Recipe from Gina DePalma
Adapted by Florence Fabricant
- Total Time
- 2 hours plus 1 hour’s chilling
- Rating
- 4(177)
- Notes
- Read community notes
This is a tart not just in shape but also in flavor, because the berries remain whole, bound in a lightly candied filling. It would provide a brightly refreshing finale to a holiday meal. —Florence Fabricant
Featured in: For the Finale, a Perfect Pie (or Two)
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Ingredients
Yield:10 to 12 servings
- 1¼cups plus 2 tablespoons all-purpose flour
- ½cup instant or fine polenta
- 1¾cups sugar
- 1¼teaspoons salt
- Freshly grated zest of 1 lemon
- 4ounces (1 stick) unsalted butter, diced
- 1large egg plus 3 large egg yolks
- 2tablespoons extra virgin olive oil
- 2teaspoons vanilla extract
- ½cup light corn syrup
- 3cups (12-ounce bag) fresh cranberries, picked over
- ½cup heavy cream
- Confectioners' sugar, optional
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)
394 calories; 15 grams fat; 8 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 62 grams carbohydrates; 2 grams dietary fiber; 44 grams sugars; 4 grams protein; 265 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Step
1
Place 1¼ cups flour, polenta, 1 cup sugar, 1 teaspoon salt and lemon zest in a food processor and process to blend. Add butter and pulse until mixture resembles coarse sand. In a small bowl, beat whole egg with oil and 1 teaspoon vanilla. Uncover processor, pour in liquid ingredients and pulse until a ball of dough forms. This may take 20 or more quick pulses. If necessary, sprinkle in a little water if mixture does not come together. Form dough into a disk and wrap in plastic. Chill at least 1 hour.
Step
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In a 3-quart saucepan, melt remaining sugar over low heat. Stir in syrup and bring to a boil. Add cranberries and cook, stirring, about 2 minutes, until they begin to release juice. Remove to a bowl and allow to cool about 20 minutes.
Step
3
Preheat oven to 350 degrees. Roll out dough to an 12-inch circle and fit into a 10-inch loose-bottom tart pan. If dough tears, it can easily be pressed together.
Step
4
In a bowl, whisk together cream and 2 tablespoons flour. Whisk in three egg yolks, remaining vanilla and a pinch of salt. Pour over cranberries and fold together. Pour into tart shell, place pan on a baking sheet and bake about 40 minutes, until filling bubbles but is not yet firm, and pastry browns. Cool in pan before removing sides; if desired, dust with confectioners’ sugar.
Ratings
4
out of 5
177
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Cooking Notes
Marsha Halper
Is it possible to successfully replace the corn syrup with maple syrup? How much would it change the flavor and consistency?Thanks!
Barbara
It would be great if the ingredients lists for the crust and filling were listed separately. I mistakenly added the 2 T extra flour and 1/2 c extra sugar to the crust. Yes, I should have read more thoroughly, but the author could also have arranged the ingredients separately or included the instruction "(divided)" after listing the aggregates.
sissy
My grandmother and mother always made cranberry pie. We just cut the berries in half, add sugar to taste with a tablespoon of flour or cornstarch for thickener and bake them in your favorite pie crust. You can get fancy and add spices and substitute marmalade for some of the sugar. There's no amount, I put in about 3/4 cup, whatever looks right or how sweet or tart you want to make it.
sissy
I'm from Vermont and my family has made maple syrup for 150 years. I would reduce 3/4 cup or so of syrup to the half cup, and I think it would work fine. Don't leave it on the heat by itself, it boils over in the blink of an eye.
SierraSage
Made this for the first time several years ago - followed the directions to melt/boil sugar before adding cranberries. When I added the cranberries I ended up with a giant cranberry lollipop on my wooden spoon. Ever since I've heated the sugar, syrup, and cranberries at the same time and all is well. I usually make this at least once per holiday season.
NYT Cooking
From Florence: Not true. You certainly can melt sugar without water. Recipes call for water because it’s a little easier but takes longer because you have to cook it until all the water evaporates.
MadalinaM
Wish this recipe had more details on cooking the sugar. I had never done it before and my sugar crystallised.
SierraSage
There's no reason you can't heat the sugar, syrup, and cranberries all together at the same time. The moisture from the cranberries keeps it from turning into a rock-hard sugar mess.
DT
Used a regular pie crust. Subbed maple syrup for the corn syrup and added finely chopped crystalized ginger. Topped with piped Italian meringue. Yum!
Anne
The crust came out beautifully. Cooked the tart at 350 for 50 minutes in my oven. The bottom crust was fully cooked and nicely crumbly. I might tinker with the filling, I don't think adding corn syrup to the cranberries was really necessary and maybe cut back on the cream. I'm certainly going to use the piecrust recipe again for other tarts.
Lisa
This was really delicious and looked so beautiful. I wish I could post a pic of my final product. It was a big wow. The only thing I would do differently next time (i.e. for Christmas) is dial back the sugar--both in the crust and the filling.
beans
- Sub maple syrup for corn syrup & addfinely chopped crystalized ginger. - The crust came out beautifully. Cooked the tart at 350 for 50 minutes in my oven. The bottom crust was fully cooked and nicely crumbly.
Yannick
For some reason, the taste of the pie was off. It tasted as if I had added almond extract dont ask why because I didn’t. The recipe seems overly complicated with a tad too many steps. And the tartness of the cranberries didnt shine. Wont do again
Kate
I read the notes and added a tbsp of water to the sugar before melting. I’m adding fruit later, a little extra water doesn’t matter and makes this step easier. Like others, mine seized up when I added the fruit to the sugar mixture. I kept stirring (forcefully) until the cranberries were heated up and releasing juice and it all worked out fine. Last minute I had to substitute the heavy cream to accommodate a guest. Used full fat coconut milk, worked out great. All in all, successful and tasty!
Louise Olivier
Fabulous seasonal fruit tart. I make it every winter and it’s always a winner with my guests! Thank you
Schwarzenegger
Peanut or canola oil instead of extra virgin olive oil. Sheesh
Tryn M’Best
This is the only constant in our Thanksgiving since this was first published (2007 I believe?). It’s so good even on the years I felt lazy and all the other pies we bought from a local bakery, I was forced into making this one, and frankly I wasn’t even mad. Our family’s version has evolved quite a bit over the years and it’s maybe largely inspired by this recipe at this point rather than truly this recipe, but it never fails to deliver. Few things I love more in this world than this tart.
Sanaz
Love to know about your recipe.
Charles Reznikoff
I make this recipe as mini-tartlets, and it is a huge crowd pleaser. I swap 1-for-1 the hazelnuts with almond flour, otherwise keep the ingredients the same. I press the dough into muffin cups in a muffin tin to form a dough "cup" in the shape of the muffin tin. After freezing the dough, bake the little dough cups, empty, at 350 F for 22-23 minutes or until beginning to brown. Once cooled, each crust is filled with the curd. It is an delightful almond crust, and a nice individual portion
Eileen from New England
I've been making this for a few years. When I cook for Thanksgiving it's often one of my desserts. You can sub simple syrup for the corn syrup.My favorite topping is whipped cream (no sugar) flavored with a touch of brandy or cranberry cordial. Leftovers freeze well.
Andy
Here are the ingredients without including those for the crust: - ¾ cups sugar- ½ cup light corn (or maple) syrup- (chopped crystallized ginger, optional, via user comments)- 3 cups (12-ounce bag) fresh cranberries, picked over- ½ cup heavy cream- 2 tablespoons all-purpose flour- 3 large egg yolks- 1 teaspoons vanilla extract- Pinch (¼ teaspoon) salt- Confectioners' sugar, optional
Yannick
For some reason, the taste of the pie was off. It tasted as if I had added almond extract dont ask why because I didn’t. The recipe seems overly complicated with a tad too many steps. And the tartness of the cranberries didnt shine. Wont do again
beans
- Sub maple syrup for corn syrup & addfinely chopped crystalized ginger. - The crust came out beautifully. Cooked the tart at 350 for 50 minutes in my oven. The bottom crust was fully cooked and nicely crumbly.
LISA HOUCK
I found it easy to press the dough into the shell. There seemed to be more than enough pastry for the small pie pan.
DT
Used a regular pie crust. Subbed maple syrup for the corn syrup and added finely chopped crystalized ginger. Topped with piped Italian meringue. Yum!
Woody
The color of my tart came out Pepto Bismal pink.... What did I do wrong?
Caroline
This was not great. I consider myself quite skilled and this was like a weird pecan pie wannabe. The suspended berries were just in a sugary glop. The crust had nice flavor, but overall this is a flop.
Jane in Maryland
This was beautiful and delicious, but the crust was quite thick and probably needed more cooking time. I was up to 50 minutes and the filling was setting, so I took it out. Next time, I use less of crust to line the pan.
John
Olive oil goes in with the eggs when you add vanilla to the tart
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