Chef notes
This is a simple, delicious and very pretty dessert that requires a baked pâte brisée tart shell and a cooked cranberry filling. It slices into lovely wedges and is complemented nicely with dollops of whipped cream. Every Thanksgiving, I create a list of pies to make for the farm staff. For the past three years, this cranberry tart has been the most popular, along with my Five Spice Pumpkin Pie with Phyllo Crust.
Technique tip: If you are entertaining, this can be made the day before and kept chilled. The pâte brisée can be made in batches and frozen in flat disks for pie making anytime. I often make four or five batches at a time for the freezer. No excuses for lack of time when your family needs or wants a homemade pie or tart.
Swap option: I like to use fresh cranberries, if possible, but frozen are also acceptable.
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