Brown Sugar-Cranberry Tart Recipe

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Brown Sugar-Cranberry Tart
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Ingredients
16
Count
Nutrition
3449
Calories
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Ingredients:

Directions:

  1. In a standing mixer fitted with the paddle, beat the butter with the sugar at medium speed until light and fluffy, about 3 minutes. Add the egg yolk, vanilla and salt, scrape down the side of the bowl and beat at low speed until smooth. Gradually add the flour, beating until the dough just forms a ball. Pat the dough into a disk and cover with plastic wrap. Refrigerate the dough for at least 1 hour or overnight.
  2. Roll out the dough between 2 sheets of parchment paper into a 12-inch round. Carefully peel off the top layer of parchment paper and invert the dough onto a 9-inch fluted tart pan with a removable bottom. Peel off the parchment paper and gently press the dough into the pan. Trim the dough flush with the rim. Patch any cracks with the dough trimmings. Lightly prick the bottom with a fork. Refrigerate the tart shell until firm, about 30 minutes, or freeze for 10 minutes.
  3. Preheat the oven to 350°. Line the tart shell with foil and fill with pie weights or dried beans. Bake the tart shell for about 30 minutes, until the rim is lightly golden. Remove the foil and weights and bake the tart shell for about 5 minutes longer, until it is lightly golden all over. Set the tart pan on a baking sheet. Increase the oven temperature to 375°.
  4. In a medium saucepan, combine the granulated sugar with the water and cook over moderately high heat, stirring, until the sugar dissolves. Add the cranberries, cover and cook over moderate heat for 3 minutes, stirring once or twice. Remove the pan from the heat and let the cranberries cool to room temperature. Drain the cranberries well; reserve the cranberry syrup.
  5. In a medium bowl, beat the eggs with the brown sugar and flour. Whisk in the half-and-half and the almond extract. Spread the cranberries in the tart shell. Drizzle 1 tablespoon of the reserved cranberry syrup over the cranberries, then pour in the almond custard.
  6. Bake the tart in the lower third of the oven until a skewer inserted in the center comes out clean, 16 to 18 minutes. Transfer the tart in the pan to a rack to cool completely, at least 2 hours. Dust the tart with confectioners' sugar. Cut the tart into wedges and serve with whipped cream.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 3448.59 Kcal (14439 kJ)
Calories from fat 1038.52 Kcal
% Daily Value*
Total Fat 115.39g 178%
Cholesterol 823.34mg 274%
Sodium 871.72mg 36%
Potassium 685.54mg 15%
Total Carbs 579.89g 193%
Sugars 447.83g 1791%
Dietary Fiber 7.64g 31%
Protein 38.46g 77%
Vitamin C 8mg 13%
Vitamin A 1.1mg 38%
Iron 5.7mg 32%
Calcium 304.2mg 30%
Amount Per 100 g
Calories 327.35 Kcal (1371 kJ)
Calories from fat 98.58 Kcal
% Daily Value*
Total Fat 10.95g 178%
Cholesterol 78.15mg 274%
Sodium 82.75mg 36%
Potassium 65.07mg 15%
Total Carbs 55.04g 193%
Sugars 42.51g 1791%
Dietary Fiber 0.73g 31%
Protein 3.65g 77%
Vitamin C 0.8mg 13%
Vitamin A 0.1mg 38%
Iron 0.5mg 32%
Calcium 28.9mg 30%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 77.8
    Points
  • 96
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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