Nut-Crusted Cranberry Tart

Rating: 3.79 stars
19 Ratings
  • 5 star values: 5
  • 4 star values: 8
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1

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.

Gallery

Credit: Yossy Arefi

Recipe Summary

Yield:
Makes one 8-by-11-inch tart
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Ingredients

Directions

  • Sprinkle gelatin over water in a small bowl; let stand until softened, about 5 minutes.

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  • 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.

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Reviews (1)

19 Ratings
  • 5 star values: 5
  • 4 star values: 8
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1
Anonymous
Rating: 4 stars
11/08/2017
There is no question that the current recipe for "perfect nut crust" is incorrect. The proportions given would work for a 8 inch tart shell pan, but certainly not for a 10 inch pan. I increased the ingredients by 25%: 1 1/4 cups flour, 8 tbs butter, 4 3/8 ounces chopped walnuts, 1 extra large egg yolk, 1 1/4 tsp salt, 1 1/4 tsp vanilla, and 2 1/2 tbs sugar. Holsen forgot to mention how much walnuts to use in the old nut crust recipe from "Entertaining" recipe, not seen on this site.
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