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Cranberry-Currant Tart

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New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly

40 mins total
20 mins prep

Recipe Filed Under
Fruit, Baking, Dessert, Pie

Provided By: Maggie Ruggiero

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This quick tart could spruce up a brunch amd it's simple elegant can easily finish a fancy supper. Big on flavor and easy of labor.

Ingredients

Serves:

2 tablespoons unsalted butter

1 tablespoon water

1 cup dried cranberries

1/3 cup dried currants

2 1/2 tablespoons dark brown sugar

2 tablespoons minced candied ginger

3/4 teaspoon grated orange zest

1 sheet of frozen puff pastry from a 17.3 oz package, thawed

1 whole egg beaten with 1 tablespoon water

3 tablespoons sugar

Directions

Preheat oven to 400°F with a baking sheet on middle rack.

Melt butter with water and stir in dried fruits, brown sugar, ginger, and zest. Let stand, stirring occasionally.

Unfold pastry and roll slightly on a lightly floured surface to even out any cracks. Cut in half to form 2 rectangles.

Place one piece of pastry on a piece of parchment. Brush a 1/2 inch border of egg wash all along pastry edge. Spread filling evenly within border.

Place second rectangle on top, gently pressing edges to seal without crushing. Lightly brush with remaining egg wash and sprinkle with sugar. Cut decorative slits along top. Using a second baking sheet, slide tart with parchment onto hot baking sheet. Bake until pastry is well risen and deep golden brown, about 20 to 25 minutes.

Tart is best eaten same day.