Nut-Crusted Cranberry Tart
Martha Stewart’s seventh season of the Emmy-nominated cooking show Martha Bakes premieres this weekend on PBS and I was offered a sneak peak at one of the featured recipes. Canadian Thanksgiving is this Sunday, so I couldn’t wait to bake this stunning cranberry tart. Have you been catching her on Facebook Live? She just did a session to celebrate the upcoming premiere. I love watching her live.
In this masterpiece of a tart, ruby-hued cranberries with red currant jelly and cognac fill a golden walnut crust. A soft pillow of whipped cream is all that is needed.
If you need some turkey dinner inspiration (this weekend, or in November) I’ve got lots for you right here – from the fastest, easiest way to cook a turkey, to un-stuffed herbed stuffing, to green bean casserole (nary a can of cream soup in sight). Also, sweet potato cheesecake, a one-bowl, no-fail pumpkin pie, and pumpkin creme brulee (which didn’t make that round-up, but should be rightfully acknowledged).
The scalloped cake stand, which I absolutely adore, is from Martha Stewart’s collection at Macy’s. I love the shape of the dome. It’s whimsical, but classic. A new permanent fixture on my island.
Happy Thanksgiving weekend, my Canadian friends! (And happy normal weekend, American friends!)
For the crust:
- 3 1/2 ounces walnuts, finely chopped
- 6 tablespoons unsalted butter, room temperature
- 2 tablespoons sugar
- 1 cup all-purpose flour
- 1 teaspoon coarse salt
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
For the filling:
- 2 envelopes (1/4 ounce each) unflavored gelatin
- 1/2 cup cold water
- 6 cups fresh cranberries
- 1 3/4 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 (*I used a 9″ round tart pan) with a removable bottom. Freeze until firm, about 30 minutes. Bake until edges are set and golden, about 20 minutes (Martha’s recipe said 40 minutes, but mine was done in 20. Use your judgement.) 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.