Directions:
- Sort cranberries, discarding any stems and bruised or decayed fruit; rinse and drain berries.
- In a 3- to 4-quart pan over medium heat, stir cranberries, 1 cup sugar, apple juice, and lemon juice occasionally until berries have broken down and released their juices and mixture is bubbly, 10 to 15 minutes.
- Stir in jam and cook 1 minute longer.
- Whirl mixture in a blender or food processor until smooth.
- Press through a fine strainer into a bowl, extracting as much liquid as possible with the back of a spoon or a spatula; discard seeds and skins.
- Cover and chill until cold, at least 1 hour, or up to 3 days (see notes).
- With a mixer, beat butter with 3/4 cup sugar until smooth; beat in egg yolks.
- Stir in flour, baking powder, and salt until well blended.
- Divide dough into two slightly unequal portions.
- Wrap the larger portion in plastic and flatten into a rectangular shape.
- Press the smaller portion over bottom and up sides, to rim, of a 9-inch fluted tart pan with removable rim.
- Chill wrapped dough and tart shell until firm, at least 1 hour, or up to 3 days (see notes).
- Spoon jam mixture into tart shell and spread level.
- Unwrap the second portion of dough and place on a lightly floured surface.
- With a lightly floured rolling pin, roll out dough into a shape that closely approximates an 8- by 10-inch rectangle.
- With a knife or fluted cutter, cut dough into eight 1- by 10-inch strips.
- Arrange four strips over filling about 1 inch apart.
- Place remaining strips over tart at a 45° angle to the first set of strips.
- Trim edges flush with dough in pan.
- Sprinkle top of tart lightly with sugar.
- Place tart on an uninsulated baking sheet and bake on the lower rack of a 350° regular or convection oven, rotating tart halfway through baking time, until top is golden brown, 35 to 40 minutes.
- Serve warm or at room temperature.
- NOTES: You can make the jam mixture (step 1) and the dough (step 2) for this tart up to 3 days ahead; cover separately and chill.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 546.17 Kcal (2287 kJ) | ||
| Calories from fat | 221.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.57g | 38% | |
|---|---|---|---|
| Cholesterol | 107.44mg | 36% | |
| Sodium | 97.93mg | 4% | |
| Potassium | 182.4mg | 4% | |
| Total Carbs | 76.72g | 26% | |
| Sugars | 35.68g | 143% | |
| Dietary Fiber | 3.66g | 15% | |
| Protein | 5.55g | 11% | |
| Vitamin C | 13.1mg | 22% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 0.7mg | 4% | |
| Calcium | 51.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 291.42 Kcal (1220 kJ) | ||
| Calories from fat | 118 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.11g | 38% | |
|---|---|---|---|
| Cholesterol | 57.33mg | 36% | |
| Sodium | 52.25mg | 4% | |
| Potassium | 97.33mg | 4% | |
| Total Carbs | 40.94g | 26% | |
| Sugars | 19.04g | 143% | |
| Dietary Fiber | 1.95g | 15% | |
| Protein | 2.96g | 11% | |
| Vitamin C | 7mg | 22% | |
| Vitamin A | 0.2mg | 9% | |
| Iron | 0.4mg | 4% | |
| Calcium | 27.5mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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