Easy & Delicious Cranberry Raisin Tart: Your Perfect Fall Dessert Recipe
As the leaves turn golden and a crisp chill fills the air, our thoughts naturally drift towards warm, comforting desserts. This Cranberry Raisin Tart perfectly embodies the spirit of autumn and the upcoming holiday season. Imagine a beautifully rustic, free-form tart, brimming with a vibrant, sweet-tart filling, all nestled within a tender, homemade crust. It’s an effortlessly elegant dessert that promises to delight, especially when served with a generous scoop of vanilla ice cream.
Embracing the Flavors of Fall: More Than Just Pumpkin
Let’s be honest, by the time Thanksgiving arrives, many of us have already indulged in an abundance of traditional holiday fare. Turkey, mashed potatoes, and pumpkin-flavored everything tend to dominate the seasonal menu. While these classics are undoubtedly cherished, there’s always room for something fresh, exciting, and equally festive. This cranberry raisin tart offers a delightful departure from the usual, bringing a burst of bright, tangy flavor that beautifully complements the rich, savory dishes of the season.
It’s the ideal candidate for those looking to expand their holiday dessert repertoire or simply enjoy a delicious, seasonally inspired treat. And fear not, for there’s truly no such thing as too many dessert options when you’re celebrating with loved ones.
The Golden Raisin Debate: A Sweet Revelation
The name “Cranberry Raisin Tart” might immediately trigger a reaction in some, especially those who vehemently dislike raisins. It’s a surprisingly common culinary divide! However, before you dismiss this recipe entirely, let’s talk about the star supporting actor: golden raisins. Unlike their darker, often chewier counterparts, golden raisins offer a distinctly milder, sweeter, and more delicate flavor profile. They bring a subtle honey-like sweetness that beautifully balances the tartness of the cranberries without overpowering the overall taste.
For those firmly in the anti-raisin camp, rest assured the cranberries are truly the main event here. While I highly recommend trying it with the golden raisins for their unique contribution, you can absolutely customize this tart. Feel free to omit the raisins entirely and increase the cranberries by ¾ to 1 cup, perhaps adding a touch more sugar to taste. This will result in a purely cranberry-focused tart that is equally delicious and satisfying. So, whether you’re a raisin lover or a skeptic, this tart can be adapted to suit your preference, ensuring everyone finds joy in every bite.
The Radiant Cranberry: The True Star of the Show
Beyond the optional raisins, the undeniable star of this tart is the fresh cranberry. Their vibrant ruby hue and famously tart flavor are quintessential to fall and winter baking. In this recipe, the cranberries burst during cooking, releasing their bright juices and creating a rich, slightly thickened filling that’s both tangy and sweet. The addition of fresh orange juice and zest perfectly complements the cranberries, enhancing their natural brightness with a fragrant citrus note. This combination elevates the tartness, preventing it from being overly sour, and adds a layer of complex flavor that is truly irresistible. Each bite offers a delightful explosion of seasonal taste, making it an instant classic for any autumn gathering.
The Rustic Charm of a Free-Form Tart (Galette)
One of the most appealing aspects of this dessert is its “free-form” nature, often referred to as a galette. Unlike traditional pies or tarts that require precise shaping in a pan, a free-form tart is wonderfully forgiving and incredibly easy to assemble. You simply roll out the dough, pile the filling in the center, and fold the edges over to create a rustic, beautifully imperfect border. This method not only simplifies the baking process but also gives the tart a charming, homemade look that is inherently inviting.
This particular recipe comes with a prestigious pedigree, having been discovered in a November 1993 issue of Gourmet magazine. Its inclusion as a cover recipe speaks volumes about its appeal and deliciousness. The simplicity of a galette also contributes to its quick baking time, meaning you can have this delightful dessert out of the oven in less than 30 minutes, often closer to 20-25 minutes. This efficiency is a game-changer, especially during busy holiday preparations.
Master Your Holiday Schedule: Essential Make-Ahead Tips
Planning a holiday meal can be a whirlwind, with oven space at a premium and every minute accounted for. This cranberry raisin tart is a true savior in that regard, offering fantastic make-ahead potential that significantly reduces stress on the big day. Both the flavorful filling and the tender, flaky dough can be prepared up to one or two days in advance. Imagine the convenience: on Thanksgiving morning, all you need to do is roll out the pre-made dough, spoon in the pre-cooked filling, fold the edges, and pop it into the oven.
The filling, a luscious combination of fresh cranberries, golden raisins, bright orange juice and zest, rich brown sugar, and a touch of cornstarch for thickening, is cooked on the stovetop until the cranberries burst and the mixture slightly thickens. Once cooled, it can be stored in the refrigerator until you’re ready to assemble. The homemade tart dough also benefits from a good chill, making it easier to roll out and resulting in a flakier crust. This level of preparation flexibility makes this tart not just a delicious dessert, but a smart choice for any host aiming for a smooth and enjoyable entertaining experience.
A Symphony of Flavors: Serving Your Delightful Tart
The moment this Cranberry Raisin Tart emerges from the oven, golden brown and glistening with its vibrant filling, it promises a truly satisfying culinary experience. The result is a perfect harmony of flavors: deliciously tart from the cranberries, yet beautifully sweetened by the brown sugar and the subtle fruitiness of the golden raisins (or a purely tart experience if you opted for the raisin-free version!). The hint of orange zest adds a fragrant, bright counterpoint that ties all the flavors together.
While superb on its own, this tart reaches its peak when served with a large scoop of high-quality vanilla ice cream. The creamy, cold ice cream melts slightly into the warm, fruity filling, creating a luxurious contrast in both temperature and texture. For an extra touch of indulgence, consider a dollop of freshly whipped cream, perhaps infused with a touch of orange liqueur or vanilla bean. This tart isn’t just a dessert; it’s a festive, new, and wonderfully different addition to any Thanksgiving or fall dessert table, sure to become a beloved tradition for years to come. Its captivating flavors and inviting aroma make it an unforgettable finale to any meal.
Cranberry Raisin Tart
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Equipment
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Half Sheet Pan
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Natural Parchment Paper
Ingredients
Cranberry Raisin Filling:
- ½ cup firmly packed brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon fresh orange zest
- ¼ cup (60 mL) fresh orange juice from ~2 oranges
- 2 cups fresh cranberries picked over
- 1 cup golden raisins soaked in hot water for 5 minutes and drained
- ¼ teaspoon kosher salt
Dough:
- 1¼ cups (150 g) unbleached all-purpose flour
- 3 tablespoons (36 g) granulated sugar
- ¼ teaspoon baking powder
- ⅛ teaspoon kosher salt
- 6 tablespoons (3 oz; 85 g) unsalted very cold butter cut into small cubes
- 1 large egg cold
- 1 tablespoon (15 mL) cold water
Egg Wash:
- 1 large egg, plus 1 tablespoon (15 mL) water
- turbinado or demerara sugar for sprinkling
Instructions
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.