Cranberry Cherry Tart
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Cranberry Cherry Tart
I made my tart with Michigan cranberries and Michigan dried cherries. Both are easy to find this time of year. The recipe fills a 7 ½ inch tart pan which is one of my favorite baking pans. It's the perfect size to make a small dessert for 4–6 (or 8 when there is cake too). I can't remember where I got mine but you can buy one online at Kitchen Fantasy. To make this recipe in an average pie pan I would suggest doubling the recipe.
Yield: 4-6 servings
- 2
- ¾
- ½
-
1
teaspoon freshly grated ginger
- ½
- 3
- 1
- 1
- ½
-
¼
cup neutral oil (I use grape seed)
-
2
teaspoons milk (I use soy milk)
- ¼
- 3
-
2
tablespoons butter (Earth Balance margarine in our house)
-Preheat your oven to 350 degrees F and prep your tart shell.
-Process 1 cup of the cranberries with the sugar, orange zest, ginger, cinnamon and cherries until the cranberries are roughly chopped.
-Add the remaining whole cranberries and the orange juice and stir with a spoon/spatula until all the ingredients are well combined.
-Fill the prepared tart crust and top with the crumb topping (directions follow).
-Bake for 50 minutes, or until the tart crust is golden brown and the filling is bubbling.
-Cool for 5 minutes and then place the tart pan over an inverted bowl or glass to remove the outer ring. Carefully press down on the outer ring so that it drops down. Allow the tart to cool completely and serve. Removing the outer ring while the tart is still warm prevents any bubbled over juice from sealing the crust to the outer ring. It is an optional step but I find it very helpful for creating presentable, easy to slice tarts.
Tart Crust
-Mix all the ingredients together.
-Press into the tart pan until evenly covered.
-Chill in the fridge while you prepare the filling (~10 minutes, but more is fine).
Crumb topping
-Smash the ingredients together with a fork until combined. Then rub the mixture with your hands to get good crumbs. Set aside to top the tart.
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Source: Maggie
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