Cranberry Tart With Gingersnap Cookie Crust

The cranberry filling for this showstopping tart is quickly made in a blender before it's poured into a press-in gingersnap cookie crust. Ginger and orange offset the tart berries. Top it with a crumble of gingersnap cookies, crystallized ginger and candied orange peel around the edges for a decorative touch. If you don't have a tart pan, you can make this in a pie plate instead.

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% Daily Values based on a 2,000 calorie diet

Step 1

In a medium saucepan over medium-high heat, combine the cranberries, sugar, orange zest and juice, ginger and salt and bring to a boil, stirring occasionally. Adjust the heat to maintain a very gentle simmer, cover and cook until all the cranberries have burst and started to shrivel, about 10 minutes.

Step 2

While the cranberries cook, in a small bowl, whisk together the egg yolks and cornstarch until smooth.

Step 3

Transfer the hot cranberry mixture to a heatproof blender.

Step 4

Immediately add the yolk mixture, cover loosely (see Notes), gradually increase the speed to high and blend until smooth, about 1 minute.

Step 5

Let the mixture cool, uncovered, in the blender until a skin forms and it registers 120 to 125 degrees on an instant-read thermometer, about 1 hour 30 minutes.

Step 6

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown and granulated sugars on medium-low speed until smooth, 2 to 3 minutes.

Step 7

Increase the mixer speed to medium, add the egg yolk and molasses and mix to combine.

Step 8

Stop the mixer and scrape down the sides and bottom of the bowl thoroughly.

Step 9

Add the flour, ginger, cinnamon, allspice and salt and mix on low speed until fully incorporated and the mixture looks like crumbly cookie dough, about 1 minute.

Step 10

Turn out the dough into a 9-inch tart pan with a removable bottom. Use your fingers to press it evenly across the bottom and up the sides. Loosely cover with a kitchen towel or plastic wrap and refrigerate for at least 30 minutes and up to overnight.

Step 11

When the crust is ready to bake, position a rack in the middle of the oven and preheat to 350 degrees.

Step 12

Dock the crust across the bottom with a fork and blind-bake (without pie weights), until evenly golden brown, 20 to 22 minutes.

Step 13

Transfer to a wire rack and let cool completely before adding the filling.

Step 14

When the cranberry puree has cooled, add the softened butter and blend until fully combined, about 30 seconds.

Step 15

Pour the puree into the crust and smooth with an offset spatula into an even layer.

Step 16

Let the tart sit at room temperature for at least 2 hours.

Step 17

Make the cookie-fruit crumble: If desired, combine the cookies, crystallized ginger and candied orange peel in a medium bowl and sprinkle all around the edge of the tart. Slice into wedges and serve at room temperature.