Name: Cranberry-Raspberry Tart Pastiche
Yield: Makes one 10- or 11-inch tart; serves about 10
Ingredients: 1½ cups heavy cream; 2 tablespoons well-beaten egg (about ½ of a large egg); ½ cup plus 2 tablespoons plus 2 teaspoons (1 stick plus 2 tablespoons plus 2 teaspoons) cold unsalted butter, cut into pieces; ½ cup sugar; 4 large egg yolks; 1½ teaspoons sugar; ¾ scant cup fresh raspberries, picked over and loosely packed (5 ounces); 3⅔ cups fresh or frozen (not thawed) cranberries (12 ounces), rinsed and picked over; ¾ cup sugar; ½ vanilla bean, split lengthwise, or 1 teaspoon pure vanilla extract; Thin strands of orange zest, for garnish; 2 tablespoons plus 2 teaspoons lukewarm water; ½ teaspoon salt; 2 scant cups (8 ounces) all-purpose flour

Preparation info

Makes one 10- or 11 inch tart; serves about
10

Difficulty
Medium

Appears in

Classic Home Desserts

By Richard Sax

Published 1994

About

A glistening jewel box of a tart, with pureed raspberries and whole cranberries combined over a pure cream custard that just holds its shape.

The secret to this tart: Baking the custard at a low temperature results in a luscious consistency.

Ingredients

Pastiche Tart Dough

2 tablespoons plus 2 teaspoons lukewarm water
½ teaspoon

Method

PASTICHE TART DOUGH: In a small bowl, stir together the water and the salt until the salt dissolves. Place in the refrigerator until cold. In a food processor or bowl, combine the flour and sugar. Add the butter and pulse or cut in until the mixture is crumbly. Turn off the machine. Stir the beaten egg into the cold water mixture; add it, pulsing or stirring with