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Cran­berry Tart

- Food · Comfort Food · Cookies · Eggs · Vegetarian Recipes · Fast Food · Baking · Cooking · Recipes

WORK­ING TIME 45 min­utes TO­TAL TIME 6 hours, 30 min­utes (in­clud­ing cool­ing and chill­ing) MAKES 6 to 8 serv­ings FOR THE CRUST: 2 ta­ble­spoons olive oil 1 tea­spoon pure vanilla ex­tract 1 cup all-pur­pose flour, spooned and lev­eled, plus more for work sur­face 1/3 cup semolina flour 1/4 cup su­gar

2 tea­spoons lemon zest 1 tea­spoon kosher salt 6 ta­ble­spoons (3/4 stick) cold

un­salted but­ter, cut into pieces


1 (0.25-ounce) en­ve­lope un­fla­vored gelatin

4 cups fresh cran­ber­ries

1 cup su­gar

1/2 cup or­ange mar­malade 1 tea­spoon or­ange zest

1 cup heavy cream

2 1/2 ta­ble­spoons pure honey Can­died or­ange zest (op­tional)

1. Make crust: Whisk to­gether oil and vanilla in a bowl. Com­bine all-pur­pose flour, semolina flour, su­gar, lemon zest, and salt in a food pro­ces­sor. Pulse un­til com­bined,

2 to 4 times. Add but­ter and pulse un­til mix­ture is sandy, 10 to 12 times. Add oil mix­ture and pulse un­til well com­bined, 10 to 12 times. Press mix­ture on bot­tom and up the sides of a 9-inch tart pan with re­mov­able bot­tom. Re­frig­er­ate 2 hours.

2. Pre­heat oven to 350°F. Bake crust un­til golden brown, 20 to 25 min­utes. Cool com­pletely.

3. Make fill­ing and assem­ble: Place 1/3 cup cold wa­ter in a bowl; sprin­kle gelatin over top. Com­bine

cran­ber­ries, su­gar, mar­malade, and or­ange zest in a medium saucepan. Cook over medium heat, stir­ring oc­ca­sion­ally, un­til mix­ture thick­ens slightly and cran­ber­ries have soft­ened and some have burst, 8 to 9 min­utes. Stir in gelatin mix­ture; cool 2 hours. Spread in crust. Cover and re­frig­er­ate un­til set, at least 2 hours.

4. Whisk cream and honey with an elec­tric mixer on medium speed un­til soft peaks form, about 1 minute. Serve tart with whipped cream and or­ange zest, if de­sired.

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