Description
A sophisticated tart featuring a crisp buttery crust, tart cranberries, and a rich hazelnut caramel topping.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup chilled unsalted butter, cubed
- 1 tbsp sugar
- Pinch of salt
- 2–3 tbsp ice water
- 2 cups fresh cranberries
- 1 cup granulated sugar
- 1/2 cup heavy cream
- 1/2 cup toasted hazelnut halves
- 1 tsp lemon juice
Instructions
- Pulse flour, salt, and cold butter in a processor until crumbly. Add water and pulse until dough forms.
- Chill dough for 60 minutes. Roll out and fit into a tart pan.
- Blind bake at 375F for 15 mins, add weights, and bake 10 mins more.
- Toss cranberries with sugar and lemon juice; spread in the shell and bake for 5 mins.
- Melt sugar in a pot until amber, then whisk in heavy cream until smooth.
- Pour caramel over berries, top with hazelnuts, and bake for 5-8 mins.
- Prep Time: 90 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired