If you recall, back in early summer during rhubarb season, I posted a recipe for Rhubarb Crumb Tart. That recipe was based off of this one, a Cranberry Crumb Tart I make every holiday season. The truth be told, this is my favorite way to make it and I can’t wait for the cranberries to show up in late fall to go for it. This is hands down, one of our all-time favorite holiday desserts. The original recipe is from Anna Pump’s Country Weekend Entertaining cookbook and from the very first time I made it years ago, its remained at the top of our list. The perfect combination of tart and sweet is indescribably delicious and it’s one of those no-fail desserts that your guests won’t wait until after they eat to start singing its praises. As a matter of fact, the “ooohs” and “aaahhs” will start up pretty much immediately! A little vanilla ice cream on the side and this dessert will shoot to the very top of your holiday “best of’s” list as well. I implore you to give it a try before cranberry season is over.
Cranberry Crumb Tart
2 cups flour
1 1/2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
6 tablespoons (3/4 stick) cold butter, cut into very small pieces
2 small egg yolks
1/4 cup water
4 1/2 cups fresh or frozen cranberries
3/4 cup sugar
Grated rind of 1 orange
3/4 cup flour
3/4 cup sugar
1/2 teaspoon ground cinnamon
6 tablespoons (3/4 stick) cold butter, cut into small pieces
To make the crust, place the flour, sugar, salt, baking powder, and butter in the bowl of a food processor and pulse 5 times. Add the egg yolks and water. Process until the dough forms a ball. Remove the dough, cover with plastic wrap, and chill in the refrigerator for 30 minutes.
Preheat the oven to 400 degrees. Butter a 9-inch tart pan with a removable bottom.
Transfer the chilled dough to a lightly floured surface and roll the dough out to 1/4-inch thickness. Fit it into the tart pan, pressing the dough against the bottom of the pan and up the sides.
For the filling, in a bowl, combine the cranberries, sugar, and orange rind. Transfer to the uncooked crust, making sure the sugar is evenly distributed among the berries. (It might seem like you have too much filling for the pan, but just spread it evenly and it will cook down a little.)
For the topping, place all the ingredients in a bowl and rub the mixture with your fingertips until it starts to cling together. Sprinkle the crumb mixture evenly over the cranberry filling.
Place on a baking sheet (to catch drips) and bake for 45 minutes, or until the fruit is bubbling and the crumbs turn golden brown. Cool for 2 hours before serving. (I serve with vanilla bean ice cream, but it’s great on its own, too!)