Cranberry Raspberry Tart
This sweet and tart cranberry raspberry tart has a buttery crust and a spiced and flavorful filling thats packed with bright berry flavors.
Ingredients
Cranberry Raspberry Filling
- 1 pound raspberries fresh or frozen
- 10 ounces cranberries fresh or frozen
- 3 tablespoons freshly-squeezed orange juice
- 1/2 cup granulated sugar
- 3/4 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cloves
- 2 tablespoons corn starch
- 1 teaspoon vanilla extract
- Finely grated zest of 1 orange
Tart Crust
- 1 egg cold
- 1 teaspoon vinegar
- 6 to 7 tablespoons ice water
- 3 cups flour
- 2 tablespoons granulated sugar
- 1 teaspoon kosher salt
- 3/4 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 pinch cream of tartar
- 1 cup unsalted butter cold and hard
Egg Wash
- 1 egg
- 1 teaspoon milk
Instructions
Cranberry Raspberry Filling
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In a medium-sized saucepan, combine the raspberries, cranberries, orange juice, sugar, cinnamon, nutmeg, cloves, and salt and bring to a boil over medium-high heat. Reduce heat to medium-low and continue to cook, uncovered, until the mixture has thickened slightly, the cranberries have burst, and the raspberries have disintegrated, about 25-30 minutes. You can use the back of a wooden spoon to press the cranberries against the sides of the pot to help them burst and release their juices.
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Stir in sifted cornstarch, vanilla extract, and orange zest and remove from heat. Allow the filling to cool to room temperature (DO NOT put hot or warm filling in the tart. Be patient and wait for it to cool!)
Pie Crust
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Thoroughly grease a 9x9-inch square tart pan and set it aside. Whisk the egg with vinegar and 3 tablespoons of ice water and set aside. Follow instructions below, depending on if you want to make the crust by hand, or if you want to use a food processor.
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MANUAL METHOD: Mix together the flour, sugar, salt, cinnamon, nutmeg, and cream of tartar in a large wide bowl. Using a box grater, grate the butter using the large hole setting of the grater above the bowl, stopping to stir with a fork and coat the butter bits in the flour mixture every 10 seconds or so. When all the butter is in, pinch the mixture together with your fingertips until it resembles the texture of damp sand. Add the water, a tablespoon at a time, mixing it with a fork, until the dough just holds together when you squeeze a fistful of it in your hand.
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FOOD PROCESSOR METHOD: In a small bowl, whisk together the egg, vinegar, and 3 tablespoons of the ice water. Set aside. Cut the butter into individual tablespoons and set aside. Place the flour, sugar, salt, cinnamon, nutmeg, and cream of tartar in the food processor and pulse a few times to mix together. Add the slices of butter and pulse until the butter is reduced to roughly pea-sized pieces. Run the machine while you add the egg mixture, letting it blend for 5 seconds after the liquid is added. Do NOT overmix. Add the remaining ice water, 1 tablespoon at a time, pulsing as you add it, until the dough just holds together. It shouldn't be too wet and sticky, nor should it be super crumbly.
Assembly + Baking
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Divide the dough into two portions, one slightly larger than the other (about 1/3 vs 2/3). Pat the smaller portion into a rough circle shape, cover it, and place it in the refrigerator. Roll out the larger quantity of dough until it is 1/8-inch thick and transfer it to the greased tart pan. Press the crust into the pan, trim off the excess leaving a 1/2-inch overhang. Cover and place the pan in the refrigerator.
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Preheat the oven to 375 degrees Fahrenheit. To make the top crust, roll out the second piece of dough until it is 1/8-inch thick. Cut the dough into a 10-inch square, and then use a cookie cutter to cut some festive shapes out of the dough (this will allow you to see the filling underneath).
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Remove the tart pan with the bottom crust from the refrigerator, fill it with the filling, and cover with the top crust. Trim the edges of the top crust leaving 1/2-inch extra, and pinch the edges of the top and bottom crust together.
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Mix the egg and milk together to form the egg wash, and generously brush the top of the tart with the egg wash. Place the tart pan on a lipped baking sheet (the butter from greasing the pan might drip out the bottom, and nobody likes a smoking oven), and place it in the oven.
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Bake until the crust is golden and the filling has thickened and is bubbly, about 35 to 45 minutes. Remove and allow to cool for 1 hour before slicing and serving.