Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Nut-Crusted Cranberry Tart 3.8 (19) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 8, 2019 Print Rate It 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. Rate it Print