Cranberry Cheese Tart With Sour Cream Glaze 10.000

Renee Comet

Nov 18, 2007

You may remember at least one pineapple cheese pie recipe that circulated in the 1950s had a filling and glaze similar to the one in this tart. Here, cranberries are a perfect foil to the rich cheesecake filling.

Make Ahead: Prepare the dough, wrap it and refrigerate up to 3 days in advance. Cover the baked tart and refrigerate it up to 3 days in advance; bring to room temperature before serving. If the tart is baked the same day it will be served, cover loosely with plastic wrap and store at room temperature.

Servings: 10

Yield: Makes one 10-inch tart (about 10 servings)

  • For the crust
  • 1 cup flour (spoon flour into a dry-measure cup and level off), plus more for dusting
  • 2 tablespoons sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 tablespoons (1/2 stick) cold unsalted butter, cut into 12 pieces
  • 1 large egg
  • For the cranberry filling
  • 2 cups cranberries, stemmed and rinsed
  • 1/4 cup sugar
  • Finely grated zest of a large orange
  • 1/4 cup freshly squeezed orange juice
  • For the cream cheese filling
  • 12 ounces cream cheese, at room temperature (do not use nonfat)
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs, plus 2 egg yolks
  • 1/2 cup sour cream
  • For the sour cream glaze
  • 3/4 cup sour cream (may use low-fat; do not use nonfat)
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract


Have ready a 10-inch fluted tart pan with a removable bottom.

For the crust: Combine the flour, sugar, baking powder and salt in the bowl of a food processor. Pulse several times to mix. Add the butter and pulse repeatedly a coarse mixture with pea-size pieces forms. Add the egg and pulse about 20 times at 1-second intervals to make the dough form a ball. If it resists, add no more than 1 teaspoon of water, and pulse to combine.

Transfer the dough to a lightly floured work surface or wrap the dough in plastic wrap and refrigerate for up to 3 days.

Reserve one-third of the dough. Flour the remaining dough and press it into a disk. Place the disk of dough into the tart pan and use the floured palm of one hand to press it to cover the bottom of the pan. Divide the remaining dough into 3 pieces and roll each into a pencil-thick strand about 10 inches long. Stack the strands of dough, slightly overlapping at the ends, around the inside of the pan against the side. Press the dough against the side of the pan and press it well where it meets the dough on the bottom of the pan. Use your thumb and index finger to pinch and even off the dough at the top rim of the pan.

For the cranberry filling: Combine the cranberries, sugar, orange zest and orange juice in a heavy-bottomed medium saucepan over medium heat. Cook for about 5 minutes, stirring occasionally, until all the cranberries have popped and the liquid is slightly reduced. Transfer to a nonreactive bowl and let cool to room temperature.

After the cranberries have cooled, position the oven racks in the upper and lower thirds of the oven; preheat to 350 degrees.

For the cheese filling: In the bowl of a stand mixer or using an electric mixer on low speed, combine the cream cheese and sugar; beat for about 1 minute or until the mixture is smooth. Stop and scrape down the bowl and beaters. Add the vanilla extract and 1 of the eggs. Beat on low speed until smooth. Scrape down and add the second egg; beat and scrape down. Follow the same procedure for adding the egg yolks, one at a time. Add the sour cream smoothly, mixing until well combined.

Turn off the mixer and use a large flexible spatula to give a final mixing to the filling. Use a small offset spatula to spread the cooled cranberry filling on the tart crust. Scrape the cheese filling on top o the cranberry filling, smoothing the top.

Bake the tart on the lower rack for 30 to 40 minutes or until the crust is golden brown and the filling is just set (no longer wobbly in the center).

While the tart is baking, make the sour cream glaze: Whisk together the sour cream, sugar and vanilla extract in a medium bowl until just combined.

Remove the tart from the oven and scrape the sour cream mixture onto the top center of the tart (be careful; if you're off-center, some of the glaze might drip off the top). Use a small metal offset spatula to spread the glaze evenly across the top of the tart.

Return the tart to the oven on the upper rack and bake for 10 minutes, just to set the glaze; it will firm up as it cools. Transfer to a wire rack to cool.

To serve, unmold the tart and slide it from the metal tart pan base onto a platter. Cut into narrow wedges.

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Recipe Source

From pastry chef-instructor and cookbook author Nick Malgieri.

Tested by Lisa Bolton.

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