Cranberry Tart with Buttery Crust: A Festive Delight
Are you searching for the perfect dessert to impress your guests this holiday season? Look no further than a Cranberry Tart with Buttery Crust! This tart combines the tartness of fresh cranberries with a rich, buttery crust, creating a delightful balance of flavors that is sure to please any palate. Whether served at Thanksgiving, Christmas, or any festive occasion, this tart is a showstopper that will leave everyone asking for seconds.
In this blog post, we’ll guide you through the process of making this stunning Cranberry Tart, from the buttery crust to the luscious filling. Let’s get started!
Ingredients List
To create the perfect Cranberry Tart with Buttery Crust, gather the following ingredients:
For the Buttery Crust:
- Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- Wet Ingredients:
- 1/2 cup unsalted butter, chilled and cubed
- 1 large egg yolk
- 2-3 tablespoons ice water
For the Cranberry Filling:
- Filling Ingredients:
- 2 cups fresh cranberries (or frozen, thawed)
- 3/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 large egg
- 1 large egg white (for brushing)
Optional Garnish:
- Topping:
- Whipped cream or vanilla ice cream (for serving)
- Fresh cranberries and mint leaves (for decoration)
Substitutions:
- Use whole wheat flour for a nuttier flavor in the crust.
- Substitute maple syrup for granulated sugar for a different sweetness profile.
Step-by-Step Instructions
Step 1: Prepare the Buttery Crust
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, powdered sugar, and salt.
- Cut in Butter: Add the chilled butter cubes to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
- Add Egg Yolk: Stir in the egg yolk. Gradually add ice water, one tablespoon at a time, mixing until the dough comes together.
- Chill the Dough: Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Step 2: Preheat the Oven
Preheat your oven to 375°F (190°C) while the dough is chilling.
Step 3: Roll Out the Dough
- Prepare the Tart Pan: Lightly grease a 9-inch tart pan with removable bottom.
- Roll the Dough: On a floured surface, roll out the chilled dough to about 1/8-inch thick. Carefully transfer it to the tart pan, pressing it into the edges. Trim any excess dough hanging over the edges.
Step 4: Blind Bake the Crust
- Prick the Base: Use a fork to prick the bottom of the crust to prevent bubbling.
- Blind Bake: Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes. Remove the weights and parchment, then bake for an additional 5-7 minutes until lightly golden. Set aside to cool.
Step 5: Prepare the Cranberry Filling
- Mix Filling Ingredients: In a medium bowl, combine the cranberries, granulated sugar, cornstarch, vanilla extract, cinnamon, salt, egg, and mix well until the cranberries are coated.
Step 6: Fill the Tart
Pour the cranberry filling into the pre-baked tart crust, spreading it evenly.
Step 7: Bake the Tart
Bake the tart in the preheated oven for 25-30 minutes, or until the filling is bubbly and the cranberries are tender.
Step 8: Cool and Serve
Allow the tart to cool in the pan for about 10 minutes before removing the outer ring. Let it cool completely on a wire rack. Brush the top with egg white for a glossy finish if desired.
Nutritional Information
Here’s a breakdown of the nutritional benefits for one slice of tart (based on 8 servings):
| Nutrient | Per Slice |
|---|---|
| Calories | 210 |
| Total Fat | 10g |
| Saturated Fat | 5g |
| Carbohydrates | 30g |
| Fiber | 2g |
| Protein | 3g |
Note: Nutritional values may vary based on ingredient substitutions.
Healthier Alternatives for the Recipe
- Lower Sugar: Reduce the amount of sugar in the filling to suit your taste.
- Fruit Variations: Substitute cranberries with other berries like blueberries or raspberries for a different flavor profile.
- Gluten-Free Option: Use a gluten-free flour blend for the crust.
Serving Suggestions
Enhance your Cranberry Tart with Buttery Crust with these serving ideas:
- With Whipped Cream: Serve with a dollop of whipped cream or a scoop of vanilla ice cream for added richness.
- Cheese Pairing: Pair with a slice of brie or cream cheese for a delightful contrast.
- Festive Garnish: Decorate with fresh cranberries and mint leaves for a festive touch.
Common Mistakes to Avoid
- Overmixing the Dough: Avoid overworking the dough to prevent a tough crust. Mix until just combined.
- Skipping the Chilling Step: Chilling the dough is crucial for achieving a flaky crust. Don’t skip this step!
- Not Pre-baking the Crust: Blind baking ensures a crispy bottom and prevents sogginess from the filling.
Storing Tips for the Recipe
- Refrigeration: Store leftover tart in an airtight container in the fridge for up to 3 days.
- Freezing: You can freeze the tart for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator before serving.
- Reheating: Reheat individual slices in a preheated oven at 350°F for about 10 minutes to warm through.
Conclusion
In summary, Cranberry Tart with Buttery Crust is a delightful dessert that brings together the tartness of cranberries and the richness of a buttery crust. Perfect for any festive occasion, this tart is sure to impress your guests and leave them wanting more. We invite you to try this recipe, share your feedback in the comments, or subscribe for more delicious updates!
FAQs
1. Can I use frozen cranberries?
Yes, frozen cranberries work well in this recipe! Just make sure to thaw and drain them before using.
2. How do I know when the tart is done?
The tart is done when the filling is bubbly and the cranberries are tender. The crust should also be golden brown.
3. Can I make this tart ahead of time?
Absolutely! You can make the tart a day in advance. Just store it in the refrigerator until ready to serve.
Cranberry Tart with Buttery Crust: A Festive Delight
Ingredients
- For the Buttery Crust:
- Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- Wet Ingredients:
- 1/2 cup unsalted butter, chilled and cubed
- 1 large egg yolk
- 2-3 tablespoons ice water
- For the Cranberry Filling:
- Filling Ingredients:
- 2 cups fresh cranberries (or frozen, thawed)
- 3/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 large egg
- 1 large egg white (for brushing)
Instructions
Step 1: Prepare the Buttery Crust
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, powdered sugar, and salt.
- Cut in Butter: Add the chilled butter cubes to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
- Add Egg Yolk: Stir in the egg yolk. Gradually add ice water, one tablespoon at a time, mixing until the dough comes together.
- Chill the Dough: Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Step 2: Preheat the Oven
Preheat your oven to 375°F (190°C) while the dough is chilling.
Step 3: Roll Out the Dough
- Prepare the Tart Pan: Lightly grease a 9-inch tart pan with removable bottom.
- Roll the Dough: On a floured surface, roll out the chilled dough to about 1/8-inch thick. Carefully transfer it to the tart pan, pressing it into the edges. Trim any excess dough hanging over the edges.
Step 4: Blind Bake the Crust
- Prick the Base: Use a fork to prick the bottom of the crust to prevent bubbling.
- Blind Bake: Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes. Remove the weights and parchment, then bake for an additional 5-7 minutes until lightly golden. Set aside to cool.
Step 5: Prepare the Cranberry Filling
- Mix Filling Ingredients: In a medium bowl, combine the cranberries, granulated sugar, cornstarch, vanilla extract, cinnamon, salt, egg, and mix well until the cranberries are coated.
Step 6: Fill the Tart
Pour the cranberry filling into the pre-baked tart crust, spreading it evenly.