A tart cranberry filling, flavored with ginger and orange, is served in a gingersnap cookie crust for a refreshing dessert. Accessibility statement Skip to main content.

A festive fall twist on classic lemon bars, these cranberry curd bars feature a homemade cranberry filling that delivers ...

For the Pâte Brisée: Makes enough for one 9-inch double-crust pie, or one 10½-by-15¼-inch single crust pie. Ingredients. 2½ cups unbleached all-purpose flour ...

Pour the butter mixture over the cranberry mixture. 4. Bake the tart until it has risen, is slightly browned, and the center nearly set, 40 to 45 minutes.

This simple cranberry tart is a breeze to assemble and can be made a day ahead. The crust is baked from crushed gingersnap cookies, but you could substitute a purchased no-bake graham cracker pie ...

Flatten one half into a disk, wrap in plastic wrap and freeze until ready to use for the Pumpkin-Cranberry Tart. 8. Divide remaining piece in half, flatten into 2 disks and wrap individually. 9.

This simple cranberry tart is a breeze to assemble and can be made a day ahead. The crust is baked from crushed gingersnap cookies, but you could substitute a purchased no-bake graham cracker pie ...

Anyway, brush egg wash on your tart then pop it in the oven for around 45 minutes. Don’t get too hung up on the perfect lattice. You’re covering it with powdered sugar later.

Cranberry Walnut Tart. Makes 6 to 8 servings. Pastry dough (recipe follows) 3 eggs. ½ cup brown sugar, packed. 1 cup agave nectar or maple syrup. ½ cup (1 stick) butter, melted. 1 teaspoon vanilla.

Cranberry scoop: Tart ruby fruit is much more than just a holiday relish. Published: ; Nov. 14, 2007, 2:00 a.m.