Martha Stewart, the celebrated culinary icon, has graced us with her 100th cookbook, “Martha: The Cookbook,” a treasure trove of culinary wisdom gleaned from decades of experience. Within its pages lies a gem perfect for the holiday season: a vibrant and delectable cranberry tart. This dessert, simple yet elegant, showcases the tartness of cranberries balanced by the sweetness of sugar and the subtle warmth of cognac, all nestled within a buttery, flaky pâte brisée crust. Stewart, ever the practical hostess, notes that this tart can be prepared a day in advance, allowing for a stress-free holiday gathering. Served chilled and garnished with a dollop of freshly whipped cream, it’s a festive treat that’s sure to impress.
The cranberry tart recipe begins with the foundation of any great tart: the crust. Stewart’s pâte brisée, a classic French pastry dough, is the perfect canvas for the vibrant cranberry filling. The dough, a simple blend of flour, sugar, salt, and cold butter, is pulsed in a food processor until it resembles coarse crumbs. Ice water is then gradually incorporated, binding the dough together without overworking it, ensuring a tender and flaky crust. Once chilled, the dough is rolled out and carefully fitted into a tart pan, then blind-baked to achieve a golden-brown hue and prevent a soggy bottom. This meticulous preparation ensures a crisp, sturdy base that can hold the juicy cranberry filling.
The heart of this tart lies in its vibrant cranberry filling. Fresh cranberries are preferred, though frozen ones can be substituted in a pinch. The cranberries are simmered with sugar, red currant jelly, and a touch of cognac, a combination that creates a sweet-tart symphony of flavors. The cognac adds a layer of complexity, its subtle warmth complementing the bright cranberries. A touch of gelatin is incorporated to give the filling a pleasingly firm texture, ensuring clean slices when serving. The mixture is then poured into the pre-baked tart shell and chilled until set, allowing the flavors to meld and the tart to reach its perfect serving temperature.
To complement the tart’s sweet-tart profile, Stewart suggests serving it with a dollop of freshly whipped cream. This simple yet elegant addition elevates the dessert, adding a touch of richness and a contrasting texture. The cold, airy cream provides a delightful counterpoint to the tart cranberries and the buttery crust, creating a harmonious balance of flavors and textures. This final touch transforms the cranberry tart from a simple dessert into a truly special occasion treat.
“Martha: The Cookbook,” more than just a collection of recipes, is a culinary memoir, showcasing Stewart’s passion for food and entertaining. The book features 100 of her most cherished recipes, each accompanied by personal anecdotes and stunning photographs from her archives. Through these stories, readers gain insight into Stewart’s culinary journey and the inspirations behind her creations. The book serves as a testament to her enduring influence on the culinary world and her dedication to sharing her knowledge with home cooks of all levels.
This cranberry tart, a standout recipe from the cookbook, embodies Stewart’s approach to cooking and entertaining: simple yet elegant, practical yet impressive. It’s a dessert that’s both approachable for the novice baker and rewarding for the seasoned cook. The tart’s vibrant color, its sweet-tart flavor profile, and its beautiful presentation make it a perfect centerpiece for any holiday gathering. It’s a testament to the power of simple ingredients transformed into something truly special through careful technique and a touch of culinary artistry. Beyond the recipe itself, the tart symbolizes the joy of sharing good food with loved ones, a sentiment that lies at the heart of Stewart’s culinary philosophy.
