I have been lazy this year, leaving all the cooking to my friend Kerene.
In order to relieve some guilt, I figured I would make this tarte, filled with my favorite fruit of the season, cranberries.
Plucked the idea for the filling from Lisa’s who made dainty, adorable, mini-tartlets covered with meringue. I would have loved to recreate these little beauties, but my laziness got the best of me, and I opted for the large one-size-fits-all tarte, made in a pizza pan. (Or maybe I did not feel guilty enough).
Served still warm from the oven with a scoop of vanilla ice-cream, it was festive enough!
For the cranberry jelly:
- 12 ounce bag of cranberries ( 340 g)
- 1 1/2 cups of sugar
- zest of an orange
- 1/4 cup of orange juice
- pinch of salt
- 3 Tablespoons of cornstarch
For the crust:
- 2 1/2 cups of all-purpose flour (8 oz or 250 g)
- 1/2 cup of sugar (125 g)
- dash of salt
- 2 large egg yolks
- zest of lemon (optional, can use a teaspoon of vanilla instead)
- 1/2 cup of unsalted butter, chopped into small pieces (125 g)
- a tablespoon of milk or cream if needed
- Making the crust is a snap in a food processor: drop the flour in the bowl with the salt and lemon zest; process for a few seconds to mix; drop the butter cut in small chunks and process until mealy.
- Add the egg yolks and process for 15 seconds; if it looks too dry, add a tablespoon of cream or milk (or more). Gather the dough into a ball, place inside a plastic bag and put in the fridge for 30 minutes or up to 3 days (if longer, just freeze it for two weeks and defrost at room temperature when needed).
- Roll out onto a greased and floured pan (I used a pizza pan) or small tartlet or whatever you like to use.
- Spread the cranberry jelly all over the tarte. Place the star cutouts all over as well. Place in a preheated 350F (180 C) oven till baked and golden throughout, about 30 minutes. Serve warm with vanilla ice-cream if desired.
Making the cranberry jelly:
- Wash the berries; Place 2 cups of cranberries, one cup of sugar and 1 1/2 cups of water in a saucepan; boil for 5 minutes. Strain through a sieve, pressing the juice out with a mallet. Discard the solids (or use in a smoothie).
- Take the strained cranberry juice, 1/2 cup of sugar, the orange zest, pinch of salt and 1 1/4 cups of cranberries and simmer for 3 minutes or so.
- Dissolve the cornstarch in the orange juice and 1/4 cup of water. Pour into the cranberry mixture as it is simmering and stir and boil until the mixture is translucent, about one minute.
- Remove from the stovetop and let the mixture cool.
NOTE: If you are not planning to use cutouts, you can bake the crust and then pour the cranberry jelly on it after it has cooled. You can also bake the cutouts separately and place them on the jelly later.
TIP: If you like the crust extra-crispy, here is a tip: Bake it as is, and the last five minutes of baking, brush it with an egg, beaten lightly with a fork: the egg will cook and form an impermeable shield. Then, after the pastry has cooled, spread the cranberry jam; if using cutouts, place them already baked on top of the jam.
Crust recipe from Italia Cucina (pasta frolla) and cranberry jelly recipe from Martha Stewart online.
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