Country Cranberry Rhubarb Tart

Cranberry Rhubarb Tart Recipe with a Sweet Twist

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 40 minutes | Servings: 8

Introduction

Country Cranberry Rhubarb Tart is a delicious and tangy dessert that combines the flavors of cranberry and rhubarb in a flaky pastry crust. This tart is perfect for any occasion and is sure to impress your family and friends.

History

The combination of cranberries and rhubarb in a tart is a classic recipe that has been enjoyed for generations. Both cranberries and rhubarb are popular ingredients in traditional American cooking, and when combined, they create a unique and flavorful dessert that is both sweet and tart.

Ingredients

1 can (16 oz (454 g)) of whole cranberry sauce
0.33 cup of granulated sugar
1.5 tbsp of cornstarch
0.75 lb (340 g) of rhubarb stalks, cut into 0.5 inch pieces
pastry dough for a 9 inch single crust pie
confectioner's sugar

How to prepare

Preheat the oven to 375°F (191°C).
In a mixing bowl, combine the cranberry sauce, sugar, and cornstarch.
Stir in the rhubarb.
Pour the mixture into a 9-inch pie pan lined with pastry.
Fold the crust edge over the filling, pleating to fit.
Bake for 40 minutes or until golden brown.
Allow it to cool completely.
Sprinkle with confectioner's sugar before serving.

Variations

Add a sprinkle of cinnamon or nutmeg to the filling for a warm and spicy flavor.
Substitute the rhubarb with strawberries for a sweeter twist on this classic recipe.

Cooking Tips & Tricks

Make sure to cut the rhubarb stalks into uniform pieces to ensure even cooking.

- Be sure to allow the tart to cool completely before serving to allow the filling to set.

- Serve the tart with a dollop of whipped cream or a scoop of vanilla ice cream for a delicious finishing touch.

Serving Suggestions

Country Cranberry Rhubarb Tart is best served warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Cooking Techniques

Be sure to preheat the oven before baking the tart to ensure even cooking.

- Use a pastry brush to brush the crust with an egg wash before baking for a shiny and golden finish.

Ingredient Substitutions

If you don't have rhubarb, you can substitute it with apples or pears for a different flavor profile.

- You can use store-bought pie crust instead of making your own for a quicker and easier option.

Make Ahead Tips

Country Cranberry Rhubarb Tart can be made ahead of time and stored in the refrigerator for up to 2 days. Simply reheat in the oven before serving.

Presentation Ideas

Dust the tart with powdered sugar before serving for a beautiful finishing touch. - Serve the tart on a decorative platter with fresh berries for a colorful presentation.

Pairing Recommendations

Country Cranberry Rhubarb Tart pairs well with a glass of sparkling wine or a cup of hot tea.

Storage and Reheating Instructions

Country Cranberry Rhubarb Tart can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (177°C) for 10-15 minutes before serving.

Nutrition Information

Calories per serving

Each serving of Country Cranberry Rhubarb Tart contains approximately 250 calories.

Carbohydrates

Each serving of Country Cranberry Rhubarb Tart contains approximately 35 grams of carbohydrates.

Fats

Each serving of Country Cranberry Rhubarb Tart contains approximately 8 grams of fat.

Proteins

Each serving of Country Cranberry Rhubarb Tart contains approximately 2 grams of protein.

Vitamins and minerals

Country Cranberry Rhubarb Tart is a good source of vitamin C, fiber, and potassium.

Alergens

Country Cranberry Rhubarb Tart contains wheat and may contain traces of nuts.

Summary

Country Cranberry Rhubarb Tart is a delicious dessert that is relatively low in calories and fat, making it a great option for those looking for a lighter dessert option.

Summary

Country Cranberry Rhubarb Tart is a delicious and easy dessert that is perfect for any occasion. With a flaky pastry crust and a tangy filling, this tart is sure to be a hit with your family and friends.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Country Cranberry Rhubarb Tart. It was a warm summer day, the sun shining brightly in the sky and a gentle breeze blowing through the open windows of my kitchen. I had just finished picking a fresh batch of rhubarb from my garden and was trying to decide what to make with it. As I stood there, pondering my options, a memory suddenly came rushing back to me.

I remembered a time many years ago, when I was just a young girl, visiting my Aunt Mabel's farm for the summer. Aunt Mabel was a wonderful cook, always whipping up delicious treats in her cozy farmhouse kitchen. I can still picture her standing at the stove, stirring a bubbling pot of cranberries and rhubarb, the sweet and tart aroma filling the air.

I remember asking her what she was making, and she told me it was a Country Cranberry Rhubarb Tart, a recipe passed down through generations in our family. She invited me to help her prepare it, showing me each step with patience and love. As we worked together, she shared stories of her own childhood, learning to cook from her mother and grandmother, just as I was learning from her.

The tart turned out to be a masterpiece, a perfect blend of sweet and tangy flavors, with a flaky crust that melted in your mouth. I could still taste it on my tongue, all these years later, and I knew in that moment that I had to recreate it.

So, armed with my memories and a handful of fresh rhubarb, I set to work in my own kitchen, determined to bring that beloved recipe back to life. I chopped the rhubarb into bite-sized pieces, washed and dried the cranberries, and mixed them together in a bowl with sugar and a splash of lemon juice. The scent of the fruit mixture filled the room, transporting me back to Aunt Mabel's kitchen.

Next, I rolled out a sheet of flaky pie crust, just like Aunt Mabel had taught me, and carefully lined a tart pan with it. I poured the cranberry-rhubarb filling into the crust, smoothing it out with a spatula, and then topped it with another sheet of crust, crimping the edges together with my fingers.

As the tart baked in the oven, the sweet aroma of cranberries and rhubarb mingling with buttery pastry filled the air. I watched through the oven door, eagerly anticipating the moment when I could finally taste the finished product. When the timer dinged, I carefully removed the tart from the oven, the golden crust bubbling and crisp.

I let it cool for a few minutes before cutting into it, the steam rising from the juicy filling. I took a bite, the flavors exploding on my tongue just as I remembered. It was perfect, just like Aunt Mabel's had been all those years ago.

I couldn't help but smile as I savored each bite, feeling grateful for the memories and traditions that had been passed down to me. As I sat at the table, enjoying my Country Cranberry Rhubarb Tart, I knew that this recipe would continue to hold a special place in my heart for years to come. And I couldn't wait to share it with my own grandchildren, passing on the love and joy of cooking that had been instilled in me from a young age.