Martha Stewart’s latest cookbook contains a must-add tasty treat for your holiday menu.
The iconic TV personality and businesswoman, 83, released her 100th book, Martha: The Cookbook, last month, and she’s sharing its festive cranberry tart recipe exclusively with Us.
“This is a simple, delicious, and very pretty dessert that requires a baked pâte brisée tart shell and a cooked cranberry filling,” she says in the latest issue of Us Weekly. “If you are entertaining, this can be made the day before and kept chilled. It slices into lovely wedges and is complemented nicely with dollops of whipped cream.”
For the tart, Stewart says she prefers to use “fresh cranberries, if possible, but frozen are also acceptable.”
Perfect for holiday hosting inspiration, Martha: The Cookbook features a variety of delicious recipes and helpful kitchen tips for cooks of all ages. The book became a No. 1 online bestseller even ahead of its November 12 release date, per Variety.
“[It’s] a collection of 100 of my most treasured recipes and tips, along with photos from my personal archives and the stories behind them,” Stewart wrote via her website in celebration of the book’s drop. “I am very proud of this book. It’s the one I know you’ll want to read cover to cover.”
Keep scrolling to check out Stewart’s full cranberry tart recipe.
Cranberry Tart
Serves 10
Ingredients
For the Crust:
- Unbleached all-purpose flour, for dusting
- 1 disk (½ recipe) Pâte Brisée (recipe on next page), chilled
For the Filling:
- 2 (¼-ounce) envelopes unflavored gelatin
- 6 cups fresh cranberries
- 1¾-2 cups sugar, to taste
- 1 cup red currant jelly
- 2 tablespoons cognac
- Whipped Cream for serving (optional)
Instructions
1. Make the crust: On a lightly floured work surface, roll the dough into a 13-inch round. With a dry pastry brush, sweep off any excess flour. Fit the dough into a 10-inch round fluted tart pan with a removable bottom, pressing the dough up to the rim of pan. Pierce the bottom of the tart shell all over with a fork. Freeze until firm, about 15 minutes.
2. Preheat the oven to 375 degrees F. Uncover and line the tart shell with parchment, pressing it into the edges, and fill with beans, rice or pie weights. Bake until the sides are set and golden, about 20 minutes. Remove the weights and parchment and continue baking until the bottom of the crust is dry and golden, 15 to 20 minutes. Remove from the oven and let cool completely on a wire rack.
3. Make the filling: Sprinkle the gelatin over ½ cup cold water in a small bowl. and let standi until softened, about 5 minutes. Combine the cranberries, sugar, jelly and cognac in a saucepan, and cook over low heat for 12 to 15 minutes. (Do not overcook, or the mixture will become too watery; the cranberries should be soft but not bursting. Remove from the heat and let cool slightly. Stir in the softened gelatin and let cool completely. Pour the cranberry filling into the tart shell and chill for at least 1 hour before unmolding and serving with whipped cream, if desired.
For the Pâte Brisée:
Makes enough for one 9-inch double-crust pie, or one 10½-by-15¼-inch single crust pie
Ingredients
- 2½ cups unbleached all-purpose flour
- 1 teaspoon sugar
- 1 teaspoon table salt
- 2 sticks (1 cup) cold unsalted butter, cut into small pieces
- 7-8 tablespoons ice water
Instructions
1. Pulse the flour, sugar and salt in a food processor until combined.
2. Add the butter and pulse until the mixture resembles coarse meal with some pea-size pieces remaining.
3. Drizzle 5 tablespoons ice water over the mixture; pulse several times to combine. Add more water, 1 tablespoon at a time, and pulse until the mixture holds together when pinched.
4. For a 9-inch pie, shape dough into 2 disks and wrap each in plastic. Refrigerate for at least 1 hour and up to 1 day before using. For a single crust, shape the dough into 1 disk and wrap in plastic. Refrigerate for at least 1 hour and up to 1 day before using.
For the Whipped Cream:
Makes 2 cups
Ingredients
- 1 cup cold heavy cream
- 2 tablespoons confectioners’ sugar, or to taste
Instructions
1. In a chilled medium bowl, whisk the cream with an electric mixer on medium speed until soft peaks form, about 3 minutes. Add the confectioners’ sugar and whisk until stiff peaks form, about 2 minutes more.
