"This Spiced Pumpkin Tart with Candied Cranberries combines a smooth, spiced pumpkin filling with the tangy, sweet flavor of homemade candied cranberries."
Spiced Pumpkin Tart with Candied Cranberries
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Prep time 20mins
Cook time 45mins
Serves or Makes: 8
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ingredients
- 1 cup fresh or frozen cranberries
- 1 cup granulated sugar
- 1 cup water
- 1/2 cup granulated sugar for dusting
- 1 1/2 cups flour
- 2/3 cup powdered sugar
- 12 tbsp melted butter
- 15 oz can pumpkin puree
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1 teapsoons pure vanilla
- 1/2 teaspoons salt
- 1/2 teaspoons cinnamon
- 1/2 teapsoons ground ginger
- 1/2 teapsoons nutmeg
- 1/2 teapsoons ground cloves
- 2 eggs, beaten
- fresh whipped cream
Method
Step 1
Make the candied cranberries the day before Thanksgiving. Combine the water and sugar in a saucepan over medium heat, stirring to melt the sugar. Bring to a simmer then take off the heat and pour into a container. Stir in the cranberries and let them sit in the warm syrup for 3 minutes. Drain the syrup and reserve to use in drinks.
Step 2
Place the sugar in a pie dish and roll the cranberries in the sugar until they are fully coated. Place the cranberries on a sheet of parchment paper on a cookie rack and let them dry overnight. The next day, toss the cranberries again in sugar before garnishing the pumpkin tart. Keep the candied cranberries stored in a covered container.
Step 3
Make the shortbread crust and bake the pumpkin tart the morning of Thanksgiving so it can chill in the fridge at least 4 hours before serving. (Or make a day ahead).
Step 4
In a bowl combine the flour, powdered sugar and melted butter and stir to combine until the mixture forms a soft dough ball. Press the dough with your fingers into the bottom and up the sides of a 9x9" tart pan with a removable bottom. Trim off any extra pastry around the rim of the tart. Refrigerate the pastry in the tart pan for 20 minutes to firm up the butter in the dough.
Step 5
Preheat the oven to 325. In a mixer bowl, add the pumpkin, heavy cream, sugar, vanilla, salt, cinnamon, ginger, nutmeg, cloves and eggs and beat at low speed to combine. Pour the pumpkin filling into the chilled shortbread crust.
Step 6
Place the pumpkin tart on a cookie sheet and put into the oven. Bake for 45-50 minutes until the filling is set but still a bit soft in the middle. Remove the tart from the oven and cool on a cookie rack. Place the pumpkin tart in the refrigerator and let it cool for at least 4 hours or overnight. Just before serving, garnish the Pumpkin Tart with some of the Candied Cranberries. Spirnkle the top of the tart with Holiday cookie sprinkles. Serve slices of the Pumpkin Tart with fresh whipped cream.