Bake crust, on a rimmed baking sheet, until deep golden brown and firm to touch, 30–35 minutes, rotating halfway through.Crumble and scatter remaining dough around edge of pan firmly press dough up and into edge into an even thickness. Press dough into an even thickness lining bottom of pan. Crumble three quarters of dough into bottom of a 9-inch tart pan with removable bottom.If it still very dry and crumbly, mix in ½ tablespoon water. Using a spatula or wooden spoon, mix oil and 1 tablespoon water into flour until combined and mixture looks slightly crumbly. For the crust, whisk together flour, sugar, rosemary, and salt in a medium bowl.Heat oven to 350✯ (176✬) with rack set in middle position.pink peppercorns, totally optional but they add a mild floral flavor which compliments the honey and cranberry.It’s so delicious you can eat it with a spoon. The cranberry curd used in this tart ( a slight riff on my original cranberry curd) marries together the delicious flavors of fresh cranberries, orange and honey. But more importantly, it’s more flavorful. It’s no secret that I prefer to bake and cook with natural sweeteners so it won’t come as a surprise that my cranberry curd (and my lemon curd) are sweetened with honey instead of white sugar. Ingredients in the Whole-Wheat Olive Oil Crust And finally, it’s prebaked but doesn’t have to be blind-baked (which is usually the most annoying step of pre-baking a crust). How is this crust recipe easier than other? It’s made with olive oil instead of butter, which means it can be mixed together in a bowl with a spoon (no food processor or pastry cutter necessary).Īlso, it’s pressed into the tart pan-not rolled out and gently nudged into the pan. It has an wonderfully toasty, nutty flavor (while being nut-free).Whole-Wheat Olive Oil Crustįor this recipe, I turned to my go-to whole-wheat olive oil crust. Which means out of all the desserts you could bring to the holidays, this is likely one of the easier. This dessert hits every note.Īside from the balance of flavors, this cranberry tart is not overly complicated-my kind of dessert! It’s made with a simple press-in crust which means most of the work comes in the form of the cranberry curd.Ĭurds certainly aren’t the simplest thing to make but they also aren’t the most difficult. A toasty, herby crust holds a creamy sweet-tart filling that is just sweet enough.
The balance of flavors in this tart is out of this world. The combination of a toasty, full-flavored crust and a luscious, vibrant, sweet-tart cranberry curd creates a certain kind of harmony that truly makes taste buds sing. Cut the tart into slices and serve.A Cranberry Curd Tart that is out of this world! This is truly the best cranberry curd tart out there. Using a spatula, spread the cheese layer evenly over the crust. Season with salt and pepper.įor the cheese layer: In a food processor, combine the gorgonzola, cream cheese, sour cream, honey, lemon juice, 1/4 teaspoon salt and 1/8 teaspoon pepper. Bring to a boil and scrape up the browned bits from the bottom of the pan with a wooden spoon. Add the kale and cook until wilted, about 6 minutes. Cook, stirring frequently, until the vegetables are soft, about 8 minutes. Add the mushrooms, leeks, shallot, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Let cool slightly.įor the filling: In a large skillet, heat the butter and olive oil over medium-high heat. On a lightly floured work surface, roll out the dough into a 1/4-inch-thick circle, about 9-inches in diameter.
Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Form the dough into a disc and wrap in plastic wrap. Transfer the dough to a lightly floured work surface and knead until smooth, about 5 minutes. With the machine running, slowly add 1/3 cup water and mix until a dough forms, adding more water if needed, 1 tablespoon at a time. Add the butter and mix on low speed until incorporated, about 2 minutes. For the crust: Combine the flour, salt and baking soda in the bowl of a stand mixer fitted with the paddle attachment.