Summer Dinner Party: Desserts: Cranberry Raspberry Tart
Recipe created for you by Wild Thymes Farm

Summer Dinner Party Index

Cranberry Raspberry Tart

Serves 8

9 inch round false-bottom tart pan


2 tablespoons granulated sugar

teaspoon salt

2 tablespoons chilled unsalted butter

2 tablespoons chilled vegetable shortening

1 cup flour (all-purpose)

3 tablespoons ice water

Pastry Cream

cup sugar

2 tablespoons cornstarch

1/8 teaspoon salt

1 cup milk

1 large egg, lightly beaten

teaspoon vanilla extract


3 (6-oz) containers fresh raspberries

4 tablespoons Wild Thymes Cranberry Raspberry Sauce

Preheat oven to 375 F. To prepare pastry, lightly spoon flour into dry measuring cup and level with a knife. Combine flour, 2 tablespoons sugar and teaspoon salt in a bowl. Cut in butter and shortening with a pastry blender or two knives until mixture resembles coarse meal. Sprinkle with ice water, 1 tablespoon at a time, toss with a fork until moist and crumbly (do not form a ball).

Gently press mixture into a 4-inch circle on plastic wrap, and cover. Chill 10 minutes. Slightly overlap 2 sheets of plastic wrap on a slightly damp surface. Unwrap and place chilled dough on plastic wrap. Cover with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into and 11-inch circle. Place dough in freezer for 5 minutes or until plastic wrap can be easily removed. Remove top sheets of plastic wrap, fit dough, plastic wrap side up, into 9-inch round removable-bottom tart pan. Press dough against bottom and sides of pan. Remove remaining plastic wrap. Pierce bottom and sides of dough with a fork. Bake at 375 F for 20 minutes. Cook on a wire rack.

To prepare pastry cream, combine cup sugar, cornstarch and 1/8 teaspoon salt in a small saucepan over medium heat. Gradually add milk, stirring with a whisk. Stir in egg yolk; bring to a boil stirring constantly. Remove from heat, stir in vanilla. Scrape into a bowl. Press plastic wrap onto surface of pastry cream. Cool completely, stirring occasionally.

Spoon pastry cream into crust, spread evenly. Top with raspberries. Place cranberry raspberry sauce in a small saucepan and heat until sauce is warmed through and thinned out. Apply sauce in an even layer over tart using a pastry brush. Chill at least 45 minutes before serving. Great for vegetarians.

Great for vegetarians