If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: The recipe originally came from a childhood friend. I've changed it a bit & have no idea where she got it. It is now a REQUIRED Thanksgiving dessert. - junecleaver_48
- 12 ounces fresh or thawed frozen cranberries
- 1 3/4 cup Sugar
- 1/2 cup apple juice
- 2 tablespoons lemon juice
- 3/4 cups jam (we love raspberry)
- 1 cup butter - room temp
- 2 large egg yolks
- 2 1/3 cakes flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- prep & cook time, including time to chill is 2 1/2 hours
- you can make the jam mixture and the dough up to 3 days ahead; cover and chill separately
- sort, rinse and drain cranberries
- place berries in a 3 -4 qt sauce pan, over medium heat, stir berries with 1 cup sugar, apple juice and lemon juice until berries have broken down, released their juice & mixture is bubbly. about 10-15 minutes; stir in jam & cook for 1 more minute. Transfer to a bowl, cover and chill until cold.
- With a mixer beat butter with 3/4 cup sugar until smooth; beat in egg yolks, stir in flour, baking powder and salt until well blended. Divide dough into 2 slightly unequal portions. Wrap the larger portion in plastic and flatten into a rectangular shape. Press the smaller portion over bottom and up the side of a 9 inch fluted tart pan with removable rim. Chill wrapped dough and tart shell until firm.
- spoon jam mixture into tart shell and spread level.
- unwrap the second portion of dough; place on lightly floured surface. With lightly floured rolling pin roll out dough into a shape that is about 8 by 10 inches. With a pizza or fluted cutter cut dough into 8 1" by 10" strips. Arrange four strips over filling about 1 inch apart. Place remaining strips over tart at a 45 degree angle to the first set. Trim edges flush with the dough in the pan. sprinkle top of tart lightly with sugar.
- Place the tart on a baking sheet and bake on the lower rack at 350 degrees, rotating 1/2 through baking time until top is golden; 35 to 40 minutes. Serve warm or at room temp.
- This recipe was entered in the contest for Your Best Late Winter Tart (Sweet or Savory)