Cranberry Tart

1. Wash Up!

2. Make the crust: Preheat the oven to 350ºF. Coat a 12- x 4-inch rectangular tart pan with a removeable bottom with cooking spray. Beat the butter, sugar, and honey in a medium bowl at medium speed with an electric until light and fluffy. Gradually add the flour and beat until combined. Press the shortbread mixture into the prepared pan, onto the bottom and up the sides. Bake for 20 to 25 minutes or until the crust begins to brown. Remove the crust from the oven and immediately press the crust down with the back of a wooden spoon. Set aside to cool.

3. Cook the cranberries: Cook the cranberries: Combine the cranberries and water in a medium saucepan over medium-high heat. Cook until the cranberries burst, about 5 to 10 minutes. Remove from the heat and let cool 10 to 15 minutes.

4. Make the cranberry curd: Place the cranberries in a food processor and process until smooth. Add the whole eggs, egg yolks, sugar, honey, salt, and lemon juice and pulse until combined. Strain the mixture through a fine mesh sieve over a bowl to remove the seeds and any large pieces of skin. Discard the solids. Add the melted butter to the strained cranberry filling and whisk to combine. Pour the cranberry mixture into the prepared crust. Bake until the center is set and no longer jiggly in the center, about 12 to 15 minutes. Remove from the oven and refrigerate for a minimum of 2 hours before serving.

To Serve: Cut the tart into slices and garnish with flowers, if desired. Dust with powdered sugar or drizzle with extra honey for more drama.

Pro Tip: The easiest way to cut these bars is to heat your knife under hot water!

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