CRANBERRY TART
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 10-inch tart
Number Of Ingredients 8
Steps:
- Crust: On a lightly floured work surface, roll pate brisee into a 13-inch round. With a dry pastry brush, sweep off excess flour; fit dough into a 10-inch round fluted tart pan with a removable bottom. Fold edges toward center to reinforce; press into sides of tart ring. Pierce bottom of tart shell all over with a fork. Cover with plastic wrap; freeze until firm, about 15 minutes.
- Preheat oven to 375 degrees. Uncover and line tart shell with parchment and fill with pie weights or dried beans. Bake until edges are set and golden, about 20 minutes. Remove weights and parchment and continue baking until bottom of crust is dry and golden, 15 to 20 minutes. Remove from oven and let cool completely on a wire rack.
- Filling: Place cold water in a small bowl. Sprinkle gelatin over water; let stand until softened, about 5 minutes. Combine cranberries, sugar, jelly, and cognac in a saucepan and cook over low heat 12 to 15 minutes. Do not overcook or the mixture will become too watery; cranberries should be soft but not bursting. Remove from heat and let cool slightly. Stir in gelatin and let cool completely.
- Pour cranberry filling into tart shell and chill for at least 1 hour before serving.
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Carol Kimani
[email protected]This tart is so delicious and festive. It's the perfect way to celebrate the holidays.
Maurice Leslie
[email protected]This tart is the perfect way to use up leftover cranberries.
Mason Johson
[email protected]I love that this recipe is so easy to customize. I can make it as sweet or tart as I want.
Moses Koima
[email protected]This tart is so versatile. You can add different fruits, nuts, or spices to change up the flavor.
Asif Faislabadi
[email protected]I used a gluten-free flour blend and the tart turned out great! It's a great option for people with gluten sensitivities.
Muya Blaise
[email protected]I made this tart in a mini muffin tin and they were the perfect size for a party.
Hardexman Engineer
[email protected]I added a streusel topping to my tart and it was amazing! It gave the tart a little extra crunch and flavor.
Qamar Shah
[email protected]I love that this recipe uses fresh cranberries. It makes the tart taste so much better than the ones made with frozen cranberries.
rehana Rajput
[email protected]This is a great recipe for beginners. It's easy to follow and the results are always delicious.
Dibakor Das
[email protected]I've made this tart several times and it always turns out amazing. It's one of my go-to recipes for potlucks and parties.
Sourov Das
[email protected]I love how this tart is not too sweet. It's the perfect dessert to enjoy after a big meal.
Cliff Mcreynolds
[email protected]This tart is so beautiful and festive. It's perfect for a holiday party.
Jilesh Chaudhary
[email protected]I made this tart for Thanksgiving and it was a huge success. Everyone loved it!
Jessica Edwards
[email protected]I followed the recipe exactly and my tart turned out perfect! I was so impressed with how easy it was to make.
Lincoln Frazier
[email protected]This is the best cranberry tart I've ever had! The crust is so flaky and the filling is so tart and delicious.
Zainab Fazloon
[email protected]I'm not a huge fan of cranberries, but I really enjoyed this tart. The filling was smooth and creamy, and the crust was perfectly crisp.
Rene Ruiz
[email protected]This tart is so easy to make, and it's always a crowd-pleaser. I've made it for potlucks, parties, and even just for a snack.
Frp Bypass
[email protected]I love the combination of cranberries and orange zest in this tart. It's the perfect balance of sweet and tart.
Shamar Buddle
[email protected]This cranberry tart was a hit at my holiday party! The filling was tart and tangy, and the crust was perfectly flaky. I will definitely be making this again.