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Stunning Crimson Cranberry Tart – vegetarian recipe
Stav Kogan

Stunning Crimson Cranberry Tart

Meet the showstopper that will have everyone talking: this stunning Crimson Cranberry Tart. With its jewel-toned filling and cloud-like honey cream topping, it's a feast for the eyes and the palate. We're balancing the bright, tart pop of fresh cranberries with the gentle sweetne
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 8 serving
Calories: 485
Ingredients Method Nutrition

Ingredients
  

  • For the Tart Crust
  • 1 10-inch unbaked pie crust, store-bought or your favorite recipe
  • For the Cranberry Filling
  • 4 cups (1 lb) / 450g fresh cranberries
  • 1/4 cup (60 ml) water
  • 1 navel orange
  • 1 ripe but firm pear, peeled, cored, and diced
  • 3/4 cup (180 ml) honey
  • 3/4 cup (90 g / 3.17 oz) finely chopped walnuts, toasted
  • 1/4 tsp (20 ml) ground cinnamon
  • 2 tsp (10 ml) cornstarch
  • For the Honey Cream Topping
  • 1 cup (240 ml) heavy or whipping cream, well chilled
  • 2 tbsp (30 ml) honey
  • for the Perfect Tart
  • The cranberry filling can be made up to 3 days in advance and stored in an airtight container in the refrigerator. This makes holiday prep so much easier!
  • For an extra-crisp, soggy-proof crust, brush the bottom of the fully blind-baked shell with a lightly beaten egg white and bake for 2 more minutes. Let it cool completely before filling.
  • Feel free to swap the walnuts with toasted pecans or slivered almonds. For a nut-free version, you can simply omit them or substitute with an equal amount of raw pumpkin seeds (pepitas).
  • For the best whipped cream, place your mixing bowl and beaters in the freezer for 10-15 minutes before you begin. The colder everything is, the faster and more stable your cream will whip.

Method
 

  1. Prepare the Crust: Press your pie crust into a 10-inch tart or quiche pan with a removable bottom. Prick the bottom with a fork, line with parchment paper, and fill with pie weights or dried beans. Blind bake in a preheated oven at 400°F (200°C) for 15 minutes. Carefully remove the parchment and weights, then bake for another 5-7 minutes, until golden.
  2. Let it cool completely on a wire rack. 2.
  3. Cook the Cranberries: While the crust bakes, rinse the cranberries, removing any stems or soft berries.
  4. Place them in a medium saucepan with the water.
  5. Cook over medium heat for about 5 minutes, just until they begin to pop and burst.
  6. Remove from the heat. 3. Prepare the Orange & Pear: Zest the entire navel orange into a small bowl.
  7. Then, peel the orange, discard the white pith, and chop the orange segments into small, bite-sized pieces. 4.
  8. Combine the Filling: To the saucepan with the burst cranberries, add the diced pear, orange zest, chopped orange pieces, 3/4 cup (960 ml) honey, toasted walnuts, cinnamon, and cornstarch. Return to medium heat and cook, stirring occasionally, for 3-5 minutes, until the mixture has thickened slightly. 5.
  9. Chill the Filling: Transfer the cranberry filling to a separate bowl.
  10. Cover and chill in the refrigerator until completely cold, about 3 hours. You can also make this a day ahead. 6. Assemble the Tart: Once the crust is cool and the filling is cold, spoon the filling into the prepared tart shell and spread it into an even layer. 7. Prepare the Topping: In a chilled bowl, use an electric mixer to whip the heavy cream and 2 tablespoons (30 ml / 1 fl oz) of honey on high speed until stiff peaks form. 8. Decorate and Serve: Scrape the honey-whipped cream into a pastry bag fitted with a star tip and pipe a lattice design or decorative border over the tart. Alternatively, simply spread it decoratively over the top.
  11. Chill the finished tart until you are ready to serve.

Nutrition

Calories: 485kcalCarbohydrates: 65gProtein: 5gFat: 25g

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