Cranberry-Raspberry Tart Pastiche


Preparation info

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


    • Difficulty


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.


Pastiche Tart Dough

  • 2 tablespoons plus 2 teaspoons lukewarm water
  • ½ teaspoon


  1. 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