It’s nearly the weekend and I’m very excited about it. This weekend doesn’t necessarily hold any special plans, unless you count sleeping in (until, like, 7:30, let’s be real) and wearing PJs past noon and maybe eating this Nut-Crusted Cranberry Tart for breakfast as plans — in which case, I have many many plans for this weekend. I hope you have similar plans for yourself (that include sleeping in way past 7:30).
This beauty of a cranberry tart comes straight from Martha Stewart and is actually a sneak preview recipe from her upcoming season of “Martha Bakes” on PBS, which airs this weekend (another reason I’m excited for the weekend)! So click through and scroll on down for the exclusive recipe (and maybe also more ramblings from yours truly about the gloriousness that is wearing PJs past noon).
I am in love with this recipe for so many reasons. The walnut crust. The sweet-tart fresh cranberry filling (with a splash of cognac, yes please). The beauty of the simplicity of this dish. And how even more beautiful it looks when displayed on this jadeite cake stand from the Martha Stewart Collection (so many heart eye emojis for this cake stand!). If I could keep this tart displayed on this cake stand in my kitchen as a permanent fixture, it would make me so happy — that is, if any of us could resist eating the tart for longer than threeve seconds.
This tart is simple, but it does require a little bit of baking finesse and skill, which is always a fun challenge for me (and I hope for you, too). I love when baking requires some extra thought and decision-making, like a puzzle that you get to eat at the end. This tart is just that, and I’m sure if you catch Martha’s show this weekend she’ll give you some baking tips that will make this fun challenge less, well, challenging, and only more fun. I know that’s what I’ll be doing.
We are just at the start of cranberry season here so fresh cranberries might be hit-or-miss at your typical grocery stores right now, but soon enough you know they’ll be ev.er.y.where. And once they are, this tart will be the perfect dessert to make for the holidays. It’s just so festive! And you can bake it to show off your newfound skills that you learned from Martha herself.
So really, how late is too late to wear PJs on the weekend? 1 p.m.? 4 p.m.? Just keep them on until the next day? I’m asking for a friend.
- 3½ ounces walnuts, finely chopped
- 6 tablespoons unsalted butter, room temperature
- 2 tablespoons sugar
- 1 cup all-purpose flour
- 1 teaspoon coarse salt
- 1 egg yolk
- 1 teaspoon pure vanilla extract
- 2 envelopes (1/4 ounce each) unflavored gelatin
- ½ cup cold water
- 6 cups fresh cranberries
- 1¾ cups to 2 cups sugar, to taste
- 1 cup red currant jelly
- 2 tablespoons cognac
- Preheat the oven to 375 degrees.
- Make the crust: In the bowl of an electric mixer fitted with the paddle attachment, combine walnuts, butter, sugar, flour, salt, yolk, and vanilla. Beat until well combined. Firmly press into the bottom and up the sides of an 11-by-8-inch fluted tart pan with a removable bottom. Freeze until firm, about 30 minutes. Bake until edges are set and golden, about 40 minutes. Remove from oven and let cool completely on a wire rack.
- Make the filling: Sprinkle gelatin over water in a small bowl; let stand until softened, about 5 minutes.
- Combine cranberries, sugar, jelly, and cognac in a saucepan and cook over low heat until cranberries are soft but not bursting, 12 to 15 minutes. Do not overcook or the mixture will become too watery. Remove from heat and let cool slightly. Stir in gelatin mixture and let cool completely.
- Pour cranberry filling into cooled tart shell and chill for at least 1 hour before serving.
Disclosure: I received the Martha Stewart Jadeite Cake Stand from Martha Stewart Living Omnimedia for promotional purposes. All opinions are my own.