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Cranberry-Marionberry Christmas Tart

Source of Recipe


Janie Hibler






List of Ingredients



• -- Hazelnut Crust --
  
• 1 cup all-purpose flour
  
• 1/4 tsp salt
  
• 1/2 tsp granulated sugar
  
• 3/4 cup chilled unsalted butter, cut into 1-inch pieces (1-1/2 sticks)
  
• 1-1/2 tsp whipping cream
  
• 1-1/2 tsp fresh lemon juice
  
• 2 Tbsp beaten egg
  
• 1/4 cup toasted hazelnuts (see Note), finely chopped
  
• .
  
• -- Filling --
  
• 2 cups fresh or frozen Marionberries
  
• 1 cup fresh cranberries, rinsed, picked over, and coarsely chopped
  
• 1/2 cup granulated sugar
  
• 1 egg
  
• 1 cup whipping cream (preferably not ultra-pasteurized)
  






Instructions



1. To make crust:
   Prepare a 10-inch tart pan with removable rim: wipe with a paper towel dipped in vegetable oil if the surface isn't well seasoned.
   
   
2. Place flour, salt, and sugar in a food processor fitted with a steel blade and pulse 3 times to blend. Add butter pieces, cream, lemon juice, beaten egg and chopped hazelnuts, and process until dough starts to form a ball. (If you don't have a food processor, cream the flour and butter. Stir the nuts, salt, sugar, cream, lemon juice and beaten egg into the flour-butter mixture and mix well.)
   
   
3. Press dough over bottom and up sides of prepared pan and chill for 1 hour.
   
   
4. To make filling:
   Preheat oven to 350° F. If using frozen Marionberries, place in a single layer on a plate lined with several sheets of paper towels and let thaw for 20 minutes. In a small bowl, gently combine Marionberries, cranberries and sugar. In a large mixing bowl, beat egg with a fork, stir in the cream, then gently fold in the sweetened berries.
   
   
5. Pour into prepared tart shell and bake about 1 hour and 20 to 25 minutes, until filling turns a golden brown and crust starts to pull away from side of the pan. The filling will not be firm but will set up as it cools. Cool for 30 minutes before serving.
   
   Makes one 10-inch tart,
   about 8 servings.
   
   .................
   
   NOTE:
   
   To toast hazelnuts, spread the shelled nuts in a shallow pan and roast in a 350° F oven for 8 to 10 minutes or until the skins crack. To remove skins, rub warm nuts with a rough cloth.