This stunning crimson tart will enliven the Thanksgiving table or any other fall feast.
4 cups (1 pound) fresh cranberries
Вј cup water
1 navel orange, rinsed well and dried
1 ripe but slightly firm pear, peeled, cored, and diced
Вѕ cup honey
Вѕ cup finely chopped walnuts, toasted
Вј teaspoon cinnamon
2 teaspoons cornstarch
1 cup heavy or whipping cream, well chilled
2 tablespoons honey
- Prepare the pie crust and line a 10-inch quiche or tart pan with it. Bake blind as directed (20 minutes total), and allow to cool completely. (You will not need the extra egg white.)
- Wash and pick over the cranberries to remove stems and any spoiled berries, then put them in a medium saucepan with the water. Cook over medium heat just until they begin to burst, about 5 minutes. Remove from the heat.
- Meanwhile wash the orange and pat dry. Grate it on the fine side of a grater; try not to grate any of the white pith. Here is a good trick: Wind plastic wrap tightly around the grater and grate the orange rind against the plastic wrap. The grating edge will pierce through the wrap. When you’ve finished, you’ll be able to peel off the plastic and with it, the gratings (instead of having to scrape them out of all the interstices). Don’t worry you will not get any plastic in the gratings. Peel the orange and discard the white pith. Separate the orange into slices, then cut each slice into thirds.
- Add the orange zest, orange pieces, and all of the remaining ingredients (except the topping) to the cranberries and cook, stirring occasionally, for 3 more minutes, or until the juices thicken. Spoon into a bowl, cover, and chill until cold, about 3 hours or up to 24 hours.
- Spoon the filling into the prepared pie shell and smooth over the top. Whip the cream with the honey until very stiff, then scrape it into a pastry bag with a star tip and pipe it on the tart in a lattice fashion. (Or spread it decoratively over the top.) Chill until ready to serve.