Cranberry Tart

It's dessert season and cranberries are so overlooked! They want to be more than just a sauce at the Thanksgiving dinner table ! I love taking advantage of the abundance of cranberries available during this time of year. Cranberry orange muffins, an upside down cranberry cake ( which is divine) and this .... this beautiful delicious sweet yet tart cranberry tart. It’s a little bit of work but well worth it!

Ingredients:

Enough ginger snap cookies to make 1 1/4 cups of crumbs

1 cup of walnuts

3 tablespoons brown sugar

4 tablespoons of melted butter

12 ounces of fresh cranberries

1/4 water

1 cup of sugar

3 eggs

2 egg yolks

1/2 cup sugar

1/2 cup fresh lemon juice

Pinch of salt

Directions:

In a food processor blend :

Enough ginger snap cookies to make 1 1/4 cups of crumbs

1 cup of walnuts

3 tablespoons brown sugar

Combine these ingredients in a bowl and add 4 tablespoons of melted butter, mixing with a fork

Press into a buttered 9 inch pie plate or I used a springform pan. Bake at 350 for 10 minutes then set aside to cool.

In a saucepan combine :

12 ounces of fresh cranberries

1/4 water

1 cup of sugar

Bring to a boil, stirring over medium heat and then let simmer for 10-15 minutes until thick

Let cool slightly then process in a Blender or food processor until smooth.

In a saucepan add :

3 eggs

2 egg yolks

1/2 cup sugar

1/2 cup fresh lemon juice

Pinch of salt

Whisk well and slowly temper in cranberry purée

Over medium heat, constantly stirring, cook mixture until thickened, about 10 minutes. Do not walk away, do not stop stirring ! Once thickened, strain through a fine mesh strainer and pour into your crust . Chill for a couple hours to set ! Sever with some whipped cream!