The last two weeks have flown by disturbingly fast. I guess the holiday season is just like that, you jump from one event to the next and before you know it you’re almost at the end of December. Luckily, I managed to get my head out of the sand before the official halfway point of the month, and in that moment of clarity I was able to put together this delicious and festive raspberry and cranberry tart to share with you all. Hurray!
If you’ve had cranberries in pastries before, chances are they were paired with apples, which were also good. But personally I find the pairing of the super tart cranberry with the super sweet and *slightly* raspberry tart to be the tastiest balance of flavours. Plus, if you’re looking for a festive-looking pie filling, you really can’t beat the bright red hue of this tasty crimson duo.
Now, I know, I went crazy with the decorations on this tart, but you don’t have to make it so extravagant, I promise! Even a regular plain tart will taste just as wonderful. But I encourage you to cut out at least a few shapes from the top crust with a cookie cutter, because it will allow the cheerful festive filling to shine through.
Also! In other festive news, I’m hosting a free online styling demo with my friend Silvia Bifaro and we’ll walk you through styling a cake and some festive cookies on December 18th. You can save your seat and join us HEREIt should be a blast!
Raspberry and cranberry tart
Filled with raspberries and cranberries
-
1
pound
raspberries
fresh or frozen -
10
ounces
blueberries
fresh or frozen -
3
spoons
freshly squeezed orange juice -
1/2
cup
granulated sugar -
3/4
teaspoon
cinnamon -
1/2
teaspoon
nutmeg -
1/2
teaspoon
kosher salt -
1/4
teaspoon
Cloves -
2
spoons
cornstarch -
1
teaspoon
vanilla extract - Finely grated zest of 1 orange
Tart Crust
-
1
egg
Cold -
1
teaspoon
vinegar -
from 6 to 7
spoons
ice water -
3
cups
Flour -
2
spoons
granulated sugar -
1
teaspoon
kosher salt -
3/4
teaspoon
cinnamon -
1/2
teaspoon
nutmeg -
1
pinch
Cream of tartar -
1
cup
unsalted butter
cold and hard
Filled with raspberries and cranberries
-
In a medium saucepan, combine the raspberries, cranberries, orange juice, sugar, cinnamon, nutmeg, cloves and salt and bring to a boil over medium-high heat. Reduce the heat to medium-low and continue to cook, uncovered, until the mixture has thickened slightly, the blueberries have popped, and the raspberries have broken down, about 25 to 30 minutes. You can use the back of a wooden spoon to press the blueberries against the sides of the pot to help them pop and release the juices.
-
Stir in the sifted cornstarch, vanilla extract and orange zest and remove from the heat. Let the filling cool to room temperature (DO NOT put hot or warm filling in the tart. Be patient and wait for it to cool!)
Tart
-
Thoroughly grease a 9×9-inch square cake pan and set aside. Beat the egg with the vinegar and 3 tablespoons of ice water and set aside. Follow the instructions below, depending on whether you want to make the crust by hand or if you want to use a food processor.
-
MANUAL PROCEDURE: Mix together the flour, sugar, salt, cinnamon, nutmeg and cream of tartar in a large bowl. Using a box grater, grate the butter using the large hole setting of the grater over the bowl, stopping to stir with a fork and coating the butter pieces in the flour mixture every 10 seconds or so. Once all the butter is incorporated, blend the mixture together with your fingertips until it resembles the consistency of damp sand. Add the water, a spoonful at a time, mixing with a fork, until the dough is well compacted when you squeeze a handful in your hands.
-
FOOD PROCESSING METHOD: In a small bowl, whisk together the egg, vinegar, and 3 tablespoons ice water. Set aside. Cut the butter into individual tablespoons and set aside. Place the flour, sugar, salt, cinnamon, nutmeg and cream of tartar into the food processor and pulse a few times to combine. Add the slices of butter and blend until the butter is reduced to pieces roughly the size of a pea. Run the machine while you add the egg mixture, letting it blend for 5 seconds after adding the liquid. DO NOT over mix. Add remaining ice water, 1 tablespoon at a time, pulsing as you add, until dough holds together. It should not be too wet and sticky, nor too crumbly.
Assembly + Cooking
-
Divide the dough into two portions, one slightly larger than the other (about 1/3 vs 2/3). Pat the smaller portion into a rough circle, cover, and place in the refrigerator. Roll out the larger amount of dough to 1/8 inch thickness and transfer to the greased pie pan. Press crust into pan, trim excess leaving 1/2-inch overhang. Cover and place the pan in the refrigerator.
-
Preheat oven to 375 degrees Fahrenheit. To make the top crust, roll out the second piece of dough until it is 1/8 inch thick. Cut the dough into a 10-inch square, then use a cookie cutter to cut out some festive shapes from the dough (this will allow you to see the filling underneath).
-
Remove the pan with the bottom crust from the refrigerator, fill it with the filling and cover with the top crust. Trim edges of top crust leaving 1/2 inch extra and pinch edges of top and bottom crust together.
-
Mix the egg and milk together to form the egg wash and brush the top of the tart generously with the egg wash. Place the pan on a rimmed baking sheet (butter greasing the pan may drip out of the bottom and no one likes a steaming oven) and place in the oven.
-
Bake until the crust is golden brown and the filling is thickened and bubbly, about 35 to 45 minutes. Remove from the oven and leave to cool for 1 hour before slicing and serving.
