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Cranberries and Cream Tart

Adapted from Gourmet Traveller Magazine
Makes one tart

For the crust: 
3/4 cup (170 grams) unsalted butter, at room temperature
1/3 cup (40 grams) powdered sugar
1 3/4 cup (240 grams) all-purpose flour
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 large egg yolk
1 tablespoon cold water
1 cup (110 grams) pecans, finely chopped

For the filling:
8 ounces (250 grams) creme fraiche, at room temperature
8 ounces (250 grams) mascarpone cheese, at room temperature
1/2 cup (4 fluid ounces) heavy whipping cream
1/2 cup (120 grams) sugar
2 teaspoons vanilla extract 

For the topping:
12 ounces ( , 1 bag) fresh cranberries
2/3 cup (95 grams) brown sugar
1/3 cup (50 grams) sugar
3/4 cup (6 fluid ounces) freshly squeezed orange juice
Zest of one orange
Pinch of nutmeg

To make the dough, combine the butter, sugar, flour, nutmeg, and salt together in the bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed until ingredients come together into a ball of dough, about 3-4 minutes. Add the egg yolk and tablespoon of water. Add the pecans and mix until just incorporated into the dough. Flatten the dough into a disk and wrap in plastic wrap. Chill for at least one hour.

Roll the chilled dough onto a lightly floured surface into a roughly 13 inch circle, about 1/4 inch thick. Transfer to a 11 inch tart pan with removable bottom*. Prick with a fork and chill in the fridge for an hour.

When ready to bake, preheat oven to 350 degrees F. Cover the tart crust tightly with greased aluminum foil and fill with pie weights or beans. Bake for 25 minutes. Remove the pie weights and aluminum foil and bake for an additional 15-20 minutes until crust just begins to turn brown. Cool completely. 

To make the filling, combine the creme fraiche, mascarpone cheese, sugar, and vanilla in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium high speed until smooth. Scoop mixture into a separate bowl. Clean the bowl of the stand mixer.

In the cleaned bowl, beat the heavy whipping cream with a whisk attachment on high speed to medium peaks. While mixing on medium low speed, gradually spoon in the creme fraiche and mascarpone mixture until combined and smooth. Spoon into the cooled tart crust.

To make the topping, combine the cranberries, brown sugar, sugar, orange juice and zest, and nutmeg in a saucepan. Place over medium high heat and bring to a boil, stirring occasionally. Reduce heat and simmer for approximately 20 minutes, stirring frequently, until mixture has thickened. Cool completely. Spoon onto tart.

The tart crust and topping can be made in advance if desired. The filling is best spread directly into the crust after mixing. The cranberry topping, filled crust, and final assembled tart should be stored in the fridge.

*You may also use an 8 inch tart pan, though you will have tart dough leftover and tart filling will be deeper.