Cranberry Tart

Excerpted from Martha: The Cookbook

 Cranberry Tart

Yield: 10 Servings

Desserts

This is a simple, delicious, and very pretty dessert that requires a baked pâte brisée tart shell and a cooked cranberry filling. If you are entertaining, this can be made the day before and kept chilled. It slices into lovely wedges and is complemented nicely with dollops of whipped cream. Every Thanksgiving, I create a list of pies to make for the farm staff. For the past three years, this cranberry tart has been the most popular, along with the Pumpkin Pie with Phyllo Crust (page 276). I like to use fresh cranberries, if possible, but frozen are also acceptable. The pâte brisée can be made in batches and frozen in flat disks for pie making anytime. I often make four or five batches at a time for the freezer. No excuses for lack of time when your family needs or wants a homemade pie or tart.

Martha: The Cookbook

Martha: The Cookbook by Martha Stewart

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For the Crust

  • Unbleached all-purpose flour, for dusting
  • 1 disk (½ recipe) Pâte Brisée, chilled

For the Filling

  • 2 (¼-ounce) envelopes unflavored gelatin
  • 6 cups fresh cranberries
  • 1¾ to 2 cups sugar, to taste
  • 1 cup red currant jelly
  • 2 tablespoons cognac
  • Whipped Cream, for serving (optional)

Pâte Brisée

  • 2½ cups unbleached all-purpose flour
  • 1 teaspoon sugar
  • 1 teaspoon table salt
  • 2 sticks (1 cup) cold unsalted butter, cut into small pieces
  • 7 to 8 tablespoons ice water

Whipped Cream

  • 1 cup cold heavy cream
  • 2 tablespoons confectioners’ sugar, or to taste

Cranberries Red Currant Jelly Cognac Gelatin

Pâte Brisée

  1. Pulse the flour, sugar, and salt in a food processor until combined.
  2. Add the butter and pulse until the mixture resembles coarse meal with some pea-size pieces remaining.
  3. Drizzle 5 tablespoons ice water over the mixture; pulse several times to combine. Add more water, 1 tablespoon at a time, and pulse until the mixture holds together when pinched.
  4. For a 9-inch pie, shape dough into 2 disks and wrap each in plastic. Refrigerate for at least 1 hour and up to 1 day before using. For a single crust, like the Apple Crumb Pie (page 278), shape the dough into 1 disk and wrap in plastic. Refrigerate for at least 1 hour and up to 1 day before using.

Make the Crust

  1. On a lightly floured work surface, roll the dough into a 13-inch round. With a dry pastry brush, sweep off any excess flour. Fit the dough into a 10-inch round fluted tart pan with a removable bottom, pressing the dough up to the rim of pan. Pierce the bottom of the tart shell all over with a fork. Freeze until firm, about 15 minutes.
  2. Preheat the oven to 375°F. Uncover and line the tart shell with parchment, pressing it into the edges, and fill with beans, rice, or pie weights. Bake until the sides are set and golden, about 20 minutes. Remove the weights and parchment and continue baking until the bottom of the crust is dry and golden, 15 to 20 minutes. Remove from the oven and let cool completely on a wire rack.

Whipped Cream

  1. In a chilled medium bowl, whisk the cream with an electric mixer on medium speed until soft peaks form, about 3 minutes. Add the confectioners’ sugar and whisk until stiff peaks form, about 2 minutes more.

Make the Filling

  1. Make the filling: Sprinkle the gelatin over ½ cup cold water in a small bowl, and let stand until softened, about 5 minutes. Combine the cranberries, sugar, jelly, and cognac in a saucepan, and cook over low heat for 12 to 15 minutes. (Do not overcook, or the mixture will become too watery; the cranberries should be soft but not bursting.) Remove from the heat and let cool slightly. Stir in the softened gelatin and let cool completely. Pour the cranberry filling into the tart shell and chill for at least 1 hour before unmolding and serving with whipped cream, if desired.