Cranberry Eggnog Tart
By
Kim Biegacki
@pistachyoo
1
★★★★★ 2 votes5
Ingredients
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FOR COOKIE CRUST
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1 1/4 call purpose flour
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1/4 csugar
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1/2 tspsalt
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7 Tbspunsalted butter, softened
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1 largeegg
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FOR FILLING
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1 1/2 pkg(8 oz.) packages of cream cheese, softened
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2 Tbspcreme fraiche or heavy cream
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1/2 cplus 2 tbsp sugar
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2 largeeggs
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2 largeegg yolks
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3 Tbspbourbon
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1 tspvanilla
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1/3 tspfreshly grated nutmeg
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1/4 tspsalt
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2 ccranberry jam
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1/4 cwater
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CRANBERRY JAM
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12 ozbag fresh or frozen cranberries (not thawed; 3 1/2 cups)
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1 csugar
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1/2 cfresh orange juice
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1 cwater
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CANDIED ORANGE & CRANBERRY COMPOTE
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3/4 cwater
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3/4 csugar
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1 largeorange, navel quartered lengthwise & sliced crosswise paper thin (including peel)
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1/4 cfresh or frozen, sliced cranberries
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1 - 2 Tbspgrand marnier or any orange flavored liqueur
How to Make Cranberry Eggnog Tart
- Special equipment: a 10-inch fluted metal quiche pan (2 inches deep) with a removable bottom; about 3 cups pie weights or raw rice; a pie shield (optional); a small offset spatula.
(I didn't have 3 cups of rice, so I just put another pie dish made of glass or maybe it was Pyrex down inside the other. It worked out in a pinch.) - Make crust:
Pulse together all crust ingredients in a food processor just until a dough forms. Press dough evenly onto bottom and up side of quiche pan with floured fingers. Chill shell until firm, about 30 minutes.
Put oven rack in middle position and preheat oven to 350°F.
Line shell with foil and fill with pie weights, then bake until edge is pale golden, 20 to 25 minutes. Carefully remove foil and pie weights and bake shell until edge is golden and bottom is pale golden, 15 to 20 minutes more. Cool completely in pan on a rack.
Reduce oven temperature to 300°F. - FOR HOMEMADE CRANBERRY JAM:
Bring all ingredients to a boil in a 2-quart heavy saucepan over moderate heat, stirring occasionally. Reduce heat and simmer, uncovered, stirring occasionally, until slightly thickened, about 20 minutes (jam will continue to thicken as it cools).
Force jam through a fine-mesh sieve into a bowl, discarding skins and seeds. Cool, stirring occasionally.
Cooks' note: Jam can be made 4 days ahead and chilled, covered.
Makes about 2 cups --- Active time:15 min --- Start to finish:1 hr
This Recipe for the jam is by Ruth Cousineau