Cranberry Tart

Name: Cranberry Tart
Total time: 6 h 30 min
Yield: 6 - 8
Ingredients: 2 tbsp. olive oil; 1 tsp. pure vanilla extract; 1 c. all-purpose flour, spooned and leveled, plus more for work surface; 1/3 c. semolina flour; 1/4 c. sugar; 2 tsp. lemon zest; 1 tsp. kosher salt; 6 tbsp. (3/4 stick) cold unsalted butter, cut into pieces; 1 (0.25-ounce) envelope unflavored gelatin; 4 c. fresh cranberries; 1 c. sugar; 1/2 c. orange marmalade; 1 tsp. orange zest; 1 c. heavy cream; 2 1/2 tbsp. pure honey; Candied orange zest (optional)

We'll have five servings, thanks. 😍

By Sunny JinPublished: Oct 29, 2019

1 Rating

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Brian Woodcock

Yields:

6 - 8

Total Time:

6 hrs 30 mins

Fresh cranberries and a smattering of candied orange zest bring this colorful Christmas dessert to life. But it's the semolina flour and olive oil in the crust that will have your guests begging for the recipe!

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Ingredients

For the Crust:

2 Tbsp. olive oil
1 tsp. pure vanilla extract
1 cup all-purpose flour, spooned and leveled, plus more for work surface
1/3 cup semolina flour
1/4 cup sugar
2 tsp. lemon zest
1 tsp. kosher salt
6 Tbsp. (3/4 stick) cold unsalted butter, cut into pieces

For the Filling:

1 (0.25-ounce) envelope unflavored gelatin
4 cups fresh cranberries
1 cup sugar
1/2 cup orange marmalade
1 tsp. orange zest
1 cup heavy cream
2 1/2 Tbsp. pure honey
Candied orange zest (optional)

Directions

1. Step 1Make crust: Whisk together oil and vanilla in a bowl. Combine all-purpose flour, semolina flour, sugar, lemon zest, and salt in a food processor. Pulse until combined, 2 to 4 times. Add butter and pulse until mixture is sandy, 10 to 12 times. Add oil mixture and pulse until well combined, 10 to 12 times. Press mixture on bottom and up the sides of a 9-inch tart pan with removable bottom. Refrigerate 2 hours.
2. Step 2Preheat oven to 350°F. Bake crust until golden brown, 20 to 25 minutes. Cool completely.
3. Step 3Make filling and assemble: Place 1/3 cup cold water in a bowl; sprinkle gelatin over top. Combine cranberries, sugar, marmalade, and orange zest in a medium saucepan. Cook over medium heat, stirring occasionally, until mixture thickens slightly and cranberries have softened and some have burst, 8 to 9 minutes. Stir in gelatin mixture; cool 2 hours. Spread in crust. Cover and refrigerate until set, at least 2 hours.
4. Step 4Whisk cream and honey with an electric mixer on medium speed until soft peaks form, about 1 minute. Serve tart with whipped cream and orange zest, if desired.