Serve with ice cream or a dollop of whipped cream.
Make Ahead: The dough needs to be refrigerated for a total of at least 45 minutes.
Yield: Makes one 9-inch tart
- For the filling
- 2/3 cup granulated sugar
- 2/3 cup Lyle's Golden Syrup
- Zest from 1/2 unwaxed lemon (about 2 teaspoons)
- 4 cups (12 ounces) fresh whole cranberries
- For the crust
- 1 cup unbleached all-purpose flour, plus more for the work surface
- 3/4 cup hazelnut flour or hazelnut meal
- 1/4 cup confectioners' sugar
- 1/2 teaspoon salt
- 8 tablespoons (1 stick) unsalted butter, cut into small pieces and chilled
- 1 to 3 tablespoons ice water
For the filling: Combine the sugar and golden syrup in a medium saucepan over medium heat; stir constantly until the sugar has dissolved and the mixture is bubbling. Add the lemon zest and cranberries; stir to coat the fruit evenly, then remove from the heat. Cool to room temperature.
For the crust: Combine the flour, hazelnut flour or meal, confectioners' sugar and salt in the bowl of a food processor; pulse to incorporate. Drop in the butter pieces and pulse until the mixture has the consistency of damp rolled oats. With the motor running, add the water 1 tablespoon at a time, just until the dough comes together in a ball. Transfer to a sheet of plastic wrap; flatten into a disk, wrap up and refrigerate for 30 minutes.
(If you're mixing the dough by hand, use a pastry cutter or two round-edged knives to cut the butter into the dry ingredients, then add the water 1 tablespoon at a time to form a dough.)
Lightly flour a work surface. Unwrap the dough and place on the floured surface; roll out to form a 10-inch circle. Carefully transfer to a 9-inch tart pan with a removable bottom. Press the dough into the pan, forming side walls of even thickness. Chill in the pan for about 15 minutes.
Preheat the oven to 375 degrees. Place the pan on a baking sheet.
Use the tines of a fork to prick the surface of the chilled tart shell, then line it with parchment paper and fill with pie weights, dried beans or uncooked rice. Bake for 10 minutes or until the crust begins to show some signs of drying and browning. Remove from the oven and remove the paper and baking weights/beans/rice.
To assemble: Spread the cooled cranberry mixture in the par-baked shell, working from the center so as not to drip on the edges. Evenly drizzle any remaining sugar mixture from the pan on top of the berries, again avoiding the edges of the tart shell. Bake for 30 minutes or until the crust deepens in color and the filling is bubbling.
Transfer to a wire rack to cool slightly. Carefully remove the tart pan ring and transfer the tart to a serving platter. Serve warm or at room temperature.
From New York food writer Sara Kate Gillingham-Ryan.
Tested by Bonnie S. Benwick.
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