Nut-Crusted Cranberry Tart

By kathryns

A touch of cognac really brings out the flavor of the cranberries. Serve with whipped cream (bourbon?) . This is made in a rectangle tart pan with removable bottom

Ingredients

• Nut Crust:
• 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
• 3 1/2 ounces walnuts, finely chopped
• 6 tablespoons unsalted butter, room temperature
• 2 tablespoons sugar
• 1 teaspoon coarse salt
• 1 large egg yolk
• 1 teaspoon pure vanilla extract

Details

Servings 8
Preparation time 80mins
Cooking time 120mins

Preparation

Step 1

Crust:

Preheat oven to 375 degrees.

In the bowl of an electric mixer fitted with the paddle attachment, combine walnuts, butter, sugar, flour, salt, yolk, and vanilla. Beat until well combined. Firmly press into the bottom and up the sides of a 10-inch or 11-by-8-inch fluted tart pan with a removable bottom. Freeze until firm, about 30 minutes. Bake until edges are set and golden, about 40 minutes. Remove from oven and let cool completely on a wire rack.

Filling:

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.