The flavors of this tart remind me of an exotic Moroccan dessert. I like serving this with pistachio ice cream and steaming hot cups of mint tea. Delicious! I typically bake this tart one day ahead and leave it overnight at room temperature. Feel free to use your favorite tart dough, or my recipe below.
Recipe courtesy of Hedy Goldsmith
Cranberry Tangerine and Candied Ginger Tart with Cardamom Crumbles
Total:
4 hr 25 min
Active:
35 min
Yield:
One 10-inch pie, 8 to 10 servings
Level:
Intermediate
Total:
4 hr 25 min
Active:
35 min
Yield:
One 10-inch pie, 8 to 10 servings
Level:
Intermediate

Ingredients

Tart Dough:
  • 1 1/2 cups unbleached all-purpose flour
  • 2 teaspoons granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 4 ounces unsalted butter, very cold and cut into 1-inch cubes 
  • 6 tablespoons heavy cream
  • Butter, for greasing
Cardamom Crumbles:
  • 1 3/4 cups granulated sugar
  • 2 tablespoons tangerine zest
  • 1 1/4 cups unbleached all-purpose flour
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon kosher salt
  • 6 ounces unsalted butter, chilled and cut into 1/2-inch pieces
Cranberry Tart:
  • 3/4 cup granulated sugar
  • Zest of 2 tangerines
  • 6 cups fresh cranberries, washed and dried 
  • 1/2 cup candied ginger, cut into small pieces
  • 1/3 cup dark brown sugar, packed

Directions

Preheat the oven to 375 degrees F. 

For the tart dough: Combine the flour, sugar, cinnamon and salt in a medium bowl. Add the cold butter and toss to coat. Pinch the butter and flour together until the butter is flaky. Start to rub in between your fingers until it looks like coarse cornmeal. 

In the center of the bowl pour the cream. Using a rubber spatula, turn the flour over in the bowl repeating until the cream is absorbed. With your fingers press the dough to form a compact disc. Remove the dough. Cover the bowl with plastic wrap and chill, about 1 hour. 

Working quickly, roll the dough into a 13-inch circle and carefully place it into a greased 10-inch tart pan. Gently fold the excess dough against the sides creating a reinforced crust. Press down the dough, trimming if there is extra that extends beyond the pan. Chill for an additional 30 minutes. 

Place kitchen parchment paper over the chilled dough, fill with weights, beans or raw rice are prefect. Bake, 15 to 18 minutes. Reduce the oven temperate to 350 degrees F. Carefully remove the parchment and continue baking until the tart shell is golden brown and fully baked, 10 to 12 minutes. Set aside and allow to completely cool. 

For the cardamom crumbles: Begin the cardamom crumbles in a bowl of a stand mixer with a paddle attachment, with the sugar and tangerine zest. In the palms of your hands, rub together the sugar and zest to release the tangerine oils. Add the flour, cardamom, cinnamon, ginger and salt and mix at medium speed until small clumps of dough form. Dump onto a sheet pan. Chill until needed. This can be made up to 2 days ahead. 

For the cranberry tart: In the palms of your hands, rub together the sugar and zest in a large bowl. Add the cranberries, candied ginger and brown sugar and toss well. Fill the baked tart shell with the cranberries, top with the cardamom crumbles and bake until golden brown and the cranberries begin to bubble up through the crumble, 45 to 50 minutes. 

Remove the tart from the oven and allow to cool to room temperature. I prefer waiting an hour or longer before cutting the tart. This gives the very juicy cranberries time to cool, allowing the tart to set up. I've even let it sit all night on the counter.

Categories:

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