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
1398
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
34g
49%
Sugar
91g
100%
Saturated Fat
7g
29%
Cholesterol
4mg
1%
Carbohydrate, by difference
257g
100%
Protein
22g
48%
Vitamin A, RAE
9µg
1%
Vitamin B-12
7µg
100%
Vitamin B-6
3mg
100%
Vitamin C, total ascorbic acid
26mg
35%
Vitamin K (phylloquinone)
6µg
7%
Calcium, Ca
172mg
17%
Choline, total
12mg
3%
Fiber, total dietary
21g
84%
Folate, total
581µg
100%
Iron, Fe
45mg
100%
Magnesium, Mg
85mg
27%
Manganese, Mn
1mg
56%
Niacin
28mg
100%
Phosphorus, P
278mg
40%
Riboflavin
2mg
100%
Selenium, Se
18µg
33%
Sodium, Na
705mg
47%
Thiamin
2mg
100%
Vitamin D (D2 + D3)
5µg
33%
Water
27g
1%
Zinc, Zn
2mg
25%

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.