Some cosmetic changes in preparation for larger site changes in the works.


Cranberry Tart with Polenta Crust

Veteran Member
6492 posts
Joined: Jan 11, 2007


Posted to Thread #20719 at 8:13 pm on Oct 20, 2011

This crust is a breeze to work with. The tart was a major hit last Thanksgiving.

Cranberry Tart with Polenta Crust
adapted from Dolce Italiano: Desserts from the Babbo Kitchen,
by Gina DePalma

Cranberry Tart Filling
Makes One 10-inch Tart, 8 to 10 Servings

Polenta Tart Crust (see below)
3 cups fresh cranberries
1 cup granulated sugar
cup light corn syrup
cup heavy cream
3 large egg yolks
1 tablespoon pure vanilla extract
2 tablespoons unbleached all-purpose flour
teaspoon kosher salt

Preheat the oven to 350 F. and position a rack in the center

On a floured board, roll the tart dough into an 11-inch circle 1/8-inch thick. Transfer the dough to a 10-inch tart pan with fluted sides and a removable bottom by rolling the dough around the pin like a carpet and then rolling it on to the pan. Press the dough into the bottom and sides of the pan, then trim it so it is flush with the top of the pan. Chill the tart shell while you make the filling.

Sort through the fresh cranberries to make sure there are no stems, bruised or soft berries. In a medium saucepan, stir together the sugar and corn syrup. Place over medium heat and bring to a boil, stirring constantly. Add the cranberries and continue to cook over medium heat until the berries just begin to soften and pop, about 2 minutes. Pour the mixture into a shallow bowl to cool for about 20 minutes, stirring occasionally to dissipate the heat.

In another bowl, whisk together the cream, egg yolks, vanilla extract, flour, and salt. Pour this mixture over the cranberries and stir gently.

Pour the filling into the prepared tart shell. Place the tart on a large baking sheet to catch any drips and bake for 40 to 45 minutes, or until the crust has turned golden brown and the filling is set; it may jiggle slightly but should not be liquid. Allow the tart to cool completely on a rack before carefully removing the sides of the tart pan.

Serve at room temperature or slightly reheated. Wrapped in plastic, the tart will keep in the refrigerator for a few days.

Polenta Tart Crust

This dough is especially good with berries, cherries, and plums, as the chewy texture and yellow hue provide a colorful contrast to soft, succulent fruits.

Makes one 10-inch tart shell

1 cup unbleached all-purpose flour
cup instant or fine polenta (cornmeal)
cup sugar
1 teaspoon kosher salt
Freshly grated zest of 1 lemon or orange
cup (1 stick/4 ounces) unsalted butter, cold, cut into -inch cubes
1 large egg
2 tablespoons extra-virgin olive oil
1 teaspoon pure vanilla extract

Place the flour, polenta (cornmeal), sugar, salt and lemon zest into the bowl of a food processor and pulse to combine them. Add the cold, cubed butter to the bowl and pulse until the mixture resembles coarse sand and no large lumps of butter are visible.

In a small bowl, whisk together the egg, olive oil, and vanilla extract. Add the wet ingredients to the food processor and pulse just until a ball of dough forms.

Form the dough into a disk and tightly wrap in plastic. Chill the dough until it is firm enough to roll, at least 1 to 2 hours.

Continue reading on Luscious Cranberry Tart with Polenta Crust - Seattle Food |

You can't do anything about the length of your life, but you can do
something about its depth. - M

Other messages in this thread: