Cranberry Lime Shortbread Tart + Cookbook Giveaway!

cranberry lime shortbread tart
Every year around this time, I start thinking about edible gifts to make for the holiday season. I remember a few people who would annually gift us an assortment of homemade treats. We would look forward to receiving those gifts every year, and it’s a goal of mine to come up with my own traditional holiday treat box. I’m still a little ways off, but hopefully this year I’ll get a little closer with the help of my friend Fanny Lam’s new cookbook Oh Sweet Day!: A Celebration Cookbook of Edible Gifts, Party Treats, and Festive Desserts!

Fanny and I have been internet foodie friends for a couple years now (she runs a lovely blog and posts delicious treats on her Instagram page); so when I received a copy of her cookbook, I knew it would packed with delightful yet approachable recipes perfect for sharing with loved ones. As Fanny writes in her introduction, “A lovely dessert doesn’t require a demanding recipe. It needs love! It needs personality! I hope this book will inspire you to go beyond your comfort zone, try something new, play with abandon, share with your loved one, make it a tradition, and let it be a memory.”

Trying out Fanny’s famous shortbread cookies and cheesecakes are high on my to-bake list, but the first thing I knew I had to make was this gorgeous cranberry lime shortbread tart — a lovely press-in shortbread crust filled with a velvety, vibrant curd. And let’s not forget that showstopping natural color! This dessert would be perfect for Thanksgiving dinner — it’s tangy, creamy, and bright, the perfect foil for a rich meal. Plus, it can be made ahead of time — always a bonus on busy cooking days!

cranberry lime shortbread tart 2

Update: Winner of the giveaway is Quyen Weng. Congrats! I’m happy to be giving away one copy of Oh Sweet Day!: A Celebration Cookbook of Edible Gifts, Party Treats, and Festive Desserts to one of my readers! To enter, comment below with your favorite edible gift to give or receive. For more entries, you can also follow me on Instagram and enter on the related photo. Deadline to enter is Sunday, October 28, 2018, at 5pm EST. Winner will be announced here and on Instagram. Open to residents of USA and Canada.
oh sweet day cookbook cover

cranberry lime shortbread tart from side

A few notes:

  • I decorated the cranberry lime shortbread tart with a bit of melted white chocolate (about 25 grams), tinted the faintest of pink with a bit of cranberry powder. I transferred the melted chocolate to a ziplock bag and cut a tiny hole in one of the corners, then quickly piped it on. In her recipe, Fanny suggests topping the tart with whipped cream and lime zest (instructions included below).
  • I didn’t have quite enough lime juice, so I used about half lime and half orange juice (both freshly squeezed). The orange juice gave the curd a beautiful deep pink color; if you use all lime juice as the recipe states the color will be just as vibrant and beautiful but probably a little lighter.
  • The curd can be made up to 5 days ahead and refrigerated with a piece of plastic pressed against the surface to keep a skin from forming. The tart shell can also be made a couple of days ahead and kept covered at room temperature. Assemble the tart the day you’ll be serving — just make sure to allow a full 4 hours for it to chill so you can get nice clean slices.
  • For clean slices, use a sharp knife cleaned with hot water after each cut.

Cranberry Lime Shortbread Tart

Makes one 9-inch tart

Ingredients

For the Vanilla Shortbread Crust

  • 113g (1/2 cup) unsalted butter, softened
  • 40g (1/4 cup) powdered sugar
  • 1/2 Tbsp. vanilla extract
  • 125g (1 cup) AP flour
  • 1/4 tsp. kosher salt

For the Cranberry Lime Curd

  • 454g (4 cups) cranberries, fresh or frozen
  • 200g (1 cup) granulated sugar
  • 1/2 cup lime juice
  • 2 tsp. lime zest

  • 1/2 cup water
  • 4 large egg yolks
  • 1 Tbsp. cornstarch
  • 28g (2 Tbsp) unsalted butter, softened

For the Whipped Cream Topping

  • 1/2 cup heavy whipping cream, cold
  • 1 Tbsp. powdered sugar
  • 1/4 cup fresh cranberries

  • 1 tsp. lime zest

Method:

For the Vanilla Shortbread Crust

  1. Preheat oven to 350 F. Grease a 9-inch tart pan with a removable bottom.
  2. In the bowl of a standing mixer fitted with a paddle attachment, beat the butter and powdered sugar on medium speed until light and fluffy, about 5 minutes.
  3. Mix in the vanilla until combined.
  4. Sift in the flour and salt. Mix on low speed until just incorporated.
  5. Press the mixture onto the bottom and sides of the prepared pan.
  6. Freeze the crust for 10 minutes.
  7. Bake the crust for 15 to 20 minutes. Let cool completely.

For the Cranberry Lime Curd:

  1. Cook the cranberries, 1/2 cup sugar, lime juice, lime zest, and water on medium heat for 10 minutes, stirring occasionally, until the cranberries are popped and release their juice.
  2. Pulse the mixture in a food processor.
  3. Blend in the egg yolks, remaining sugar, and cornstarch until combined.
  4. Cook the mixture again on low heat while whisking for 10 minutes until thickened.
  5. Remove from heat. Whisk in the butter until combined.
  6. Strain the mixture to make it smooth.
  7. Let cool to room temperature.
  8. Fill the cooled crust with the cranberry lime curd.
  9. Refrigerate the tart until set, at least 4 hours.

For the Whipped Cream Topping:

  1. Whisk the cream and sugar until firm peaks form. Transfer the whipped cream to a piping bag with a star tip.
  2. Remove the tart from the pan.
  3. Pipe the whipped cream along the edges of the tart.
  4. Top with cranberries and lime zest.

Recipe from Oh Sweet Day!: A Celebration Cookbook of Edible Gifts, Party Treats, and Festive Desserts, reprinted by permission of Front Table Book, an imprint of Cedar Fort, Inc.

Fresh Fruit Tart

fresh fruit tart

After a decidedly wintry April here in Toronto (complete with snow and ice storms), May has brought some downright summery days. Seriously, I went from wearing a winter jacket to t-shirt + sandals in the span of a few days!

While chocolate is always in season for me, the warmer temps do put me in the mood for light, fruity desserts — preferably those that don’t require much oven time. Fruit tarts are one of my go-to desserts because they’re easy to make ahead. Both the crust and filling can be prepared a few days in advance. When you’re ready to serve all that’s left to do is fill the tart and pile on some fresh fruit, and you’re golden!

This classic fruit tart recipe is from Giselle Courteau’s Duchess Bake Shop: French-Inspired Recipes from Our Bakery to Your Home. This lovely cookbook is full of gorgeous recipes ranging from rustic pies to fancy gateaus to elegant pate a choux, all designed with the home baker in mind. It’s beautifully photographed and includes photo tutorials for items such as croissants and danishes — always a nice feature for those like me who learn visually. I love the mix of quick recipes and weekend projects, and look forward to test-driving more of these recipes in the months to come.

“Pastry and desserts are for celebrating, spending time with family and friends, and treating ourselves. Have fun with it and don’t take it all too seriously. If you don’t succeed on your first try, don’t give up: every time you make a recipe, you’ll learn something new to improve it next time. Allow yourself the freedom to make mistakes and be sure to take pride in your end result, whether it looks like the picture or not.”

-Giselle Courteau, Duchess Bake Shop (p. 14)

fresh fruit tart closeup

Fresh Fruit Tart

Makes one 8 or 9 inch tart

Ingredients

For the pastry cream:

  • 365g (1 1/2 c) whole milk
  • 1 vanilla bean, sliced open lengthwise
  • 80g (1/3 c + 1 Tbsp) egg yolks
  • 15g (2 Tbsp) cornstarch
  • 1/4 tsp salt
  • 40g (3 Tbsp) unsalted butter, cubed

For assembly:

  • Fresh fruit of your choice (berries recommended)
  • 1/4 c apricot jam (I used apple)
  • 1 tsp water
  • Fresh lemon zest, for garnish (optional)

Method:

For the pastry cream:

  1. Heat the milk and vanilla bean in a saucepan until scalding.
  2. While the milk is heating, place the sugar and egg yolks in a bowl and whisk until the yolks have lightened in color. This will take a few minutes of vigorous whisking. Whisk in the cornstarch and salt.
  3. Remove the vanilla bean from the heated milk and using the back of a knife, scrape the seeds back into the milk.
  4. Slowly drizzle the hot milk into the yolk mixture while continuing to whisk. If you add the hot milk too quickly the eggs will curdle and your pastry cream will come out lumpy.
  5. Once all the milk has been added, transfer the mixture back to the saucepan and place over medium heat. Whisking constantly, bring the mixture to a boil and continue cooking for 5 minutes more, whisking the entire time.
  6. Remove from heat. Immediately strain the pastry cream through a fine mesh strainer to remove any lumps. Add the butter and whisk until smooth, or, if you want your pastry cream even smoother, use an immersion blender.
  7. Cover the pastry cream and refrigerate for 2-3 hours, until set.

To assemble the tart:

  1. Use a spatula to slightly break up the cold pastry cream. Fill the tart shell with pastry cream to just slightly below the rim, spreading it out smoothly with a knife or a small offset spatula.
  2. Arrange the fresh berries or other fruit in a pattern on top.
  3. In a microwave or over the stove, gently melt the apricot jam with the water — without letting it come to a boil — and brush it generously over the top of the fruit. Garnish with fresh lemon zest. If not serving immediately, refrigerate until ready to serve.

From Duchess Bake Shop: French-Inspired Recipes from Our Baker to Your Home. Reprinted by permission.

Pear Cranberry Frangipane Tart

pear cranberry frangipane tart

This recipe is part of a Pie Squad Party organized by Nate at Terminatetor Kitchen. Be sure to check out the delicious pies created by fellow bloggers via the links at the bottom of this post!

It’s no secret around here that I love frangipane. I used to think frangipane was some secret ingredient bakeries used to make their pastries and tarts extra fancy. Then I learned that it wasn’t all that fancy — basically just equal parts butter, sugar, eggs, and ground nuts. Plus, it’s really easy to make, which kind of makes me want to put frangipane in everything. (The price of nuts keeps me in check, though.)

This tart is a twist on the classic French pear and almond tart, one of my all time favorite desserts. I’ve added some cranberries for color and tartness, which balances out the buttery richness of the frangipane and the mellow sweetness of the pears. All the elements of this tart can be made in advance and it’s best served at room temperature, making it a great candidate for Thanksgiving dinner or a holiday potluck.

spreading frangipane
pear cranberry frangipane tart unbaked

Pear Cranberry Frangipane Tart

Makes 1 9-inch tart

Ingredients

For the Poached Pears:

  • 150g / 3/4 cup granulated sugar
  • 100g / 1/2 c maple syrup
  • 4 c water
  • 4 ripe but firm Bosc pears, peeled, halved, and cored
  • Optional poaching spices: One cinnamon stick, 2 teaspoons whole cloves, black peppercorns or allspice berries, one lemon half, one split vanilla bean, 2-3 star anise, 6-8 fresh ginger slices

For the Quick Cranberry Sauce:

  • 8 oz fresh or frozen cranberries
  • 1/3 c ginger ale (or water, or orange juice if you prefer)
  • 1/3 c maple syrup
  • A few gratings of orange zest

For the Almond Frangipane:

  • 115g / 4 ounces / 1 stick unsalted butter, at room temperature
  • 100g / 1/2 cup granulated sugar
  • 2 large eggs, at room temperature
  • 130g / 1 cup almond flour
  • 2 tsp vanilla extract
  • Generous pinch of salt

To finish:

  • A handful of fresh or frozen cranberries, for garnish
  • Icing sugar or honey, for serving

Method

For the Poached Pears:

  1. Combine the sugar, maple syrup, and water in a medium saucepan. Bring to a simmer over medium heat, stirring occasionally to dissolve all the sugar.
  2. When the liquid is at a simmer, add the poaching spices and pears. Cover the pears with a round piece of parchment paper with a hole cut in the center. (This keeps the pears submerged in the liquid while still allowing steam to escape.)
  3. Simmer pears for 10-15 minutes, turning ever 5 minutes or so, or until just tender.
  4. Allow pears to cool in the liquid. (Pears can be refrigerated in the poaching liquid for a few days.)

For the Quick Cranberry Sauce:

  1. Combine all the ingredients in a medium saucepan and bring to a boil over medium-high heat.
  2. When the mixture begins to boil, turn the heat down to medium low. Simmer, stirring occasionally, until the cranberries have popped and the sauce has thickened to your liking (about 5 minutes).
  3. Remove from heat and stir in the orange zest, if using. Taste and adjust sweetness if needed. (The sauce can be made ahead and refrigerated up to a week in advance.)

For the Almond Frangipane:

  1. Beat butter and sugar together on high speed until fluffy, about 1 minute.
  2. Add the eggs one at a time, beating the first in thoroughly and scraping down the bowl before adding the second. Mix in the vanilla and salt.
  3. Fold in the almond flour until just combined. (The frangipane can be made ahead and refrigerated a couple days in advance. Bring to room temperature before using.)

To assemble:

  1. Preheat oven to 375F. Spread an even layer of cranberry sauce over the bottom of the tart shell (you won’t need all the sauce — save the rest for accompanying turkey,or for spreading on toast). Spread the frangipane evenly over the sauce.
  2. Arrange the pears on top of the frangipane, pressing them in lightly. You can thinly slice and fan them out as pictured or leave the halves intact — up to you. (Depending on the size of your pears and your mode of decoration, you may not use them all.) Add a few cranberries on top, if desired.
  3. Bake until the frangipane is browned and puffed, about 45 minutes. While the tart is still warm, you can glaze the pears with some of the poaching liquid or some warmed apricot jelly for a bit of shine.
    Serve at room temperature with a dusting of icing sugar or drizzle of honey.

More Pie Squad Creations:

Cloudy Kitchen:
Chocolate Cream pie with whipped peanut butter cream

Cook Til Delicious:
Pear Cranberry Frangipane Tart

DisplacedHousewife:
Five-Spice Cran-Apple Handpies

The Farmer’s Daughter:
Apple Ginger Pie

Harvest and Honey:
Apple Apple Pies

Lyndsey Eden:
Maple Cream Cheese Pear & Pistachio Galette

Salvialimone:
Tarta Tine with White Chocolate Caramelized Pears

TermiNatetor Kitchen:
Brown Butter Chai Pumpkin Pie with Sugared Sage

Topless Baker:
Apple & Blackberry Flower Lattice Pie

The Wood and Spoon:
Chocolate Chess Pie

Berry Mascarpone Tart with Almond Crumble

berry mascarpone tart with hand

I’ve been making a lot of tarts lately, partially because all my pie plates are currently packed away in preparation for our move in a couple weeks — but also because they’re just so fun, elegant, and easy. Tarts are a good vehicle for using up those bits of leftover curd, fruit, jam, etc. in the fridge. This berry mascarpone tart was no exception. I had a little bit of mascarpone left over from all the wedding cake adventures earlier this month, so I added it to some pastry cream and it was soooo good! Creamy but not too heavy and perfect with some fresh berries — basically, an ideal summer dessert.

The tart crust is similar to the one I posted a couple weeks ago, though the proportions are courtesy of Pierre Herme. A little almond flour adds wonderful flavor and slightly crisper texture. I prepared the crust the same way I did the last (mixing in food processor, rolling out right after mixing and freezing the dough in the pan before baking), and it worked like a charm. To add a little texture I mixed up a little almond crumble, because crumbs just make everything better.

One last thing: if you’ve enjoyed reading Cook Til Delicious this year, would you consider nominating it for a Saveur Blog Award? You can nominate for any category you think appropriate, though I’d love votes for Best Baking & Sweets Blog (use URL http://www.cooktildelicious.com) or Best Food Instagram (http://www.instagram.com/rushyama). Your support really means a lot to me. Thank you!

berry mascarpone tart no crumb

berry mascarpone tart

Berry Mascarpone Tart with Almond Crumble

Makes one 9-inch tart

Ingredients

For the Almond Pate Sucree (makes enough for 2 tart shells):
Adapted from Pierre Herme

  • 245g AP flour
  • 75g icing sugar
  • 50g almond flour
  • 1/4 tsp salt
  • 1/4 tsp vanilla extract
  • 1 egg, room temperature
  • 143g unsalted butter, cubed and at room temperature

For the Mascarpone Cream:
Adapted from Bake from Scratch

  • 1 cup whole milk
  • 1 tsp vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 55g / 1/4 c firmly packed light brown sugar
  • 24g / 3 Tbsp cornstarch
  • 169g / 3/4 c mascarpone cheese, room temperature

For the Almond Crumble:
Adapted from Ottolenghi

  • 50g raw almonds, roughly chopped
  • 25g cold unsalted butter, diced
  • 38g flour (AP or whole wheat, or a mix of the two)
  • 25g brown sugar
  • Pinch of salt

To finish:

  • 454g / 1 lb mixed fresh berries

Method

For the Almond Pate Sucree:

  1. Place the flour, icing sugar, and salt in the bowl of a food processor. Pulse a few times to combine.
  2. Scatter the butter over the top of the flour mixture. Pulse several times until the butter is cut in (you want irregular pieces ranging in size from a pea to a quarter).
  3. Whisk the egg and vanilla together lightly to combine. Add the egg mixture in stages, pulsing after each addition. Once the egg is added, pulse in 10 second increments until the dough forms clumps (you don’t want it completely smooth). Once the dough reaches this stage, dump it onto a clean countertop or silpat and gently knead until the dough comes together. Divide the dough into two equal portions and reserve one for a future tart (well-wrapped, you can refrigerate it for a couple days, or freeze for a month). Place the remaining piece of dough between two Silpats (or pieces of plastic wrap) and roll it out into a roughly 12-inch circle of about a 1/4″ thickness. Refrigerate for at least an hour.
  4. Lightly grease a 9-inch tart tin. Remove the chilled dough from the fridge and let it stand for about 5 minutes, just to make it pliable. Turn dough into the tart tin and trim the overhang to about 1/2 an inch. Fold the overhang in to reinforce the edges. If there are any tears or cracks, use some of the extra dough to patch it up. Pierce the dough all over with a fork, then wrap in plastic and freeze for at least 30 minutes.
  5. Preheat the oven to 375F. Grease a piece of foil and fit it firmly over the chilled tart dough. Put the tart tin on a baking sheet and bake for 20-25 minutes. Remove the foil (if the crust has risen at all press it down gently with the back of a spoon). If any cracks have formed, use some of the reserved dough to patch it. Bake crust for another 5-10 minutes, or until firm and golden brown. Allow to cool completely before filling.

For the Mascarpone Cream:

  1. Place the mascarpone in a medium bowl and set a fine mesh strainer over it.
  2. In a medium bowl, whisk the egg, egg yolk, and sugar together until smooth. Add the cornstarch and whisk vigorously to combine (ensure there are no lumps!).
  3. In a small saucepan, heat the milk over medium heat until just at the boil. Remove from heat; and slowly but steadily pour it into the egg mixture, whisking constantly. When all the milk has been added, pour the entire mixture back into the saucepan and return to medium-low heat, still whisking constantly. Once the mixture thickens and begins to bubble, cook the mixture for a minute. Remove from heat and stir in the vanilla. You now have pastry cream!
  4. Scrape the pastry cream into the strainer onto the mascarpone, pushing it through with a spatula or spoon. Let the mixture stand for ~30 seconds, then whisk to combine. Cover the mascarpone cream with plastic, making sure the plastic touches the surface of the cream so a skin doesn’t form. Allow to cool to room temperature, then refrigerate for at least 1/2 an hour before using.

For the Almond Crumble:

  1. Preheat oven to 300F and line a small baking sheet with a Silpat or parchment paper.
  2. Combine the almonds and flour in a small bowl. Add the butter and rub it in with your fingers until the mixture resembles coarse crumbs. Stir in the sugar and salt.
  3. Pour the mixture into a single layer onto the prepared baking sheet and bake for 10-15 minutes until golden brown, stirring every 5 minutes to ensure even baking.

To assemble:

  • Whisk the mascarpone cream until smooth and spreadable. Using an offset spatula, spread the mascarpone cream evenly in the tart shell. Top with fresh berries and crumble. Serve chilled with additional crumble on the side. Best served within a day of assembling, but leftovers keep pretty well in an airtight container in the fridge for a couple of days.

Rhubarb Frangipane Tart

rhubarb frangipane tart before bake

I know, I know. Rhubarb is so April/May and I should be baking all the berry pies and strawberry shortcakes right about now. But to be honest, I saw my first good batches of rhubarb just a week ago. Maybe it’s the Canadian weather, but I find we’re a month or two behind everyone else when it comes to produce. Strawberry picking usually starts at the end of June, and peaches come up right around Labor Day. The good news is that if rhubarb season is long over where you’re living, this versatile frangipane tart base adapts well to other seasonal fruits. Apricots, nectarines, raspberries, figs — whatever looks good in your area, use it!

This shortcrust tart dough is adapted from Dorie Greenspan. I love how it comes together so easily and doesn’t shrink on me. Whereas I like making my pie crusts by hand, I typically use a food processor for tart dough. I like my tart crusts to be more crispy than flaky, so I’m not as concerned with big butter pieces and keeping all the ingredients super cold. That being said, if you don’t have a food processor or prefer not to use one, you can mix this dough by hand too (just do it as you would pie dough). Definitely don’t skip the chilling and freezing steps; it’s what keeps the dough from shrinking! At any rate, if you do have some cracking and shrinking, you can use any leftover dough to do a quick patch job after you take the foil off during the pre-bake step.

rhubarb frangipane tart after bake

Rhubarb Frangipane Tart

Makes one 9-inch tart

Ingredients

For the shortcrust pastry

  • 188g / 1.5 cups AP flour
  • 63g / 1/2 c icing sugar
  • 1/4 tsp kosher salt
  • 128g / 9 Tbsp very cold unsalted butter, cut in 1-inch cubes
  • 1 egg, lightly whisked

For the frangipane

  • 115g / 4 ounces / 1 stick unsalted butter, at room temperature
  • 100g / 1/2 cup granulated sugar
  • 2 large eggs, at room temperature
  • 130g / 1 cup almond flour
  • 2 tsp vanilla extract
  • Generous pinch of salt

To finish

  • ~1/4 c strawberry or raspberry jam
  • 1/2 lb rhubarb, trimmed and cut into ~2-3in. pieces
  • Honey or confectioner’s sugar, for serving

Method

For the shortcrust pastry

  1. Place the flour, icing sugar, and salt in the bowl of a food processor. Pulse a few times to combine.
  2. Scatter the butter over the top of the flour mixture. Pulse several times until the butter is cut in (you want irregular pieces ranging in size from a pea to a quarter).
  3. Add the egg in stages, pulsing after each addition. Once the egg is added, pulse in 10 second increments until the dough forms clumps (you don’t want it completely smooth). Once the dough reaches this stage, dump it onto a clean countertop or silpat and gently knead until the dough comes together. Place the dough between two Silpats (or pieces of plastic wrap) and roll it out into a roughly 12-inch circle of about a 1/4″ thickness. Refrigerate for at least an hour.
  4. Lightly grease a 9-inch tart tin. Remove the chilled dough from the fridge and let it stand for about 5 minutes, just to make it pliable. Turn dough into the tart tin and trim the overhang to about 1/2 an inch. Fold the overhang in to reinforce the edges. If there are any tears or cracks, use some of the extra dough to patch it up. Pierce the dough all over with a fork, then wrap in plastic and freeze for at least 30 minutes.
  5. Preheat the oven to 375F. Grease a piece of foil and fit it firmly over the chilled tart dough. Put the tart tin on a baking sheet and bake for 20-25 minutes. Remove the foil (if the crust has risen at all press it down gently with the back of a spoon). If any cracks have formed, use some of the reserved dough to patch it. Bake crust for another 5-10 minutes, or until firm and golden brown. Allow to cool completely before filling.

For the frangipane

  1. Beat butter and sugar together on high speed until fluffy, about 1 minute.
  2. Add the eggs one at a time, beating the first in thoroughly and scraping down the bowl before adding the second.
  3. Stir in the almond flour, followed by the vanilla and salt (either by hand or on the lowest mixer setting).

Finish the tart

  1. Preheat oven to 375F. Spread the jam evenly over the bottom of the cooled tart shell. Spread the frangipane over the jam using an offset spatula. Arrange the rhubarb pieces on top and gently press them into the frangipane.
  2. Bake the tart for 35-45 minutes, or until frangipane is puffed and golden. Serve at room temperature or chilled, with a sprinkling of icing sugar or a drizzle of honey. Leftovers keep well in the fridge for several days.