Easy & Delicious Cranberry Raisin Tart: Your Perfect Free-Form Fall Dessert
Crafting a beautiful and incredibly easy homemade tart dough, free-formed into a stunning cranberry raisin tart, is simpler than you think. This delightful dessert is a seasonal favorite, perfect for fall gatherings and especially Thanksgiving. Serve it warm with a scoop of creamy vanilla ice cream for an unforgettable treat.
As the holiday season approaches, it’s easy to feel overwhelmed by the sheer volume of delicious food, especially around Thanksgiving. Before the big day even arrives, many of us might already feel like we’ve indulged in endless turkey, mashed potatoes, and pumpkin-flavored everything. But when it comes to desserts, there’s always room for one more, especially when it’s as effortlessly elegant and utterly delicious as this Cranberry Raisin Tart. This recipe offers a refreshing take on traditional fall flavors, providing a perfect balance of tart and sweet that will complement any holiday spread.
There’s truly no such thing as too many dessert options on Thanksgiving, and this free-form tart, often referred to as a galette, is a fantastic addition. It’s less formal than a traditional pie but equally impressive, making it ideal for both casual family dinners and more elaborate holiday feasts. Its rustic charm means there’s no need for perfection, making it a stress-free baking project even for novice bakers. The vibrant colors of the cranberries and the golden hue of the raisins make it visually appealing, while the aroma of freshly baked fruit and pastry will fill your home with a comforting, festive scent.
As its name clearly states, this delightful dessert features raisins. Now, it’s no secret that raisins can be a divisive ingredient, with a vocal contingent of people who vehemently dislike them. Perhaps you’re one of them! However, before you dismiss this recipe entirely, consider that these are *golden* raisins. While I understand that for true raisin skeptics, the color might not make a difference, golden raisins often have a slightly milder, fruitier flavor compared to their darker counterparts, making them a little more palatable to some. I encourage you to give them a try in this context.
But rest assured, even if you remain firmly in the raisin-hating camp, this tart can still be your new favorite. In this recipe, the raisins play a supporting role, contributing a subtle sweetness and texture without overpowering the main star: the cranberries. The tart, juicy cranberries are truly the heart of this dessert. And if you absolutely cannot stand the idea of raisins, don’t fret! You can easily omit them and increase the amount of fresh cranberries by ¾ to 1 cup, possibly adding a touch more sugar to balance the tartness. This simple substitution allows you to enjoy a delicious, raisin-free cranberry tart, ensuring everyone can find joy in this seasonal delight.
The Charm of a Free-Form Tart: Effortless Elegance for Your Holiday Table
This particular recipe for a cranberry raisin tart, or galette, was serendipitously discovered in a November 1993 issue of Gourmet magazine. I was specifically searching for a unique Thanksgiving dessert that would stand out from the usual pumpkin and pecan pies, and this recipe, prominently featured as a cover recipe, immediately caught my eye. What makes this tart truly special, beyond its delicious flavor profile, is its free-form nature. Unlike traditional tarts that require precise shaping in a tart pan, a galette is rustic and forgiving, making it incredibly approachable for home bakers of all skill levels.
The free-form style means there’s no need to meticulously crimp edges or worry about a perfectly symmetrical appearance. You simply roll out the dough, pile the filling in the center, and fold the edges over to create a beautiful, organic shape. This ease of assembly translates directly into time saved in the kitchen, a precious commodity during the busy holiday season. In fact, this tart bakes in less than 30 minutes, allowing you to whip up a fresh, warm dessert with minimal fuss. Imagine having a stunning, freshly baked tart out of the oven in approximately 20-25 minutes – it’s a game-changer for entertaining or simply enjoying a quick, satisfying dessert.
Beyond its quick bake time, this Cranberry Raisin Tart also offers excellent make-ahead potential, which is another significant advantage for holiday meal planning. The vibrant filling, a harmonious blend of fresh cranberries, succulent raisins (golden, of course!), bright fresh orange juice and zest, rich brown sugar, and a touch of cornstarch for thickening, can be prepared up to two days in advance. Similarly, the homemade tart dough can be made a day or two ahead and stored in the refrigerator. This strategic preparation frees up considerable oven space and valuable time on Thanksgiving Day, allowing you to focus on other dishes or simply enjoy the company of your guests. When you’re ready to bake, simply roll out the chilled dough, assemble the tart with the pre-made filling, and pop it into the oven. It’s truly that simple.
Flavor Profile and Serving Suggestions
The finished tart is a delightful symphony of flavors and textures. The cranberries provide a deliciously tart bite that is beautifully complemented by the subtle sweetness of the golden raisins and the caramel notes of the brown sugar. The fresh orange zest and juice infuse the filling with a bright, aromatic quality that truly elevates the overall taste. Encased in a tender, flaky crust, each slice offers a perfect balance of fruit and pastry. This tart is absolutely divine served warm or at room temperature, ideally with a generous scoop of good quality vanilla ice cream. The cold, creamy ice cream melts slightly into the warm fruit filling, creating an exquisite contrast that is simply irresistible.
Incorporating this Cranberry Raisin Tart into your Thanksgiving dessert lineup offers a fresh, slightly different, yet equally festive option. It stands out from the traditional pie selections while still capturing the essence of fall and holiday flavors. Its rustic appearance and comforting taste make it a memorable addition to any autumn celebration, guaranteeing smiles and satisfied palates around your table.
Tips for Tart Success
- Keep Ingredients Cold: For a truly flaky crust, ensure your butter and egg are very cold. This prevents the butter from melting too quickly into the flour, creating those desirable pockets of steam that result in flakiness.
- Don’t Overwork the Dough: Over-mixing the dough can lead to a tough crust. Pulse in the food processor just until the dough comes together. A few crumbs are fine; a perfectly smooth ball means you’ve gone too far.
- Chill Your Dough: Resting the dough in the fridge is crucial. It allows the gluten to relax, making the dough easier to roll out, and helps the butter firm up, contributing to a flakier texture. Don’t skip this step!
- Prevent a Soggy Bottom: While the cornstarch in the filling helps, chilling the assembled tart briefly before baking can also help prevent the crust from getting soggy, especially if your kitchen is warm.
- Adjust Sweetness: Cranberries can vary in tartness. Taste a cranberry before mixing the filling, and if they’re particularly tart, you might add an extra tablespoon of brown sugar to the filling mixture.
Cranberry Raisin Tart
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Equipment
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Half Sheet Pan
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Natural Parchment Paper
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Food Processor (for dough)
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Small Saucepan (for filling)
Ingredients
Cranberry Raisin Filling:
- ½ cup firmly packed brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon fresh orange zest
- ¼ cup (60 mL) fresh orange juice from approximately 2 oranges
- 2 cups fresh cranberries picked over to remove any soft or damaged berries
- 1 cup golden raisins soaked in hot water for 5 minutes, then thoroughly drained (optional, see notes for substitution)
- ¼ teaspoon kosher salt
Dough:
- 1¼ cups (150 g) unbleached all-purpose flour
- 3 tablespoons (36 g) granulated sugar
- ¼ teaspoon baking powder
- ⅛ teaspoon kosher salt
- 6 tablespoons (3 oz; 85 g) unsalted very cold butter cut into small cubes
- 1 large egg cold
- 1 tablespoon (15 mL) cold water
Egg Wash:
- 1 large egg, plus 1 tablespoon (15 mL) water
- turbinado or demerara sugar for sprinkling (optional, but adds a lovely crunch and sparkle)
Instructions
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1. Prepare Filling: In a small saucepan, combine all the filling ingredients: brown sugar, cornstarch, fresh orange zest, fresh orange juice, fresh cranberries, golden raisins (if using), and kosher salt. Stir well to combine all ingredients. Bring the mixture to a low boil over medium-high heat. Reduce the heat and simmer for 4 to 5 minutes, stirring occasionally, until the cranberries begin to burst and the mixture thickens slightly.
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2. Cool Filling: Remove the saucepan from the heat. Transfer the cranberry raisin filling to a bowl, cover it, and allow it to cool completely in the refrigerator. This step is crucial for the filling to set properly before assembling the tart. You can prepare this filling up to a day or two in advance, which is excellent for holiday meal prep.
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3. Make Dough (Part 1): In the bowl of a large food processor, combine the unbleached all-purpose flour, granulated sugar, baking powder, and kosher salt. Pulse a few times to ensure they are well mixed. Add the very cold butter cubes to the flour mixture. Place the entire food processor bowl (with flour and butter) into the freezer for about 5 minutes to thoroughly chill the butter again. Meanwhile, in a small separate bowl, whisk together the cold large egg and cold water for the dough.
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4. Make Dough (Part 2): Remove the bowl from the freezer. Pulse the mixture several times in the food processor until the butter is cut into very small, pea-sized pieces, and the mixture resembles coarse meal. While pulsing, slowly add the whisked egg and water mixture through the feed tube. Continue to pulse until the dough just begins to come together and forms a shaggy mass. Be careful not to overwork the dough, as this can lead to a tough crust.
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5. Chill Dough: Carefully gather the dough together and press it into a small, flat disc. Wrap the disc tightly with plastic wrap and refrigerate for at least one hour. This chilling period allows the gluten to relax and the butter to firm up, making the dough easier to roll and ensuring a flaky crust.
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6. Preheat Oven & Prep Pan: Preheat your oven to 425°F (220°C) and position an oven rack in the center. Line a half sheet pan with natural parchment paper. This prevents sticking and makes cleanup a breeze. Set the prepared pan aside.
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7. Roll Out Dough: Remove the chilled tart dough from the refrigerator. Place it on a lightly floured countertop. Roll the dough into a roughly 12-inch diameter disc. As you work, lift and move the dough occasionally to ensure it doesn’t stick to the countertop. Don’t worry if the disc isn’t perfectly round or if the edges are slightly jagged; the rustic nature of a free-form tart is part of its charm.
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8. Assemble Tart: Carefully transfer the rolled dough onto the lined sheet pan. Place the pan in the fridge or freezer for another 5 to 10 minutes to firm up the dough. Then, spoon the completely cooled cranberry raisin filling into the center of the dough, leaving a generous 2½ to 3-inch border of dough exposed on all sides. Gently fold the edges of the dough over the filling, pleating them slightly as you go, while leaving the center of the tart beautifully exposed.
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9. Apply Egg Wash & Sugar: Prepare the egg wash by whisking together the remaining large egg and 1 tablespoon of water in a small bowl. Lightly brush the exposed dough edges with this egg wash. If desired, sprinkle generously with turbinado or demerara sugar for a beautiful sparkle and added crunch.
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10. Bake & Serve: Bake the tart in the preheated oven for 20 to 25 minutes, or until the pastry is golden brown and the filling is bubbly. Once baked, allow the tart to cool completely on the sheet pan, set on a wire cooling rack. This allows the filling to fully set. Serve the Cranberry Raisin Tart at room temperature (or slightly warm) with a generous scoop of vanilla ice cream for the ultimate fall dessert experience.