Cranberry-Dried Cherry Tart

Cranberry Dried Cherry Tart

If I can’t find a new situation, how do I find contentment in my current state?

I have been begging anyone who will listen to help me escape from my daily slog. So far, my pleas appear to have fallen on deaf ears. Now I’ve begun to wonder, if it’s not time for my situation to change, how do I find contentment with what I have?”   Not, “what can I do/change/buy to find contentment,” but “how can I find contentment where I am right now with what I have?” If I never break free, I don’t want to live this life unhappily.   I can’t look for solutions externally; I can’t change who I am. So, how do I find happiness with what is here, now?

My temporary placation, as I ponder my predicament, comes in the form of a sugar pacifier. Thanksgiving just isn’t complete without cranberry sauce, but my favorite recipe makes 4 ½ cups and I’m always left with a large Tupperware container of the stuff after the main event. This year, I decided to make a tart with the leftovers and, full of chagrin, devoured the whole thing in two days.

Cranberry-Dried Cherry Tart
Inspired by Bon Appetit’s Cranberry Sauce and Amanda Hesser’s Peach Tart
Makes one 9”-10” tart

Cranberry Sauce & Filling
2 ½ c. Cherry cider
1 8 oz. pkg. dried tart cherries
1 c. Sugar
1 12 oz. pkg. cranberries
¼ t. (generous) Ground cloves
Tart Crust and Topping
1 ½ c. plus 2 Tablespoons All-purpose flour
½ plus ¼ teaspoon Salt
1 teaspoon White sugar
¼ c. Canola oil
¼ c. Mild olive oil
2 Tablespoons Whole or 2% milk
½ teaspoon Vanilla extract
½ c. Demerara sugar
2 Tablespoons Cold, unsalted butter

Make the Filling Bring cider to simmer in a large saucepan. Remove from heat and add dried cherries. Let stand for 8-10 minutes. Mix in sugar, cranberries and cloves. Cook over medium high heat until cranberries burst, stirring occasionally, about 9-10 minutes. Refrigerated until cold, at least 4 hours. Sauce will thicken as it cools. Make the Tart Heat the oven to 425. In a bowl, stir together 1 1/2 cups flour, 1/2 teaspoon salt and 1 teaspoon sugar. In a small bowl, whisk together the oils, milk and vanilla extract. Pour the wet ingredients into the dry ingredients and mix gently with a fork, just until dampen. Do not overmix. Transfer the dough to a 9 or 10-inch tart pan and pat out the dough so it evenly covers the bottom and sides of the pan to the rim. In a separate bowl, combine 1/2 cup demerara sugar, 2 tablespoons flour, 1/4 teaspoon salt and the butter. Using your fingers, pinch the butter into the dry ingredients until crumbly like wet sand and small pebbles. Fill the tart shell with the cranberry mixture (you may have extra). Sprinkle all of the streusel mixture over top. Bake for 35-45 minutes, until the tart is bubbly and the crust is slightly brown. Cool on a rack. Serve warm or room temperature.

Cranberry & Dried Cherry Tart

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