In a season filled with supersweet treats of all sorts, this aptly named tart stands out for its mouth-puckering flavor. Serve it on Thanksgiving or Christmas—it’s equally suited to both holidays. To keep the crust from becoming soggy when the cranberries are added, brush lightly beaten egg white onto the partially baked shell.
Recipe information
Yield
Makes one 9-inch tart
Ingredients
Preparation
Step 1
Bring the water, berries, sugar, and cinnamon to a simmer in a medium saucepan. Cook over medium-high, stirring, until the berries start to pop, about 5 minutes. Drain in a sieve set over a bowl. Return strained liquid and cinnamon stick to pan; reserve berries in bowl. Simmer liquid until thickened, about 15 minutes. Pour syrup over berries; let cool. Discard cinnamon stick.
Step 2
On a lightly floured surface, roll out dough 1/8 inch thick. Transfer to a 9-inch square tart pan with a removable bottom. Trim dough, leaving a 1/2-inch overhang. Tuck overhang under to create a double thickness, and press firmly against sides of pan. Refrigerate or freeze until firm, about 30 minutes.
Step 3
Preheat oven to 400°F. Line shell with parchment, and fill with pie weights or dried beans. Bake until golden brown, about 25 minutes. Transfer to a wire rack. Remove pie weights and parchment. Let cool completely. Reduce heat to 350°F.
Step 4
Brush tart shell with egg white. Fill with cranberry mixture and syrup. Bake until syrup is only slightly runny and berries begin to brown, 45 minutes to 1 hour. If edges brown too quickly, tent with foil.
Step 5
Meanwhile, beat cream in a chilled bowl until soft peaks form. Beat in crème fraîche; refrigerate, covered, until ready to serve.
Step 6
Let tart rest on a wire rack until cool enough to unmold. Serve warm, with crème fraîche whipped cream.
