Spring 2020. I was craving pie. Sadly, I had no flour and no fresh fruit, aside from an old orange. Thus, the Cranberry and Orange Tart was born out of pure necessity. Dried cranberries were used here, but dried tart cherries or barberries can easily be substituted. For this, the crust is made out of saltines, and so the sweet-tart-salty complexity is a flavor explosion. Adding a touch of Indonesian cinnamon and ginger powder enhances these flavors. The saltine crust is just fun, and much less labor intensive to make than tart dough. This is what you get when you play with your food!
Orange, Cinnamon and Cranberry Tart
Spring 2020. I was craving pie. Sadly, I had no flour and no fresh fruit, aside from an old orange. Thus, the Cranberry and Orange Tart was born out of pure necessity. Dried cranberries were used here, but dried tart cherries or barberries can easily be substituted. For this, the crust is made out of saltines, and so the sweet-tart-salty complexity is a flavor explosion. Adding a touch of Indonesian cinnamon and ginger powder enhances these flavors. The saltine crust is just fun, and much less labor intensive to make than tart dough. This is what you get when you play with your food!
Spring 2020. I was craving pie. Sadly, I had no flour and no fresh fruit, aside from an old orange. Thus, the Cranberry and Orange Tart was born out of pure necessity. Dried cranberries were used here, but dried tart cherries or barberries can easily be substituted. For this, the crust is made out of saltines, and so the sweet-tart-salty complexity is a flavor explosion. Adding a touch of Indonesian cinnamon and ginger powder enhances these flavors. The saltine crust is just fun, and much less labor intensive to make than tart dough. This is what you get when you play with your food!
Ingredients
For the Crust:
- 1-1/2 sleeves of saltine crackers, approximately 60 crackers
- 1/2 cup melted butter
- 1/3 cup honey
For the Filling:
- 2 eggs
- 1 cup dried cranberries, dried tart cherries or barberries
- 1/2 cup heavy cream
- 1/2 cup melted butter
- 3/4 cup brown sugar
- 1/4 cup Greek yogurt
- 1/2 teaspoon salt
- 1-1/2 tablespoons cornmeal
- 1/2 teaspoonGinger - Powder
Ginger - PowderThe perky heat of ginger is concentrated in the dried powder, and we like to keep plenty on hand for baking, marinades and sauces. You can also slip a pinch into salad dressings, mea... - 1 tablespoon orange zest
- 1/2 teaspoon Cinnamon - Cassia Indonesian
Cinnamon - Cassia IndonesianCassia-cinnamon is such a familiar and beloved spice it needs little introduction. A global favorite for its delicious aromatic flavor, we keep a fresh supply flowing through our sho... - 1-1/2 teaspoons Beet Powder
Beet PowderThis powdered version of the familiar and often maligned vegetable can be used soups, stews, vinaigrettes, or anywhere a pop of bright color and a subtle sweetness are desired. Beet ...
Preparation
For the Crust:
Preheat the oven to 350 degrees F. Have a 9-inch tart pan with a removable bottom ready. Pan spray it liberally.
Add the saltines to a food processor and pulse until they are small crumbs. You can also add them to a plastic bag and pound them until they are small crumbs, too.
Mix in the melted butter and honey. Stir until combined and they resemble cornmeal.
Mix in the melted butter and honey. Stir until combined and they resemble cornmeal.
Add the cracker mixture to the tart pan. Using the bottom of a glass or measuring cup, press the crumbs evenly through out the pan. Lift some of the mixture onto the edges to form a lip for the tart.
Par bake the crust until light golden brown on a baking sheet in the oven for 16-20 minutes. Reduce oven temperature to 325 degrees F.
For the Filling:
To make the filling add all of the ingredients to a high powered blender and blend for 2 minutes, or until velvety smooth.
Pour the custard into the prepared crust and bake at 325 degrees for 40-45 minutes. Bake until the center giggles only slightly.
Let it cool for 20 minutes before carefully removing from tart pan.
Refrigerator tart for 2 hours before slicing.
To serve dollop with whipped cream or vanilla ice cream to balance the tart dried fruit custard.
Notes:
Decorate your tart!
Have fun!
Use segmented oranges, citrus wheels or meringue.
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Orange, Cinnamon and Cranberry Tart
| Holiday, Desserts
Spring 2020. I was craving pie. Sadly, I had no flour and no fresh fruit, aside from an old orange. Thus, the Cranberry and Orange Tart was born out of pure necessity. Dried cranberries were used here, but dried tart cherries or barberries can easily be substituted. For this, the crust is made out of saltines, and so the sweet-tart-salty complexity is a flavor explosion. Adding a touch of Indonesian cinnamon and ginger powder enhances these flavors. The saltine crust is just fun, and much less labor intensive to make than tart dough. This is what you get when you play with your food!
Jamie Aragonez
Jamie Aragonez
