Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Nut-Crusted Cranberry Tart 3.8 (19) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 8, 2019 Print Share Share Tweet Pin Email Photo: Yossy Arefi Yield: 1 8-by-11-inch 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. Ingredients 2 envelopes (¼ ounce each) unflavored gelatin ½ cup cold water 6 cups fresh cranberries 1 ¾ cups to 2 cups sugar, to taste 1 cup red currant jelly 2 tablespoons cognac Perfect Nut Crust Directions 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. Print