I never got the right understanding about cranberry sauce on Thanksgiving. We never connected well. Come on it’s a berry, although I never would put a raw cranberry in my mouth (never again, I learned it the hard way) I consider a cranberry as something sweet or at least in the category for sweet stuff. And don’t get me started with another Thanksgiving variation: sweet potatoes, which I adore and eat at least once a week but topped with marshmallows, no thanks, I’ll pass. Yes that’s me saying this and I am the one who loves baked camembert with lingonberry jam. This lady is full of contradictions. Maybe not even a lady, maybe I just get tangled up in contradictions.
Anyway I am sucker for fresh and seasonal food and get excited about most of the farmers market finds and that includes cranberries too. These days you can find them everywhere, tempting bright red and yet tart. They are a great source of vitamin C and fiber and a lot more good stuff. Hence cranberries are very healthy and not just beautiful in a sauce. Today they come in company with just a few sour apple pieces, together they are a nice tart contrary to the buttery of the crust and sweetness of the streusel. If you don’t have any apples on hand, don’t bother, just skip them.
cranberry and apple tart with coconut streusel
ingredients
for the crust
- 220 g / 1 ¾ cups all-purpose flour
- ¼ tsp baking powder
- ¼ tsp fine salt
- 70 g / 1/3 cup granulated sugar
- 110 g / ½ cup unsalted butter, cold, cut in pieces
- 1 large egg
for the filling
- 300 g / 3 cups fresh, washed cranberries
- 70 g / 1/3 cup granulated sugar
- 3 Tbsp. water
- 2-3 small tart apples (like Granny Smith)
for the streusel
- 110 g / ½ cup unsalted butter, softened
- 70 g / 1/3 cup granulated sugar
- 100 g / 1 1/8 cups unsweetened coconut flakes
- 2 Tbsp. all-purpose flour
instructions
- Add flour, baking powder, salt, and sugar in your food processor with a blade attached and pulse a few times to mix the ingredients. Add butter and pulse again. Add the egg and pulse again, the dough should be crumbly but hold together than squeezed. Don’t overwork or the dough will become tough. Knead shortly with your hands, form a disk, cover with plastic wrap and put in your refrigerator for at least 30 minutes up to one day.
- Preheat your oven to 350 F and grease your tart pan.
- Add cranberries, sugar and water into a small saucepan over medium high heat. Cook until the cranberries popped and look like jam, stir frequently and reduce heat if it starts to burn. Takes about 7 to 10 minutes to thicken.
- Peel and core the apples and cut into thin slices.
- Mix all ingredients for the streusel.
- Roll dough between two pieces of plastic wrap, lifting plastic wrap as needed. Place dough into tart pan and cover with apple pieces. Spread cranberry jam evenly over apples. Sprinkle with coconut streusel and press gently.
- Bake 35 minutes and let cool on a rack.
some notes
You can use a 20 x 30 cm / 12″ x 8″ tart pan or a 28 cm / 11 inch springform pan.
Cooking time: 35 minute(s)
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