Maple Cranberry Tart
Yield: 6-8 Servings
1 1/2 Sticks Unsalted Butter, Room Temperature
1/2 Cup Turbinado Sugar
1/2 Cup Vermont Maple Sugar Divided
1 ½ Cup Flour
1/2 Teaspoon Pure Vanilla Extract
3 Tablespoons Vermont Maple Flakes
1 Cup Whole Fresh or Frozen Cranberries
2 Teaspoons Seville Orange Peel
Pinch Ground Pink Peppercorn
2 Cups Cranberry Sauce
We often serve this tart as a dessert as part of our holiday meals. It’s a way to serve our guests cranberry sauce without making it part of the main meal. But we also like to freeze some of our cranberry sauce when it’s fresh, then pull it out on a cold winter evening and amaze our guests with this beautiful dessert to end the meal. No matter when you serve it, you’ll all be surprised by the amazing flavor you get from the maple flakes and sugar. That makes this one of those, “I’ve never had anything like this before” recipes!
Preheat oven to 350 degrees.
Cream together butter, sugar and vanilla. Blend in flour, turbinado, half of maple sugar, maple flakes, and half of salt. Press evenly along bottom and sides of tart pan. Dry bake for 13-15 minutes until a toothpick inserted in the center comes out clean.
Remove crust from oven. Cool slightly. Toss together vanilla bean salt, pepper, remaining maple sugar, orange peel, and whole berries. Scatter berries on top of crust, taking care not to break it. Carefully spread the cranberry sauce on top of the berries. Return tart to oven and bake until sauce is bubbly, another 15-18 minutes.
Remove from oven and let cool before serving. Cut into serving size pieces and place each on a dessert plate. Top with ice cream or a dollop of whipped cream and serve.