Cranberry Tart

This festive holiday bar dessert is sure to wow guests this holiday season. We celebrate the tart flavor and gorgeous jewel tones of fresh cranberry sauce the Savannah Bee way, with the addition of our creamy, citrusy lemon whipped honey.

Cranberry Tart
(shortbread crust + lemon + honey)
Serves 10 - 12
    
What you need:
For the crust:
1 cup unsalted butter, softened
¼ cup granulated sugar
¼ cup Savannah Bee Company Whipped Honey (we used Whipped Honey with Lemon)
2 cups all-purpose flour

For the cranberry curd filling:
3 cups fresh or frozen, thawed cranberries
½ cup water
4 large whole eggs
4 large egg yolks
½ cup granulated sugar
½ cup Savannah Bee Company Whipped Honey (we used Whipped Honey with Lemon)
2 tablespoons lemon juice
1/8 teaspoon kosher salt
½ cup unsalted butter, melted and cooled

For garnish:
Fresh edible flowers, optional

What to do:

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!

Table Talk:  Kiss, Marry, Kill (Thanksgiving Edition): cranberry sauce, stuffing, pecan pie?

happy bees. happy earth.