Easy homemade tart dough is free-formed into a beautiful, easy cranberry raisin tart, perfect for fall entertaining. The filling, a simple combination of fresh cranberries, raisins, fresh orange juice and zest, brown sugar, and a small amount of cornstarch, as well as the dough, can be made up to a day or two in advance.
1cupgolden raisinssoaked in hot water for 5 minutes and drained
¼teaspoonDiamond Crystal kosher salt
1¼cups (150 g)unbleached all-purpose flour
3tablespoons (36 g)granulated sugar
⅛teaspoonDiamond Crystal kosher salt
6tablespoons (3 oz; 85 g)unsalted very cold buttercut into small cubes
1tablespoon (15 mL)cold water
1large egg, plus 1 tablespoon (15 mL) water
turbinado or demerara sugarfor sprinkling
Prepare Filling: Combine all of the filling ingredients in a small saucepan and stir together. Bring the mixture to a low boil over medium-high heat and simmer for 4 to 5 minutes, or until the cranberries begin to burst and mixture thickens slightly.
Remove from the heat, transfer to bowl and cover, and allow to cool completely in the fridge. You can prepare the filling up to a day or two in advance to save time.
Make Dough: Combine the all-purpose flour, sugar, baking powder, and salt into bowl of a large food processor. Pulse to mix. Add the cubed butter. Place entire bowl in the freezer for about 5 minutes to thoroughly chill. Meanwhile, whisk together the egg and water in a small bowl.
Remove the bowl from the freezer and pulse the mixture several times, or until the butter is in very small pieces and the mixture resembles coarse meal. While pulsing, slowly add the egg and water mixture and continue to pulse until the dough just comes together. Be careful not to overwork the dough.
Press the dough together and flatten into a small disc, cover tightly with plastic wrap, and rest in the fridge for at least one hour.
Assemble and Bake Tart: Preheat the oven to 425°F (220°C) with a rack in the center position. Line a half sheet pan with parchment paper. Set aside.
Remove the tart dough from the fridge and place on a lightly floured counter top. Roll into a 12-inch diameter disc, moving the dough as you work to ensure it doesn't stick to the countertop. Don’t worry if its not perfectly round or the edges are slightly jagged.
Transfer the dough onto the lined sheet pan and chill in the fridge or freezer for another 5 to 10 minutes. Spoon the filling into the center of the dough, leaving a 2½ – 3-inch border on all sides. Fold the edges of the dough over, pleating them slightly, while leaving the center of the tart exposed.
Prepare the egg wash by whisking together the egg and water. Lightly brush the exposed dough with egg wash and sprinkle with turbinado or demerara sugar.
Bake for 20 to 25 minutes, or until the pastry is golden brown. Allow the tart to cool completely on the pan set on a cooling rack. Serve at room temperature (or slightly warm) with vanilla ice cream.
Recipe barely modified from November 1993 issue of Gourmet magazine.