A Cranberry Tart, A Seasonal Treat

The finished tart, shiny and yummy

We were off for a post-Thanksgiving gathering and I told our host that we would be bringing something “seasonal.” I wouldn’t say what, because I like there to be some element of surprise. What I brought was a cranberry tart. It was seasonal (needs fresh cranberries), yummy, and it’s not difficult to make.

I will offer the caveat: I’ve got some kitchen skills, and (at least) I think I’m pretty good at making desserts. I made this more difficult by baking it in a tart shell, because I like the way that looks. It could be done in a pie shell, but even then I would use the richer tart crust. The tart really is akin to a pecan pie, but with cranberries (and that’s good because I don’t much care for pecan pie).

I finished it off with an apricot glaze, as a result of binging on episodes of The French Chef. Once again, this is not difficult, and the glaze isn’t simply pretty, the apricots give the tart another level of flavor. You can paint this stuff on practically anything.

Docking. Almost ready to bake

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