerate the tart shell until firm, about 30 minutes, or freeze for 10 minutes.
Preheat the oven to 350 degrees Fahrenheit. Line the tart shell with foil and fill with pie weights or dried beans. Bake the tart shell for about 30 minutes, until the rim is lightly golden. {note: I would recommend 20 minutes so it doesn’t get too brown}. Remove the foil and weights 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 degrees.
Meanwhile, make the filling. 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 medium 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. Whisk in the half and half and the almond extract. Spread the cranberries in the tart shell. Drizzle 1 Tablespoon of the reserved cranberry syrup over the cranberries, then pour in the almond custard. {note: don’t fill too high because it will puff up a bit in the oven}
Bake the tart in the lower third of the oven until a skewer inserted in the center comes out clean, 16 to 18 minutes. {ok this is where mine took much longer. I would say 25-30 minutes I got the skewer clean. It’s supposed to be more like a custard but shouldn’t be too wet in the middle} Transfer the tart in the pan to a rack to cool completely, at least 2 hours. Durst the tart with confectioners’ sugar. Cut the tart into wedges and serve with ice cream or whipped cream.
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