Cranberry and Brown Sugar Custard Tart

Cranberry and Brown Sugar Custard Tart

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Make this custard as an alternative dessert that complements classic pies. The berries are sweet yet tart and it has a creamy custard filling that everyone will love.

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Time needed

45 min preparation + 1 hour cooking

Serving Size / Yield

1 tart

Ingredients

  • Tart shell:
  • 1 stick butter, softened
  • 1/3 C. sugar
  • 1 large egg yolk
  • 14 tsp. vanilla extract
  • 1/4 tsp. salt
  • 1 1/4 C. flour
  • Filling and Topping:
  • 1 1/2 C. sugar
  • 1/4 C. water
  • 2 C. cranberries
  • 2 large eggs
  • 1/2 C. brown sugar
  • 1 1/2 tsp. flour
  • 1/4 C.+ 2 Tbs. half-and-half
  • 1/8 tsp. almond extract
  • confectioners' sugar, for dusting

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Directions

Make the tart shell by beating the butter and the sugar at medium speed until light and fluffy, about 3 minutes. Add the egg yolk, vanilla, and salt. Beat at a low speed until smooth. Gradually add the four and beat until the dough forms a ball. Form the dough into a disc and cover in plastic wrap. Refrigerate for at least 1 hour.

Roll out the dough between 2 sheets of parchment paper until it's a 12-in. circle. Carefully peel the top layer of the parchment paper off and invert it into a 9-in. tart pan with a removable bottom. Peel off the top parchment paper and gently press the dough into the pan. Trim the dough flush with the rim. Lightly prick the bottom with a fork and refrigerate for 30 minutes, or freeze for 10 minutes.

Preheat the oven to 350 degrees and line the tart shell with foil. Fill the pie with weights or dried beans. bake the tart shell for 30 minutes, or until the rim is lightly golden. Remove the foil and weights and bake for another 5 minutes. Set the tart pan on a baking sheet. Increase the oven heat to 375 degrees.

To make the filling, combine the sugar with the water in a medium saucepan and cook over medium high heat, stirring, until the sugar dissolves. Add the cranberries, cover, and cook over medium heat for 3 minutes, stirring once. Remove the pan from the heat and let the cranberries cool to room temperature. Drain the cranberries and reserve the cranberry syrup.

In a medium bowl, beat the eggs with brown sugar and flour. Whisk in the half-and-half and almond extract. Spread the cranberries in the tart shell and drizzle 1 Tbs. cranberry syrup over the cranberries. Pour in the almond custard.

Bake the tart in the lower third of the oven for 16 to 18 minutes. Transfer the tart to cool completely, about 2 hours. Dust the tart with confectioners' sugar and serve.

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