Cranberry jelly tart with fresh fruit recipe

Calories
430

Fat
19.8g

Protein
4.4g

Carbs
60.5g

Sugars
42.3g

Given the cook-at-home nature of Choithrams and natural variations in ingredients, nutritional information is approximated. See details

Cranberry jelly tart with fresh fruit

About

Let the zesty flavour of cranberries and the smooth texture of pastry work wonders

Ingredients

Method

For the crust, on a lightly floured work surface, roll the pastry into a 30cm round. With a dry pastry brush, sweep off excess flour; fit dough into a 24cm round fluted tart pan with a removable bottom. Pierce bottom of tart shell all over with a fork, cover with plastic wrap; and freeze for 15 minutes until firm.
Preheat oven to 190°C. Uncover and line tart shell with parchment and fill with pie weights or dried beans. Bake until edges are set and golden, about 20 minutes. Remove weights and parchment and continue baking until bottom of crust is dry and golden, 15 to 20 minutes. Remove from oven and let cool completely on a wire rack.
For the filling, place cold water in a small bowl. Sprinkle gelatin over water; let stand until softened, about 5 minutes. Combine cranberries, sugar, jelly, and honey in a saucepan and cook over low heat for around 12-15 minutes. The cranberries should be soft but not bursting. Remove from heat and let cool slightly. Stir in gelatin and let cool completely.
Pour cranberry filling into tart shell and chill for at least one hour before serving. Decorate with fresh cranberries as desired.