My boyfriend is of the opinion that cranberries taste very similar to what he would expect potpourri to taste like. Not that he (or I) have ever eaten potpourri.

So he doesn’t care for cranberries and I kind of like them. This causes just a hint of strife when I mention baking something with cranberries. I’ve made at least a couple of things with cranberries in them this year in an attempt to get him to like them. I haven’t really had much success.

I found the recipe for this cranberry tart at The Kitchn and decided to make it today. I quickly warned the boyfriend that I was baking a tart today that he might not like. He may have groaned in response but knew that I was going to bake it whether he’d like it or not.

After dinner tonight, we tried the tart. While he may not have been crazy about it, he did say that he would eat it. He also said that someone who actually really likes cranberries would probably love it. That’s probably the best response I’m going to get out of a cranberry hater.

The recipe can be found here at The Kitchn.

I made very few alterations to their recipe. Instead of orange zest, I used the zest and juice of one Meyer lemon. Instead of mixing the walnuts into the filling, I used about a cup of them and put them on top so that they would remain crunchy. Other than that, I followed the recipe.

Oh, I used the pie crust recipe found here. Truthfully it’s the only pie crust I use these days.

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This is a crumb topped tart containing a mixture of blueberries, blackberries, raspberries & cranberries.

Despite the fact that I’m a little burnt out on this dessert, I am posting the recipe for it as it has been requested several times.

I made this mixed berry tart four times in the month of November. The first time was entirely by choice for a small party at home. The second time was not by choice and had to be prepped in a hurry very late at night and baked very early the next morning. The third time was for my family’s Thanksgiving dinner. And the fourth time should have overlapped the third time for the boyfriend’s family’s Thanksgiving dinner…but it didn’t. I baked the same tart twice in two days due to a slight communication error. So…I won’t be making this tart again for at least a few months. But I’ll share the recipe now so that someone else can enjoy it.

The bottom crust of the tart is the Flaky Pie Crust recipe from the book Sweety Pies. I previously blogged about this crust in October and you can find the recipe for the crust here.

The pictures here are of small individual tarts that I made…the recipes below are for making one large tart in an 11″ fluted tart pan. Or if you don’t have one of those, the recipes should work pretty well for a standard size pie plate.

Mixed Berry Tart

First, you will need to make a half recipe of the Flaky Pie Crust found here.

Next, you will need to make the crumb topping as listed below.

Crumb Topping

Recipe from Sweety Pies

Ingredients (for an 11″ tart)

• 1 cup all-purpose flour
• 1/2 cup firmly packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1/2 cup (1 stick) chilled unsalted butter, cut into small pieces

Directions

1. In a medium bowl, stir together the flour, brown sugar, and cinnamon until well mixed.

2. Work the butter in with a pastry blender (or your fingers) until the mixture resembles crumbs the size of tiny peas. Set aside.

Mixed Berry Filling

Ingredients (for an 11″ tart)

• 4 1/2 cups mixed berries (use any combination you want here – I used blueberries, blackberries, raspberries and cranberries in my tarts – but if you use just a couple of types of berries, it will still taste great!)
• 2/3 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/2 teaspoon finely grated lemon rind (I use freeze-dried lemon peel from Penzey’s)
• 1 tablespoon lemon juice

Directions

1. Preheat oven to 350 degrees. Prepare the crust in the tart pan and set aside.

2. Make the filling. Stir together the sugar and flour until well mixed. Gently stir in the berries, lemon rind and juice. Pour the mixture over prepared tart crust.

3. Sprinkle the crumb topping evenly over the the top of the pie.

4. Place tart in the oven on a cookie sheet or pizza pan large enough to catch any juices that might bubble over. You’ll regret it if you don’t put something under it and it does bubble over. Bake until crumb topping is golden brown, about 40-45 minutes.

4. As with any berry pies or tarts, cool to room temperature before slicing and eating.

5. Serve at room temperature, cold, or warm. It’s fantastic all three ways. It’s good plain and even better with a dollop of whipped cream or vanilla ice cream.

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