Thanksgiving Recipe: Cranberry Crumble Tart Recipe from Olaiya Land

Image courtesy of Olaiya LandContinuing this week of giving thanks and giving back, here's a recipe from chef Olaiya Land that takes a a twist on a traditional ingredient.

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Last month I posted a recipe from local chef and cooking instructor Olaiya Land, a delicious Roast Butternut Squash with Grapes and Sage. That dish would make a wonderful Thanksgiving side dish, but Olaiya was generous enough to offer up another recipe for your Thanksgiving table.

If, like Olaiya and me, you don't care for cranberry sauce, you might find yourself just wanting to leave this traditional ingredient off the table entirely. Olaiya's developed this recipe for a Cranberry Crumble Tart so you can still have the tradition, but with a twist.

For more ways to learn from Olaiya, check out her list of classes below. Some of them might be wait-listed, but you can always put your name in and hope!

And are you on Olaiya's mailing list? Sign-up so that you can receive the earliest notices about her classes, and for updates on her newest project, The Pantry. Olaiya will be "partnering with Brandon Pettit (Delancey chef/owner) and Brandi Henderson (Delancey Pastry Chef) to open a new space in Ballard for cooking classes, private dinners, locally-sourced catering and community events featuring local food artisans." It will be opening in the spring so sign up for updates as things progress.

• 11/9: New Thanksgiving Classics – Pacific Culinary Studio/Lynnwood
• 11/15: French Bistro – Delancey
• 11/18: Holiday Cookie Workshop – Pacific Culinary Studio/Lynnwood
• 11/29: Homemade Holiday Gifts Workshop - Delancey
• 11/30: Home for the Holidays Gift Class - PCC Edmonds
• 12/1: Home for the Holidays Gift Class - PCC West Seattle
• 12/6: Homemade Holiday Gifts Workshop - Delancey
• 12/8: Home for the Holidays Gift Class - PCC Issaquah
• 12/14: Home for the Holidays Gift Class - PCC Greenlake
• 12/15: Home for the Holidays Gift Class - PCC Redmond
• 1/12/11: Hearty Soups and Stews - Pacific Culinary Studio/Lynnwood
• 2/17/11: Misunderstood Vegetables - Pacific Culinary Studio/Lynnwood

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Cranberry Crumble Tart

from Olaiya Land

Serves 8-10

Crust

• 1 1/2 cups unbleached all-purpose flour
• 1 tablespoon sugar
• 3/4 teaspoon salt
• 4 tablespoons (or more) ice water
• 3/4 teaspoon apple cider vinegar
• 1/2 cup (1 stick) plus 1 tablespoon chilled unsalted butter, cut into 1/2-inch cubes

Filling

• 1 pound fresh or frozen cranberries
• scant 1/2 cup sugar
• 1 1/2 teaspoons finely grated lemon zest
• 1 tablespoon all-purpose flour
• 1/4 teaspoon cinnamon

Topping

• 6 tablespoons all-purpose flour
• 4 tablespoons packed light brown sugar
• 4 tablespoons granulated sugar
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 5 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
• 1/2 cup slivered or sliced almonds, roughly chopped

To make dough: Blend flour, sugar and salt in processor. Add butter; using on/off turns, process until coarse meal forms. Add 4 tablespoons ice water and cider vinegar; blend until moist clumps form, adding more ice water by teaspoonfuls if dough is dry.

Gather dough together. Turn out onto work surface. Form dough into a ball then flatten into a disk. Wrap disk in plastic wrap and refrigerate for 1 hour. (Can be made ahead. Keep dough refrigerated up to 2 days, or enclose in a resealable plastic bag and freeze for up to 1 month, then thaw in refrigerator overnight.)

To form crust: Remove dough from refrigerator and soften at room temperature for 10-30 minutes. Time will vary depending on how long the dough has been chilled and the temperature of the refrigerator. The dough should be pliable: use your hands to squeeze the dough; if you can squeeze it without too much pressure, it is ready to be rolled out.

Roll dough on lightly floured work surface into a 14-inch disk about 1/8 inch thick. Carefully roll the dough around your rolling pin, transfer to a 11- or 12-inch removable-bottom tart pan pan and unroll. Press dough into the corners and up the sides of the pan. Fold in overhang and press to extend dough 1/2 inch above sides of pan. Place the tart pan in the freezer for 15-30 minutes.

Meanwhile preheat the oven to 425 degrees with oven rack in middle of the oven. When oven is preheated, line the unbaked crust with parchment or foil and fill with pie weights (dried beans or rice work perfectly well). Bake, leaving weights in place until the dough dries out and just starts to turn golden, about 15 minutes. Carefully remove parchment and weights. Continue baking until crust bottom is light golden brown, about 8-10 minutes more. Remove crust from oven and reduce oven temperature to 350.

While crust is baking, make filling and topping: Roughly chop half the cranberries. In a medium bowl, combine the chopped cranberries, whole cranberries, sugar, lemon zest, flour, and cinnamon and stir to blend well. Set aside.

For the topping, combine the flour, sugars, cinnamon, ginger and salt in the bowl of a food processor. Pulse the flour mixture a few times to bring ingredients together. Add the butter a few cubes at a time, pulsing after each addition, then pulse until the topping looks like coarse meal. Add the nuts and pulse a few more times, just to combine. The topping should be slightly clumpy and look wet. Set aside.

To assemble and bake: When the tart shell is light golden brown, remove from the oven and spread the cranberry mixture evenly over the bottom of the crust. Crumble the topping over the cranberries, leaving areas where cranberries are exposed. Make sure the topping is evenly distributed and don’t smooth it or press it down.

Place tart on middle oven rack and bake for 40-45 minutes, until the cranberries are bubbling and the topping is golden brown. Remove the tart from the oven and cool on a wire rack for at least 20 minutes. Serve tart warm or at room temperature with vanilla bean ice cream or with softened fresh goat cheese mixed with honey and whipped cream.