Hi readers! It is already Thursday – I keep asking myself where did this week go. Only one day left to enter the giveaway for $100 Amazon Gift Card. Everybody is so busy and the holidays are fast approaching. I am heading to my son’s Christmas concert this morning, it should be exciting as he is going to be singing a couple of songs. He is 3 1/2 and loves to sing just like his Dad.
On to the food of choice today. I prepared this tart as I had a hankering for cranberry. When I was getting into the tart preparation I was matching flavors and noticed we had a couple of over ripe plums hanging out in the bottom of the fridge. I thought they would be a good combination in this tart. So ultimately, before you go on thinking I am a tart mastermind – this is basically a kicked up butter tart with some fruit in it and topped off with some seeds….. Pumpkin Seeds!!!
Let me know if you would like a slice, maybe topped with a dollop of your favorite ice cream or even some homemade whipped cream.
- 1 1/4 Cups all-purpose flour
- 1/2 Tsp.salt
- 1 Tbsp. granulated white sugar
- 1/2 Cup unsalted butter, chilled, and cut into 1 inch (2.54 cm) pieces
- 1/8 to 1/4 Cup ice water
- 1/3 cup unsalted butter, softened
- 1 cup light brown sugar
- 2 large eggs
- 1 Tsp. pure vanilla extract
- 1 Tbsp. Molasses
- 1/4 Cup light cream (half-and-half) (10% butterfat)
- 1/2 Cup dried cranberries
- 2 Plums (seeded, sliced and cooked down in 1 Tbsp. of white sugar over medium heat for 7 minutes)
- 1/4 Cup Pumpkin Seeds
- In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds).
- Pour 1/8 cup water in a slowly until the dough just holds together when pinched. If necessary, add more water.
- Do not process more than 30 seconds.
- Throw the dough onto your work surface and gather into a ball. Flatten , cover with plastic wrap, and refrigerate for about one hour before using.
- Place on a lightly floured surface, roll out the dough and then press into your tart dish/pan pushing up the sides and then crimping with a fork.
- In the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar. Beat in the eggs, one at a time, and then the vanilla extract. Stir in the cream.
- Add plums and cranberries and mix thoroughly.
- Pour filling into crust and top with pumpkin seeds.
- Bake at 375 degrees F (190 degrees C) for about 15 – 20 minutes or until the pastry has nicely browned and the filling is set.
- Remove from oven and place on a wire rack to cool.
- Serve at room temperature or chilled.
ZestyTip: To rehydrate dried fruit, simply soak it in boiling water for about 60 seconds. This will plump up the fruit and have a fresher texture.
Well I really hope you enjoy the tart and I’ll leave you with a question. Name your favorite holiday cookie. I am going to do some cookie baking this weekend and I need some inspiration. Have a great Thursday!