Fresh Cranberry Tart

5 from 1 vote

This fresh cranberry tart has a delicious walnut crust with a sweet-tart fresh cranberry filling with a splash of cognac. A simply beautiful and tasty tart.

Prep Time2 45

Cook Time55

Total Time3 40

Course: Dessert

Cuisine: American

Keyword: Christmas recipe, cranberry tart, holiday baking, tart crust

Servings: Slices

Author: Stephanie Wise

Ingredients

For the crust:

3 ½ ounces walnuts finely chopped
6 tablespoons unsalted butter room temperature
2 tablespoons granulated sugar
1 cup all-purpose flour
1 teaspoon kosher salt
1 egg yolk
1 teaspoon pure vanilla extract

For the filling:

½ ounce unflavored gelatin 2 envelopes
½ cup cold water
6 cups fresh cranberries
1 ¾ cups granulated sugar can add ¼ more to taste
1 cup red currant jelly
2 tablespoons cognac

US Customary - Metric

Instructions

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.

Notes

Yield: 11-by-8-inch tart

Recipe from Martha Bakes.

Nutrition