Now that it is officially Autumn, it’s pumpkin and cranberry time. I’ve been wanting to make this tart since last year and I had to call 3 different stores to find cranberries. Apparently, September is too early. But never fear! Whole Foods saved the day.
Mmm cranberries. This pie added a hint of zing with some orange zest and of course the traditional cinnamon and nutmeg. I have never used golden raisins or currants before and I have to say they’re absolutely wonderful with cranberries. Speaking of ingredients, the list of things for the filling does seem quite long but it’s actually quite easy. I bought the pecans already chopped and all the dried fruit gets added in as is. The only prep you have to do is zest an orange and mince a little crystallized ginger. All in all, the filling is actually quite quick to put together so don’t be worried!
In my last post, the Spiced Fig Pie, I mentioned I had an issue with the filling amount; too little in that particular dish. For this one, I had the opposite problem, too much! I’d probably scale down to 4 or 5 cups of cranberries instead of 6, and change the other ingredients accordingly.
Overall, this pie was well worth the wait. All my favorite autumn things plus a little orange whipped cream? Done and done. Just missing chocolate and pumpkin….maybe next week!
Cranberry Mince Tart – Recipe from A Year of Pies
You will need:
- 1/2 recipe basic pie dough
- 11-inch tart pan with removable bottom
Orange Whipped Cream
- 1 cup heavy cream
- 3 tablespoons powdered sugar
- 1/2 teaspoon orange extract
- 2 cups granulated sugar
- 1/2 cup water
- 1/2 cup orange juice
- 6 cups cranberries
- Grated zest of 1 orange
- 1/4 cup arrowroot powder or cornstarch
- 1 cup pecans chopped
- 1/2 cup dark raisins
- 1/2 cup golden raisins
- 1/4 cup currants
- 2 tablespoons minced crystallized ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1/2 teaspoon sea salt
- Preheat the oven to 400˚F.
- Prepare the crust: Roll out the dough on a lightly floured surface and fit it into the tart pan. Trim the overhang to 1 inch, then fold it inside the tart pan, pressing it against the pan’s fluted sides.
- Prick the bottom of the crust 6 or 7 times with a fork, then place the crust in the refrigerator for 15 minutes.
- Line the crust with parchment paper, and fill it with dried beans or pie weights. Bake 10 to 12 minutes, then remove from the oven, leaving the oven on and reducing the temperature to 375˚F.
- Remove the dried beans or pie weights and the parchment paper from the crust, and cool it slightly before filling.
- Prepare the orange whipped cream: Combine the heavy cream, powdered sugar, and orange extract in a medium-size bowl. Using an electric mixer, beat at highest speed until billowy peaks form.
- Transfer the whipped cream to a serving bowl and chill in the refrigerator until ready to serve with the pie.
- Prepare the filling: Combine the sugar, water, and orange juice in a medium-size saucepan and heat, stirring, over medium-high heat until the sugar has completely dissolved.
- Add the cranberries and orange zest and reduce the heat to medium. Cook, uncovered, 5 to 7 minutes, until some of the cranberries have popped and the liquid is gently simmering.
- Remove from the heat and whisk in the arrowroot or cornstarch until fully incorporated into the cranberry mixture. Set aside.
- Combine the pecans, dark raisins, gold raisins, currants, crystallized ginger, spices, and salt in a medium-size bowl. Stir to mix thoroughly.
- Add the cranberry mixture to the bowl with nuts and fruits, and stir again to mix thoroughly.
- Assemble the tart: Pour the filling into the prepared crust, using a spatula to spread it evenly. Bake in the 375˚F oven for 25 minutes, until the crust edges are golden brown and the filling is set.
- Cool at least 1 hour before serving with the orange whipped cream, and first remove the sides of the pan.