Cranberry Tart Made Easy
I had no idea it could be so easy to make a cranberry tart. I thought those little (sometimes pocket-sized) pies would surely be one of the hardest things I’d ever learn to make. I was so very happily wrong! Cranberries are so good! My mom always made sure I satisfied all my cranberry kicks as a kid. (I had a lot of them).
Ingredients for a Cranberry Tart
We’ll go with a nice, simple recipe.
- whole prepared pie crust at room temperature (you could alter the technique and line a muffin pan with the crust for mini versions)
- flour or cornmeal to thicken the filling
- 4+ cups of cranberries tossed in honey, 5 and a half or 6 cups of berries are ideal for me
- 1 cup sugar
- ground cinnamon
- ground nutmeg
- lemon and orange zest (with maybe a drizzle of orange juice)
- a small bit of butter
What Do I Do?
- Set the oven’s temperature to about 350 degrees Fahrenheit.
- Put some flour over your baking area and get a pie dish ready.
- Even the crust out in the dish, making sure you can fold the edges over about half of the cranberry tart center.
- Combine the cranberries, nutmeg, zests, and flour in a bowl before pouring it into the center of the dish.
- Resist the urge to spread the fruit all the way out to the edges. This will allow for an end crust.
- Place little slivers of butter throughout the filling or a little in the center.
- Bake your cranberry tart for around an hour or until it reaches optimal bubbliness. (The outer crust will be slightly browned.)
Now, if you’re not too fond of the lip-smacking tartness a cranberry has to offer, you may want to add a bit more sugar to your recipe. It will become sweeter (duh) and much more delectable, but don’t let it turn into a cobbler! It is supposed to be a tart, after all! I hope your dish is a success! Thank you for learning with me!