Palm Sugar Cranberry Tart


Servings: 6


For the dough
  • 2 sticks cold unsalted butter, cubed
  • 2 1/4 cups all purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon rice wine vinegar
  • 4 ounces ice water
For the cranberry filling
  • 16 ounces fresh or frozen cranberries
  • 1 cup finely crumbled palm sugar
  • 2 tablespoons unsalted butter
  • Pinch kosher salt
  • 2 tablespoons flour
  • 1 tablespoon orange juice
  • 1 teaspoon orange zest, plus more for garnish
  • 1/2 teaspoon ground ginger
For the tart
  • egg wash
  • 3 tablespoons coarsely crumbled palm sugar
To serve
  • vanilla ice cream


For the dough
  1. In a stand mixer fitted with a paddle attachment, combine flour, sugar and salt. Add the butter gradually (cutting it in) and, when the mixture looks crumbly, add the rice vinegar.
  2. Add water until mixture just comes together with a few crumbs still on the bottom of the bowl. Make sure the mixture is not too wet.
  3. Turn out onto a work surface and bring together into a square. Wrap tightly in plastic wrap and store in the fridge until well chilled, about 2 hours.
For the tart
  1. Using a sharp chef's knife, finely crumble the palm sugar. In a bowl, mix all filling ingredients together. Set aside.
  2. Remove pie dough from the fridge, unwrap, cut in half and roll dough out to a 16" by 16" round, 1/8 inch thin. Roll dough onto a rolling pin and then onto a parchment-lined sheet pan.
  3. Fill the center with the full amount of cranberry filling in a single layer. Fold outer edges of dough into the center. Brush the dough with egg wash and sprinkle with crumbled palm sugar. Bake in a 325 degree convection oven until golden brown (about 30-40 minutes) or a 350 degree standard oven for 40-50 minutes. Allow to cool on the pan, then remove to rack to finish cooling.
  4. Cut in slices, garnish with orange zest, and serve with vanilla ice cream.

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