Cranberry Tart

Cranberry Tart
Staff Writer

Thinkstock/iStockphoto

Cranberries are for more than just sauce with your Thanksgiving dinner. Make this tart to incorporate the popular berry into your dessert as well. 

6
Servings
730
Calories Per Serving
Deliver Ingredients

Ingredients

For the cranberry compote

  • 2  Pounds  strawberries. roughly chopped
  • 1/2  Cup  sugar
  • 1  Tablespoon  cornstarch
  • 2  Cups  dried cranberries
  • 1  Tablespoon  orange zest

For the dough

  • 1 1/3  Cup  all-purpose flour
  • 2  Teaspoons  sugar
  • 1/4  Teaspoon  salt
  • 4  Teaspoons  cold, unsalted butter, cut into 1/2-inch pieces
  • 4  Teaspoons  vegetable shortening
  • 2  Tablespoons  cold water
  • 1/2  Teaspoon  white vinegar
  • 1 1/2  Cup  granola, for garnish

Directions

For the cranberry compote

Combine the strawberries, 1 cup of water, and the sugar in a medium pot set over low heat and gently cook until all the juices from the strawberries are released, approximately 15 minutes 

Using a fine-mesh strainer, strain the liquid into a clean pot and discard the solid. Heat the liquid from the strawberries and whisk in the cornstarch, stirring constantly until the mixture thickens, about 3 minutes. Remove from heat. 

Transfer to a mixing bowl and add the cranberries while the liquid is still hot. Cover and refrigerate overnight or a minimum of 8 hours.  

For the dough

Preheat the oven to 325 degrees. Using a stand mixer fitted with the paddle attachment combine the flour, sugar, and salt and mix well.  Slowly add the butter and mix until pea-size lumps form. Add the shortening and mix until coarse grains form. Add the water and vinegar and mix until the dough is smooth and uniform. 

Form dough into a ball and wrap in plastic wrap and refrigerate for at 30 minutes before rolling out.

Roll out the dough on a lightly floured surface to 1/8-inch thick . Place dough into a 9-inch tart pan and trim any excess dough around the sides with a paring knife. Line the tart with parchment paper and dried beans or pastry weights and bake for 20 to 25 minutes or until golden brown and completely cooked through and let cool. 

Remove the compote from refrigerator, add the orange zest, and mix until well combined. Fill the tart shell with the compote and cover the compote evenly with granola. Bake for 15 minutes until tart is warm and granola is crisp.

Nutritional Facts

Total Fat
30g
43%
Sugar
54g
60%
Saturated Fat
7g
29%
Cholesterol
3mg
1%
Carbohydrate, by difference
116g
89%
Protein
11g
24%
Vitamin A, RAE
9µg
1%
Vitamin C, total ascorbic acid
66mg
88%
Vitamin K (phylloquinone)
6µg
7%
Calcium, Ca
154mg
15%
Choline, total
8mg
2%
Fiber, total dietary
14g
56%
Fluoride, F
1µg
0%
Folate, total
43µg
11%
Iron, Fe
4mg
22%
Magnesium, Mg
36mg
11%
Manganese, Mn
1mg
56%
Niacin
3mg
21%
Phosphorus, P
98mg
14%
Selenium, Se
6µg
11%
Sodium, Na
733mg
49%
Water
182g
7%
Zinc, Zn
1mg
13%

Cranberry Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Cranberry Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.