Cranberry Ginger Tart Recipe

Publisher Photo

Cranberry Ginger Tart Recipe

Be the first to add a review
Publisher Photo
I love desserts that look this impressive but are actually simple to make. This almond-crusted tart will charm guests, especially when served with fresh, orange-infused whipped cream. —Roxanne Chan, Albany, California
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min. + cooling

Ingredients

  • 2 cups ground almonds
  • 1/4 cup butter, melted
  • 2 tablespoons sugar
  • FILLING:
  • 2 cups fresh or frozen cranberries
  • 2 teaspoons cornstarch
  • 1 teaspoon minced fresh gingerroot
  • 3 egg whites
  • 3/4 cup confectioners' sugar
  • TOPPING:
  • 1 cup heavy whipping cream
  • 1 tablespoon confectioners' sugar
  • 1/2 teaspoon grated orange peel
  • 1/4 cup finely chopped crystallized ginger

Directions

In a small bowl, combine the almonds, butter and sugar; press onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom. Bake at 375° for 10-12 minutes or until edges are golden brown. Cool on a wire rack.
Meanwhile, in a large bowl, combine the cranberries, cornstarch and ginger. In another bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in confectioners' sugar, 1 tablespoon at a time, on high until stiff peaks form; gently fold in cranberry mixture.
Spread cranberry mixture into prepared crust. Bake at 375° for 18-22 minutes or until meringue is lightly browned. Cool completely on a wire rack.
In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and orange peel; beat until stiff peaks form. Stir in crystallized ginger. To cut tart, use a knife dipped in hot water; serve with whipped cream. Store in the refrigerator. Yield: 12 servings.
Originally published as Cranberry Ginger Tart in Taste of Home's Holiday & Celebrations Cookbook Annual 2013, p118

  • 2 cups ground almonds
  • 1/4 cup butter, melted
  • 2 tablespoons sugar
  • FILLING:
  • 2 cups fresh or frozen cranberries
  • 2 teaspoons cornstarch
  • 1 teaspoon minced fresh gingerroot
  • 3 egg whites
  • 3/4 cup confectioners' sugar
  • TOPPING:
  • 1 cup heavy whipping cream
  • 1 tablespoon confectioners' sugar
  • 1/2 teaspoon grated orange peel
  • 1/4 cup finely chopped crystallized ginger
  1. In a small bowl, combine the almonds, butter and sugar; press onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom. Bake at 375° for 10-12 minutes or until edges are golden brown. Cool on a wire rack.
  2. Meanwhile, in a large bowl, combine the cranberries, cornstarch and ginger. In another bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in confectioners' sugar, 1 tablespoon at a time, on high until stiff peaks form; gently fold in cranberry mixture.
  3. Spread cranberry mixture into prepared crust. Bake at 375° for 18-22 minutes or until meringue is lightly browned. Cool completely on a wire rack.
  4. In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and orange peel; beat until stiff peaks form. Stir in crystallized ginger. To cut tart, use a knife dipped in hot water; serve with whipped cream. Store in the refrigerator. Yield: 12 servings.
Originally published as Cranberry Ginger Tart in Taste of Home's Holiday & Celebrations Cookbook Annual 2013, p118

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCranberry Ginger Tart

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review