One of my favorite dishes at Thanksgiving is my cranberry sauce. I eat it with everything – turkey, gluten-free bread, sweet potato casserole, on a spoon. I don’t remember having it on our table at Thanksgiving growing up, though. It’s something I’ve added to our menu – I remember the first time I made it. I was so smitten. Staying true to my personal philosophy that a lot of a good thing is even better, I made enough cranberry sauce for twelve families. I shared a jar or two. Most of was consumed by yours truly. I chalked it up to bulking up on my antioxidants.
So, this Thanksgiving I wanted to make a cranberry tart. I love pumpkin pie, and I love pecan pie – but y’all. This tart is a show stopper. And, it’s got that great balance of sweet and sour. The juice surrounding the cranberries is perfectly sweet – and then when I bite into a cranberry. Oh gosh. I get that look on my face that always makes Joe laugh – that look of, “Gosh, I don’t need much else but this food right here.”
Let’s chat crust. I’m a big fan of simple recipes, especially at the holidays when you have a lot to bake. Let me clarify before we go any farther, though – simple doesn’t equal boring. In this case, simple is downright incredible. I used ivory teff flour, which is gluten-free. It’s actually a tiny, nutritious grain and is a good source of protein. It’s also high in fiber and is a strong source of B vitamins and essential minerals, which helps support your immune system. And, one cup of cooked teff has about 123 milligrams of calcium, which is 12% of our daily requirement. I love teff for all these reasons.
You can make this tart a day ahead of time and refrigerate it. I like to set it out an hour or two before serving and let it come to room temperature, but if you find yourself eating the leftovers out of the fridge with a fork, don’t say I didn’t warn you.
How do you like your cranberries at the holidays?
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