October 24, 2010

Cranberry Tart

Okay, I realize this will be my second Tart recipe post in just as many days. My excuse is that with the pouring rain and roaring fire - I really haven't wanted to venture out. As I type the wind is howling, and I have a feeling that snow might not be too far off. This recipe is adapted from Sara Kate's Cranberry tart and as soon as I saw her pictures I was hit with one of those I-have-got-to-make-this-or-I-will-cry sort of feelings. It's so terribly festive - you should make it too!

This recipe also introduced me to one of my new top five favorite ingredients: Lyle's Golden Syrup. As someone who has a deeply ingrained distaste for using corn syrup in recipes, this is a fabulous substitution. My favorite moment was when Matthew gave me a history lesson on why there is a dead lion surrounded by bees on the label...you have to love British imports!

As I don't have a tart pan with a removable bottom (Matthew, are you reading this? How many days until Christmas?) I assembled this tart in the same fashion as my apple tart from a few days ago. Turned out fine - but make sure to use a rimmed baking sheet - I had to lean the hard way that my beloved Golden Syrup is highly flammable.

Festive Cranberry Tart with Walnut Crust

For the Filling:
4 cups (16 ounces) fresh whole cranberries
2/3 cups granulated sugar
2/3 cups golden syrup
zest from 1/2 unwaxed lemon

For the Walnut Crust:
1 cup unbleached all-purpose flour
3/4 cups walnut meal (pulse walnuts in food processor until consistency of cornmeal)
1/4 cup powdered sugar
1/2 teaspoon salt
4 ounces (1 stick) unsalted butter, cut into small pieces and chilled
1-3 tablespoons cold water

To prepare the filling:
Heat the syrup and sugar over medium heat until the sugar is dissolved and the mixtures is bubbling. Add cranberries and lemon zest and give it a few stirs to ensure that all the berries are evenly coated. You don't want to overcook the cranberries at this stage or else they will pop and not look at pretty in your finished tart. Remove from heat and let cool to room temperature.

For the Walnut Crust:
Add dry ingredients to food processor and pulse a few times to combine. Add chilled butter pieces and pulse until the mixture resembles coarse cornmeal. Continue by adding water one tablespoon at a time and pulsing until the dough comes together into a loose ball. Gather up dough and shape into disk. Tightly wrap in plastic wrap and chill for at least 30 minutes.

Preheat oven to 375.

Roll dough out to 1/8 " thickness. Pour cooled cranberry mixture in the middle, and pleat dough up and over filling.  ** This way will most definitely result in some syrup leaking out...if this displeases you use a tart pan or quiche baking dish. If you do decide to follow these directions, please-oh-please use a rimmed baking sheet. Need I again mention this tart's amazing flammable qualities!? **

Transfer to parchment lined rimmed baking sheet and bake uncovered for 30 - 45 minutes or until the crust has browned nicely and the filling is bubbling. Let cool for a bit and then serve warm with vanilla ice cream, or plain for all you hard core cranberry purists out there. Enjoy!

with love, j

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