Spiced Cranberry Tart

This spiced cranberry tart takes baking with cranberries to the next level. Go way beyond simple cranberry sauce this fall by making something that will really get your guests ooh-ing and ahh-ing over your baking capabilities. The pomegranate seed garnish here adds a fresh flavor kick, while an oat-based crust makes it a filling end to a holiday meal. Try these other cranberry recipes if you want, too! 

Baking Tips for a Cranberry Tart

Before baking, you want to blind-bake the crust for 10-15 minutes. When baking the tart itself, make sure to keep an eye on your cranberry tart while it’s in the oven. If the crust edges brown too quickly, cover them with foil.

Spiced Cranberry Tart

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• Author: Anna Franklin

Print Recipe

Description

This tart makes an enjoyable holiday meal for any occasion.

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Ingredients

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For the cranberry curd:

• 1 ¼ cups sugar
• 1 pound fresh cranberries
• ¾ cups orange juice
• Zest from 2 oranges
• 5 large eggs
• ½ cup unsalted butter
• 1 cinnamon stick

For the crust:

• 2 cups rolled oats
• ¼ cup all purpose flour
• ¼ cup powdered sugar
• 1 tsp ground cinnamon
• Pinch fine sea salt
• ½ cup unsalted butter softened

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Instructions

1. Set the cranberries, orange juice, orange zest and sugar in a large pot over medium heat. Cook for about 15-20 minutes, until most of the cranberries have burst and all are soft. Turn off the heat.
2. Remove the cinnamon stick and use an immersion blender (or transfer the mix to a blender or food processor) to blend the cranberries into the juice. Through a fine mesh sieve, pour the puree into a bowl (or back into the pot if you used a blender). Press to squeeze out all the juice from the berries.
3. Crack all the eggs into a bowl, and one by one add them to the mix, whisking as you do (we don’t want the heat of the puree to start cooking the eggs before they are whisked in). Once all the eggs are mixed, whisk them with the puree very well.
4. Pour the curd back into the pot and set it over medium low heat. Cook until the curd thickens and covers the back of a spoon. The curd will thicken on the bottom first, be sure to stir it every 30 seconds so it doesn’t burn on the bottom.
5. Stir the butter into the curd until it fully melts. At this point you can transfer to an airtight container.
6. For the crust – In a food processor, add the oats, flour, sugar, cinnamon and sea salt. Process on high until the oatmeal is finely ground – about 2-4 minutes.
7. Add the butter in slices then run the mixer on low until the dough starts to come together in a sticky, shapeless ball. Scrape the bowl to incorporate all the flour and run to ensure it’s well mixed.
8. Press the crust into the bottom of a 10” tart pan with a removable bottom. Take your time to even out the bottom layer and press it up the sides. Use the bottom of a measuring cup dusted with powdered sugar to help you press it into shape.
9. Chill the crust in the freezer for about 10 minutes. Preheat the oven to 350 F and par-bake the crust for 25 minutes
10. Pour the cranberry curd and smooth into an even layer. Set the tart in the oven for 20-22 minutes, until the sides don’t move when jiggled but there’s a slight jiggle in the center of the tart.
11. Chill first at room temperature, then set in the fridge to chill for 4-8 hours, or up to 2 days.
12. Garnish with fresh whipped cream and pomegranate seeds before serving.

Recipe and Styling by Anna Franklin / Photography by Dave Bryce

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