Cranberry & Red Wine Tart

Introducing the Cranberry & Red Wine Tart! It’s a rich, sophisticated twist on the classic holiday flavors. We take plump, tart cranberries and simmer them slowly in a fragrant bath of red wine, cinnamon, star anise, and cloves. This creates a deeply colored, luxuriously spiced filling that is truly intoxicating. Tucked into a buttery sweet pastry crust and finished with a crunchy, nutty crumble topping, this tart is the perfect balance of sweet, spiced, and pleasantly acidic. Made with our Braganini Reserve Cabernet Sauvignon or Braganini Reserve Pinot Noir, it is even better when you enjoy it with a glass of the wine as well! It’s the show-stopping finale your holiday meal deserves.

Ingredients

• Tart shells (store bought or homemade)
• 1 1/2 cups red wine
• 1 cinnamon stick
• 2 star anise
• 1 vanilla pod, split
• 4 cloves
• Juice and grated zest of 1 orange
• 1 lb fresh cranberries
• 1 cup light brown sugar
• 3/4 cup red currant jelly
• 2 Tbsp butter
• 1/2 cup flour
• 1/2 cup brown sugar
• 1/2 tsp ground cinnamon
• 2 Tbsp crushed pinenuts (or almonds)

Instructions

1. Bake the tart shell according to the instructions on the packaging. Remove from the oven and let it cool completely before filling.
2. To make the cranberry filling, start by pouring the red wine into a saucepan. Add the cinnamon stick, star anise, vanilla pod, cloves, and orange juice and zest.
3. Bring this mixture to a boil, then reduce heat and simmer gently for 15 minutes to infuse the spices.
4. Remove the spices from the wine mixture.
5. Add the cranberries and 1 cup of light brown sugar. Stir in the red currant jelly.
6. Bring the mixture back to a boil, then leave to simmer on a low heat for 45 minutes, stirring occasionally, until the mixture is thick and the cranberries have burst.
7. Let the filling cool.
8. Next is to make the crumble topping! In a bowl, cut the 2 Tbsp of butter into the 1/2 cup of flour until the mixture resembles fine breadcrumbs.
9. Fold in the 1/2 cup of brown sugar, 1/2 tsp of cinnamon, and the pinenuts (or almonds).
10. Pour the cooled cranberry filling into the chilled, pre-baked tart shell.
11. Sprinkle the crumble topping evenly over the filling.
12. Return the tart to the oven. You may want to lower the temperature slightly to 375°F / 190°C to prevent the crumble from burning. Bake for about 20 minutes until
13. the crumble is golden and crisp.
14. Let the tart cool on a rack before serving.
15. Serve slices of the tart with a dollop of vanilla ice cream or whipped cream on the side.