CRANBERRY TART WITH NUT CRUST

CRANBERRY TART WITH NUT CRUST image

Categories Berry Nut Dessert Bake Thanksgiving Fall

Yield 6 people

Number Of Ingredients 12

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Ingredients

For the pie:
4 cups (16 ounces) fresh (or defrosted) whole cranberries
2/3 cup granulated sugar
2/3 cup golden syrup
Zest of 1/2 unwaxed lemon
For the crust:
1 cup unbleached all-purpose flour
3/4 cup nut flour
1/4 cup powdered sugar
1/2 teaspoon salt
4 ounces (1 stick) unsalted butter, cut into small pieces and chilled
1 to 3 tablespoons cold water

Steps:

In medium sauce pan, combine sugar & golden syrup over medium heat. Stir until sugar dissolves and mixture is bubbling. Add cranberries and lemon zest and turn several times to coat evenly with sugar mixture. Remove pan from heat and set aside to cool to room temp. Prepare dough: Combine dry ingredients in food processor bowl and pulse to combine. Drop in butter pieces and pulse several times until consistency of oatmeal. Continue preparing dough by adding water one tablespoon at a time until dough just barely comes together in a ball. Turn dough out onto counter and gather up and shape into a disk. Wrap tightly in plastic wrap. Chill in refrigerator for at least 30 minutes. Unwrap dough and place on lightly floured surface. Roll out to a rough 9-inch circle. Carefully transfer to 10-inch tart pan with removable bottom. Press dough into pan and then form a lip around the edge by turning pan while gently pinching the lip between your left thumb on outside and right thumb and forefinger on inside. Chill prepared pan for 10-15 minutes. Preheat the oven to 375°F. When ready to bake, remove prepared pan from refrigerator and prick bottom a few times with tines of a fork. Line bottom of tart shell with pie weights or a layer of parchment paper and uncooked beans. Bake for 10 minutes or until crust begins to show some drying & browning. Remove tart shell from oven and pour cool cranberry mixture into shell, spreading it out from the middle so as not to drip on the lip of the crust. Drizzle any remaining sugar mixture from pan throughout shell, again avoiding lip of the tart. Bake for another 30 minutes, or until crust deepens in color and filling is bubbling. Cool on wire rack. Carefully remove outer ring, and serve while still warm, or at room temperature. Top with a scoop of ice cream, or a dollop of cream.