Nut-Crusted Cranberry Tart
A touch of cognac really brings out the flavor of the cranberries in this fall-friendly tart. Martha made this recipe on episode 701 of Martha Bakes.
- Yield: Makes one 8-by-11-inch tart
Photography: Yossy Arefi
- 2 envelopes (1/4 ounce each) unflavored gelatin
- 1/2 cup cold water
- 6 cups fresh cranberries
- 1 3/4 cups to 2 cups sugar, to taste
- 1 cup red currant jelly
- 2 tablespoons cognac
- Perfect Nut Crust
Sprinkle gelatin over water in a small bowl; let stand until softened, about 5 minutes.
Combine cranberries, sugar, jelly, and cognac in a saucepan and cook over low heat until cranberries are soft but not bursting, 12 to 15 minutes. Do not overcook or the mixture will become too watery. Remove from heat and let cool slightly. Stir in gelatin mixture and let cool completely.
Pour cranberry filling into cooled tart shell and chill for at least 1 hour before serving.