Cranberry Tart

Name: Cranberry Tart
Yield: Makes one 9-inch tart
Ingredients: 1/2 cup water; 16 ounces (about 4 cups) fresh cranberries; 1 1/2 cups sugar; 1 whole cinnamon stick; All-purpose flour, for dusting; 1/2 recipe Pâte Sucrée (page 333); 1 large egg white, lightly beaten; 1 cup heavy cream; 1/2 cup crème fraîche

January 24, 2012

In a season filled with supersweet treats of all sorts, this aptly named tart stands out for its mouth-puckering flavor. Serve it on Thanksgiving or Christmas—it’s equally suited to both holidays. To keep the crust from becoming soggy when the cranberries are added, brush lightly beaten egg white onto the partially baked shell.

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