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

1 Teaspoon Vanilla Bean Salt Divided

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.

MorningStar Kitchen Seasonings Featured in this Recipe
Click on images below to learn more about seasonings in this recipe
Vermont Maple
Sugar
Made by boiling pure maple
syrup until only granules
remain, our Vermont Maple Sugar is a must-have for every Home Chef. It's great in sweet and savory recipes alike. Just let your adventurous culinary spirit be your guide! 
Vanilla Bean
Sea Salt

Sweet, yet salty, our Vanilla

Bean Sea Salt makes a rich

and flavorful addition to both sweet and savory dishes. Try a little on chicken, vegetables, or salads. Use it as a finishing salt to create an extra layer of flavor in breads, pastries – even cocktails!

Vanilla Bean Salt from MorningStar Kitchen
Vermont Maple
Flakes
Maple Flakes offer Home
Chefs an elegant way to add
flavor and texture to cookies,
cakes, cobblers, pancakes, and waffles. But don't stop there! Sprinkle in salads or on top of roasted carrots, sweet potatoes, onions, and more.
Vermont Maple Flakes from MorningStar Kitchen
Seville Orange
Peel
Used by Scandinavian chefs
as a seasoning for game and
poultry dishes, sauces, wines
and liqueurs, our Seville Orange Peel is a must-have for any adventurous Home Chef. Use as the Scandinavians do, and add it to breads, cakes, cookies, too. 
Seville Orange Peel from MorningStar Kitchen
Pink Peppercorns
While they have a fresh,
peppery flavor, pink
peppercorns are not pepper.
They are the fruit of a Brazilian tree
that is part of the cashew/mango family. Their sweet, mild flavor works well in delicate sauces, as well as in seafood and poultry dishes. Crush with a mortar and pestle. 
Pink Peppercorns from MorningStar Kitchen