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Cranberry Tart 02

Cranberry Tart 02 comes together with Flour Plus, Sugar, Baking Powder, Salt, and Cold Unsalted Butter Cut Into. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 cup
• 2 tbsp
• 1/2 tsp
• 1/4 tsp
• 4 tbsp
• 1/4 cup
• 1/4 cup
• 12 oz
• 1/3 cup
• 1 tsp
• 1/2 cup
• 3/4 cup
• 2 tbsp
• 1 tsp

Method (preview)

1. 1

   Combine the flour, sugar, baking powder and salt in the bowl of a food processor.

2. 2

   Pulse several times to mix.

3. 3

   Add the butter and pulse repeatedly a coarse mixture with pea-size pieces forms.

4. 4

   Add the egg and pulse about 20 times at 1-second intervals to make the dough form a ball.

5. 5

   If it resists, add no more than 1 teaspoon of water, and pulse to combine.

6. 6

   Transfer the dough to a lightly floured work surface or wrap the dough in plastic wrap and refrigerate for up to 3 days.

7. 7

   Reserve one-third of the dough.

8. 8

   Flour the remaining dough and press it into a disk.

9. 9

   Place the disk of dough into the tart pan and use the floured palm of one hand to press it to cover the bottom of the pan.

10. 10

    Divide the remaining dough into 3 pieces and roll each into a pencil-thick strand about 10 inches long.

11. 11

    Press the dough against the side of the pan and press it well where it meets the dough on the bottom of the pan.

12. 12

    Use your thumb and index finger to pinch and even off the dough at the top rim of the pan.

13. 13

    Combine the cranberries, sugar, orange zest and orange juice in a heavy-bottomed medium saucepan over medium heat.

14. 14

    Cook for about 5 minutes, stirring occasionally, until all the cranberries have popped and the liquid is slightly reduced.

15. 15

    Transfer to a nonreactive bowl and let cool to room temperature.

16. 16

    After the cranberries have cooled, position the oven racks in the upper and lower thirds of the oven; preheat to 350 degrees.

17. 17

    In the bowl of a stand mixer or using an electric mixer on low speed, combine the cream cheese and sugar; beat for about 1 minute or until the mixture is smooth.

18. 18

    Stop and scrape down the bowl and beaters.

19. 19

    Add the vanilla extract and 1 of the eggs.

20. 20

    Beat on low speed until smooth.

21. 21

    Scrape down and add the second egg; beat and scrape down.

22. 22

    Add the sour cream smoothly, mixing until well combined.

23. 23

    Use a small offset spatula to spread the cooled cranberry filling on the tart crust.

24. 24

    Scrape the cheese filling into the prepared pastry crust, smoothing the top.

25. 25

    Bake the tart on the lower rack for 30 to 40 minutes or until the crust is golden brown and the filling is just set (no longer wobbly in the center).

26. 26

    While the tart is baking, make the sour cream glaze: Whisk together the sour cream, sugar and vanilla extract in a medium bowl until just combined.

27. 27

    Remove the tart from the oven and scrape the sour cream mixture onto the top center of the tart (be careful; if you're off-center, some of the glaze might drip off the top).

28. 28

    Use a small metal offset spatula to spread the glaze evenly across the top of the tart.

29. 29

    Return the tart to the oven on the upper rack and bake for 10 minutes, just to set the glaze; it will firm up as it cools.

30. 30

    Transfer to a wire rack to cool.

31. 31

    To serve, unmold the tart and slide it from the metal tart pan base onto a platter.

32. 32

    Cut into narrow wedges.