Friday, November 18, 2016

Cranberry Tart


 This is an easy Fall dessert that has holiday written all over it. Thanksgiving wouldn't be the same without cranberries, but how about a cranberry DESSERT in addition to the Cranberry Sauce that you have with dinner? Frankly, I've never met a cranberry I didn't like, so as far as I'm concerned, you can never have too may cranberry dishes. This is sweet and tart, and would be perfect with a dollop of freshly whipped cream. You could even garnish it with a few white chocolate curls! It's also light and refreshing and it's just the thing to finish off a big dinner. This is the tweaked version of a Martha Stewart recipe that I made for my family last year and then tucked it away, figuring I'd share it this year. I almost forgot all about it! Whew! That was a close one.


1 Pillsbury ready made pie crust Or your own homemade
1/2 cup cold water
2 envelopes unflavored gelatin
6 cups fresh cranberries
1 3/4 to 2 cups sugar, to taste
1 cup red currant jelly
2 tablespoons Cognac


Preheat oven to 375 degrees.

Crust:
On a lightly floured work surface, roll pie crust into a 13-inch round. With a dry pastry brush, sweep off excess flour; fit dough into a 10-inch round fluted tart pan with a removable bottom. Fold edges toward center to reinforce; press into sides of tart ring. Pierce bottom of tart shell all over with a fork. Cover with plastic wrap; freeze until firm, about 15 minutes. Uncover and line tart shell with parchment and fill with pie weights or dried beans. Bake until edges are set and golden, about 20 minutes. Remove weights and parchment and continue baking until bottom of crust is dry and golden, 15 to 20 minutes. Remove from oven and let cool completely on a wire rack.

Filling:
Place cold water in a small bowl. Sprinkle gelatin over water; let stand until softened, about 5 minutes. Combine cranberries, sugar, jelly, and cognac in a saucepan and cook over low heat 12 to 15 minutes. Do not overcook or the mixture will become too watery; cranberries should be soft but not bursting. Remove from heat and let cool slightly. Stir in gelatin and let cool completely. Pour cranberry filling into tart shell and chill for at least 1 hour before serving.

Tips:
I used the Pillsbury pie crust, just because it's easier, it's a time saver, and I think it's a good product. I usually don't mention brand names unless it's warranted. In this case, I've tried other brands and they're just not as good. If you'd like to make your own homemade pie crust or Pate Brisee, go for it!
Instead of using Cognac, try using Grand Marnier for a little hit of orange flavor or Chambord which is a raspberry liqueur. YUM!

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