Cranberry tart with cognac-soaked raisins, tangerine zest, and dark chocolate
Alcoholic beverages
Armenian cuisine
If you, by chance, bought a couple of pints of fresh cranberries too many, or your market still has a stash, this tart is quite simple, and a lovely way to liven up Thanksgiving Day leftovers. Apart from warming some cognac with star anise in which to soak a handful of raisins, all of the ingredients are tossed in a bowl and spooned into a simple and buttery press-in shortbread crust made with ground almonds and whole wheat pastry flour, no blind baking required. It bakes up beautifully, jewel-like, with sharp, sweet, smoky, and tart notes. And it’s kind of a perfect foil for the creamy richness of all that gravy-laden turkey, stuffing, and potatoes. If you wish, gild the lily with whipped cream--plain, spiced, or spiked. <br /> <br />This recipe was inspired by my good friend Michele's Classic Cranberry & Walnut Pie.
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