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Brown Sugar Cranberry Tart

The sweet-and-tart berries in the creamy custard pop when you take a bite.
Makes one 9-inch tart

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buy modafinil nzTart shell

  1. 1 stick unsalted butter, softened
  2. 1/3 cup sugar
  3. 1 large egg yolk
  4. 1/4 teaspoon pure vanilla extract
  5. 1/4 teaspoon salt
  6. 1 1/4 cups all-purpose flour

Filling & Topping

  1. 1 1/2 cups granulated sugar
  2. 1/4 cup water
  3. 2 cups cranberries (10 ounces)
  4. 2 large eggs
  5. 1/2 cup brown sugar
  6. 1 1/2 teaspoons all-purpose flour
  7. 1/4 cup plus 2 tablespoons half-and-half
  8. 1/8 teaspoon pure almond extract
  9. Confectioners’ sugar, for dusting
  10. Lightly sweetened whipped cream, for serving


  1. MAKE THE TART SHELL In a standing mixer fitted with the paddle, beat the butter with the sugar at medium speed until light and fluffy, about 3 minutes. Add the egg yolk, vanilla and salt, scrape down the side of the bowl and beat at low speed until smooth. Gradually add the flour, beating until the dough just forms a ball. Pat the dough into a disk and cover with plastic wrap. Refrigerate the dough for at least 1 hour or overnight.
  2. Roll out the dough between 2 sheets of parchment paper into a 12-inch round. Carefully peel off the top layer of parchment paper and invert the dough onto a 9-inch fluted tart pan with a removable bottom. Peel off the parchment paper and gently press the dough into the pan. Trim the dough flush with the rim. Patch any cracks with the dough trimmings. Lightly prick the bottom with a fork. Refrigerate the tart shell until firm, about 30 minutes, or freeze for 10 minutes.
  3. Preheat the oven to 350°. Line the tart shell with foil and fill with pie weights or dried beans. Bake the tart shell for about 30 minutes, until the rim is lightly golden. Remove the foil and weights and bake the tart shell for about 5 minutes longer, until it is lightly golden all over. Set the tart pan on a baking sheet. Increase the oven temperature to 375°.
  4. MEANWHILE, MAKE THE FILLING In a medium saucepan, combine the granulated sugar with the water and cook over moderately high heat, stirring, until the sugar dissolves. Add the cranberries, cover and cook over moderate heat for 3 minutes, stirring once or twice. Remove the pan from the heat and let the cranberries cool to room temperature. Drain the cranberries well; reserve the cranberry syrup.
  5. In a medium bowl, beat the eggs with the brown sugar and flour. Whisk in the half-and-half and the almond extract. Spread the cranberries in the tart shell. Drizzle 1 tablespoon of the reserved cranberry syrup over the cranberries, then pour in the almond custard.
  6. Bake the tart in the lower third of the oven until a skewer inserted in the center comes out clean, 16 to 18 minutes. Transfer the tart in the pan to a rack to cool completely, at least 2 hours. Dust the tart with confectioners’ sugar. Cut the tart into wedges and serve with whipped cream.

Recipe courtesy of

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buy modafinil paypal australiaTake the tartness of cranberries, add in a little sweetness and some creamy brie, and you have one amazing Thanksgiving (or Christmas) appetizer!   Better yet, it’s amazingly easy to make – something to cherish in the midst of the holiday cooking flurry: Simply prepare the cranberries 1-2 days before, then your elegant appetizer is ready to throw together Thanksgiving afternoon.

Sparkling Cranberry Bites

  • 2 cups fresh cranberries
  • 1 cup good maple syrup
  • 1 cup granulated sugar

Brie of choice
Crackers of choice (*We like Carr’s® Table Water Crackers or Assorted Biscuits for Cheese)

  1. Rinse cranberries and place in a medium bowl. Heat syrup in a small sauce pan just until warm. Pour over cranberries when syrup is warm, not hot, or cranberries may pop. Cool, cover, and let soak in the refrigerator overnight.
  2. Drain cranberries in a colander. Place sugar in a large bowl or baking dish. Add cranberries in 2 batches and roll around until lightly coated in sugar. Place on a baking sheet until dry, about 1 hour.

Serve with warm or room temperature brie on crackers. To warm brie, bake in often preheated to 350°, just until melted – about 10-20 minutes depending on size of brie round.

(Recipe from