Cranberry Tart Recipe - Laura Vitale - Laura in the Kitchen Episode 237

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Preheat the oven to 400°F.

Prepare the 9-inch pie crust in a tart pan with a removable bottom, placing it on a baking sheet lined with aluminum foil.

In a saucepan over medium-high heat, add fresh cranberries, water, freshly squeezed orange juice (with a little pulp), and orange zest.

Bring the mixture to a boil and cook for about 3 minutes or until the cranberries start popping.

Reduce the heat to medium-low and add granulated sugar and a touch of flour, stirring to combine.

Increase the heat back to medium and cook for about 1 minute or until the mixture thickens.

Add unsalted butter to the cranberry mixture and stir until melted and creamy.

Pour the cranberry mixture into the prepared tart pan, spreading it evenly to create a thin layer.

Bake in the preheated oven for 35 to 40 minutes or until the mixture is bubbly and the crust is golden brown.

Allow the tart to cool completely before serving.

Dust the cooled tart with confectioner's sugar before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens