Homemade Cranberry Tart with Creme Fraiche Whipped Cream
- Yield: Makes one 9-inch tart
- 4 cups fresh cranberries (about 1 pound)
- 1/2 cup water
- 1 cup Truvia Baking Blend
- 1/2 teaspoon ground cinnamon
- Zest of 1 orange
- Pinch of coarse salt
- 1/2 recipe Pate Brisee
- All-purpose flour, for dusting
- 1 large egg white, lightly beaten
- 1 cup heavy cream
- 1/2 cup creme fraiche
Place cranberries in a medium bowl; set aside. Combine water and Truvia in a medium saucepan and boil over high heat. Cook, stirring, until mixture is syrupy, about 3 minutes. Pour syrup over cranberries and add cinnamon, orange zest, and salt. Stir until cranberries are thoroughly coated; set aside.
Bring pate brisee to room temperature. On a light floured surface, roll out dough to 1/8-inch thick. Transfer to a 9-inch round tart pan with a removable bottom. Trim edges, leaving 1/2-inch overhang. Tuck edges of dough under to create a double thickness, and press firmly against sides of pan. Press bottom of dough firmly into tart pan. Chill in freezer 20 minutes.
Preheat oven to 400 degrees. Line tart shell with parchment, and fill with pie weights or dried beans. Bake until golden brown, about 25 minutes. Remove pie weights and parchment and return to oven until crust is dry, about 10 minutes more.
Reduce oven temperature to 350 degrees. Brush tart shell with egg white. Fill with cranberry mixture and syrup from bowl. Bake until syrup is only slightly runny and berries begin to brown, about 1 1/2 hours (if pastry edges brown too quickly, cover with a band of foil).
Meanwhile, beat cream to soft peaks. Beat in creme fraiche; refrigerate. Let tart cool on a wire rack until cool enough to remove from tin. Serve warm with creme fraiche whipped cream.