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Rustic Cranberry-Raisin Tarts

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Yields 6 individual tarts.

A sweet-tangy filling and a buttery crust make these tarts the perfect ending to a holiday meal.

For the dough:
  • 6-3/4 oz. (1-1/2 cups) all-purpose flour
  • 3 Tbs. granulated sugar
  • 1/4 tsp. table salt
  • 6 oz. (12 Tbs.) cold unsalted butter, cut into pieces
  • 2 Tbs. plus 1 tsp. cold water
For the filling:
  • 3 cups fresh cranberries
  • 1 cup golden raisins
  • 3/4 cup granulated sugar; more to taste
  • 1/4 cup pure maple syrup
  • 2 Tbs. orange liqueur, such as Grand Marnier
  • Finely grated zest of 1 orange
  • 1 Tbs. fresh orange juice
  • 1/8 tsp. table salt
To shape and bake the tarts:
  • 3 Tbs. gingersnap cookie crumbs (from about 6 cookies)
  • Granulated sugar for sprinkling
  • Lightly sweetened whipped cream for serving
Make the dough:

Put the flour, sugar, and salt in a food processor and pulse to combine. Add the butter and pulse until the mixture resembles coarse meal. Add the water and pulse until the dough just starts to come together. Take care not to overprocess.

Turn the dough out onto a work surface and press it into a cohesive ball. Divide it into six equal balls and put each on a sheet of plastic. Press the balls into disks and wrap well with the plastic. Refrigerate the dough until firm, 1 hour (or hold in the refrigerator for up to two days).

In a medium saucepan, combine 2 cups of the cranberries with the raisins, sugar, maple syrup, orange liqueur, orange zest and juice, and salt. Bring to a simmer over medium heat. Cook, stirring occasionally until the sugar has dissolved, the cranberries have popped open, and the mixture is quite thick and syrupy, about 6 minutes. Taste the mixture. If it seems too tart, add more sugar. Remove the pan from the heat and stir in the remaining 1 cup cranberries. Let the filling cool to room temperature (it will thicken to a jam-like consistency). Once cool, the filling can be refrigerated for up to two days.

Position oven racks in the upper and lower thirds of the oven and heat the oven to 400°F. Line two rimmed baking sheets with parchment. About 15 minutes before rolling the dough, take it out of the refrigerator so that it becomes malleable.

On a lightly floured surface, roll each disk of dough into a 5-1/2- to 6-inch round.

Transfer three rounds to each baking sheet and sprinkle the gingersnap crumbs evenly over the surface of each round, leaving a scant 1-inch border. Dollop the cooled filling into the center of each dough round. Use the back of a spoon to spread the filling evenly, leaving a 1-inch border.

Gently fold the border over the filling, pleating as you go, to partially enclose the filling. Lightly press the pleats together to seal. Sprinkle the crust with sugar. Bake until the pastry is golden brown, 20 to 25 minutes, rotating the baking sheets halfway through. Serve warm or at room temperature with whipped cream on the side.

Photo: Scott Phillips

These tasted fabulous. Although the mixture by itself seemed almost too sweet (I did not add extra sugar), it was perfect once backed in the pastry. The pastry was a little finicky, and I rolled them out between sheets of plastic, but the disks do not need to be perfectly formed, so I just used the shape that resulted and they still looked good! Will definitely be making these again.

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