Discover the Secrets to Crafting Martha Stewart’s Holiday Cranberry Tart
Martha Stewart has introduced an essential delectable dessert for your holiday celebrations in her latest cookbook.
The legendary television figure and entrepreneur, 83, launched her 100th book, Martha: The Cookbook, last month, and she is exclusively sharing the recipe for her festive cranberry tart with Us.
“This is a straightforward, delicious, and visually appealing dessert that requires a baked pâte brisée tart shell and a cooked cranberry filling,” she stated in the latest edition of Us Weekly. “For those hosting, it can be prepared the day prior and stored chilled. It cuts into beautiful wedges and pairs wonderfully with whipped cream.”
Regarding the tart, Stewart mentions, “I prefer fresh cranberries, but frozen ones will work as well.”
Perfect for sparking inspiration for holiday gatherings, Martha: The Cookbook offers a wide array of exquisite recipes and useful kitchen advice suitable for cooks of every age. The book achieved status as a No. 1 online bestseller even ahead of its November 12 launch, according to Variety.
“[It’s] a compilation of 100 of my most cherished recipes and tips, along with photographs from my personal archives and the stories that inspired them,” Stewart noted on her website in honor of the book’s release. “I take great pride in this book. It’s one I’m confident you’ll want to read from start to finish.”
Keep scrolling to discover the full cranberry tart recipe from Stewart.
Cranberry Tart
Serves 10
Ingredients
For the Crust:
- Unbleached all-purpose flour, for dusting
- 1 disk (½ recipe) Pâte Brisée (recipe below), chilled
For the Filling:
- 2 (¼-ounce) envelopes unflavored gelatin
- 6 cups fresh cranberries
- 1¾-2 cups sugar, to taste
- 1 cup red currant jelly
- 2 tablespoons cognac
- Whipped Cream for serving (optional)
Instructions
1. Prepare the crust: On a lightly floured surface, roll the dough into a 13-inch circle. Use a dry pastry brush to remove any excess flour. Fit the dough into a 10-inch round fluted tart pan with a removable bottom, pressing it to the rim of the pan. Prick the bottom of the tart shell all over with a fork. Freeze until firm, about 15 minutes.
2. Preheat the oven to 375 degrees F. Uncover and line the tart shell with parchment paper, pressing it into the edges, and fill with beans, rice, or pie weights. Bake until the sides are firm and golden, about 20 minutes. Remove the weights and parchment and continue baking until the bottom of the crust is dry and golden, 15 to 20 minutes more. Allow to cool completely on a wire rack.
3. Prepare the filling: Sprinkle gelatin over ½ cup cold water in a small bowl, allowing it to stand until softened, about 5 minutes. Combine cranberries, sugar, jelly, and cognac in a saucepan, cooking over low heat for 12 to 15 minutes. (Avoid overcooking, as this may cause excessive liquid; the cranberries should be soft but not bursting.) Remove from heat and allow to cool slightly. Stir in the softened gelatin and let the mixture cool completely. Pour the cranberry filling into the tart shell and chill for at least 1 hour before unmolding and serving with whipped cream, if desired.
For the Pâte Brisée:
Makes enough for one 9-inch double-crust pie or one 10½-by-15¼-inch single-crust pie.
Ingredients
- 2½ cups unbleached all-purpose flour
- 1 teaspoon sugar
- 1 teaspoon table salt
- 2 sticks (1 cup) cold unsalted butter, cut into small pieces
- 7-8 tablespoons ice water
Instructions
1. In a food processor, pulse the flour, sugar, and salt until combined.
2. Add the butter and pulse until the mixture resembles coarse meal with some pea-size pieces remaining.
3. Drizzle 5 tablespoons of ice water over the mixture; pulse several times to combine. Add more water, 1 tablespoon at a time, pulsing until the mixture holds together when pinched.
4. For a 9-inch pie, shape the dough into 2 disks, wrap each in plastic, and refrigerate for at least 1 hour and up to 1 day before use. For a single crust, shape the dough into 1 disk, wrap in plastic, and refrigerate for at least 1 hour and up to 1 day before use.
For the Whipped Cream:
Makes 2 cups
Ingredients
- 1 cup cold heavy cream
- 2 tablespoons confectioners’ sugar, or to taste
Instructions
1. In a chilled medium bowl, whisk the cream with an electric mixer on medium speed until soft peaks form, approximately 3 minutes. Add the confectioners’ sugar and whisk until stiff peaks form, around 2 minutes more.
