#Nyt cranberry tart full
Here's a sneak peek at my cranberry tart recipe: (or just jump to the full recipe.) This way, once the filling is cooled (I often like to prep this a day or two ahead), I can simply mix up my crust ingredients (super quick and easy prep), add my sliced pears, top with my cranberry sauce filling, and bake! I'm looking for the whole berries to just barely begin to soften and split, releasing their pectin and juices, yet keep their shape and not become too cooked down or mushy. I use a little less water in the filling for this tart, and add some ground cinnamon and some orange zest for those delectable spicy notes.Īnd since cranberries cook so quickly, once they come to a vigorous boil, I only simmer them for about 6-8 minutes longer.
Since cranberry sauce is naturally full of pectin and has a fairly thick and glossy consistency, it makes for a fantastic tart filling.
#Nyt cranberry tart plus
Prepared with a fresh cranberry filling scented with cinnamon and orange, a brown sugar-infused cookie-like crust, plus a layer of thinly-sliced fresh pears, this cranberry tart is a terrific offering if you'd like a bit of an alternative to serving up your cranberry sauce in a bowl. I always make lots of batches of cranberry sauce scented with cinnamon and orange, and spoon it over cottage cheese with bananas, or blend it into thick, Greek yogurt for added sweetness and brightness.įor me, cranberries enjoyed like this represent the quintessential flavor of the fall, the sweetness and the spice, and I find their glossiness and juiciness irresistible.Īnd since I am always looking for new ways to use my favorite ingredients, this year I've created a fresh dessert fit for the holiday table by way of this cranberry tart recipe, and it's filled with all of those sweet, tangy and spicy notes that I love in a holiday tart! October through late November is their peak time, and let me tell you, I'm always so eager to start seeing these beauties as they're one of my favorite berries to enjoy during the autumn season. Once late October/early November rolls around, I excitedly keep my eyes peeled for cranberries, those gorgeous little red gems, to begin making their appearance in the produce section of the market.
Prepared with a juicy filling of fresh cranberries kissed with orange and spice, a layer of thinly sliced pears, plus a sweet cookie-like crust, this cranberry tart recipe makes for a delectably sweet finish to your holiday meal! Sweet and tangy with a glorious ruby red color, my cranberry tart is a festive dessert to offer up during the fall season.
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