Ingredients for Cranberry Jam Tart
- 3 cups Fresh Cranberries
- 1 3/4 cups Sugar
- 1/2 cup Apple Juice
- 2 tablespoons Lemon Juice
- Raspberry Jam
- 1/2 cup (1 stick) softened unsalted Butter
- 2 large Egg Yolks
- 2 1/2 cups All-Purpose Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1/2 cup Cranberry Jam
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How to Make Cranberry Jam Tart
- Preheat oven to 350°F (175°C).
- **Prepare the Cranberry Jam:** Sort through 3 cups of fresh cranberries, discarding any stems or damaged berries. Rinse and drain well.
- In a 3- to 4-quart saucepan over medium heat, combine the cranberries, 1 cup of sugar, 1/2 cup apple juice, and 2 tablespoons of lemon juice. Cook, stirring occasionally, until the cranberries burst and the mixture thickens and becomes bubbly (10-15 minutes).
- Stir in 1/2 cup of cranberry jam and cook for 1 more minute.
- Carefully transfer the mixture to a blender or food processor and blend until completely smooth.
- Press the mixture through a fine-mesh sieve into a bowl, using the back of a spoon to extract as much liquid as possible. Discard the seeds and skins.
- Cover the jam and chill in the refrigerator for at least 1 hour or up to 3 days.
- **Make the Crust:** In a mixing bowl, cream together 1/2 cup (1 stick) softened unsalted butter and 3/4 cup granulated sugar until light and fluffy.
- Beat in 2 large egg yolks.
- Gradually add 2 1/2 cups of all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt, mixing until just combined.
- Divide the dough into two portions, one slightly larger than the other.
- Wrap the larger portion of dough in plastic wrap and flatten into a rectangle. Refrigerate for at least 1 hour.
- Press the smaller portion of dough into the bottom and up the sides of a 9-inch fluted tart pan with a removable bottom.
- Refrigerate the tart shell for at least 1 hour.
- Spoon the chilled cranberry jam mixture into the prepared tart shell and spread evenly.
- On a lightly floured surface, roll out the larger portion of dough into an 8x10 inch rectangle.
- Cut the dough into eight 1x10 inch strips.
- Arrange four strips over the filling, about 1 inch apart.
- Place the remaining strips over the tart at a 45-degree angle to create a lattice top.
- Trim any excess dough.
- Sprinkle the top of the tart lightly with sugar.
- Place the tart on an ungreased baking sheet and bake on the lower rack of the oven for 35-40 minutes, rotating halfway through, until the crust is golden brown and the filling is set.
- Let cool slightly before serving. Enjoy warm or at room temperature!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
248g
Fat
75g
Carbs
33g
