The holidays can be stressful, but we’ve got this easy make-ahead and fuss-free recipes for those gatherings, get together, parties, and events you may be attending. These recipes can be made ahead of time and ready to serve whenever you need them.
Credit: The Beautiful Plate
Cranberry and Vine-Dried Grape Filling
- 1/2 cup firmly packed brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon freshly grated orange zest
- 1/4 cup fresh orange juice (from ~2 oranges)
- 2 cups fresh cranberries, picked over
- 1 cup Classic vine-dried grapes
- 1/4 teaspoon salt
- 1 1/4 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 6 tablespoons unsalted very cold butter, cut into small pieces
- 1 large egg
- 1 tablespoon cold water
- 1 egg + 1 tablespoon water
- turbinado sugar (for shine)
- Prepare Filling: Combine the filling ingredients in a small saucepan and stir together. Bring mixture to a low boil over medium-high heat for 4-5 minutes, or until the cranberries begin to burst and mixture begins to thicken
- Remove from heat, transfer to heatproof bowl, cover, and allow to cool completely in the fridge (to save time, you can make the filling up to a day in advance).
- Make Dough: Combine flour, sugar, baking powder, and salt into bowl of a large food processor. Add the butter. Place entire bowl in the freezer for about 5 minutes to thoroughly chill. Meanwhile, whisk together the (cold) egg and water in a small bowl.
- Remove the bowl from the freezer and pulse several times, or until the butter is in very small pieces and the mixture resembles coarse meal. While pulsing, slowly add the egg and water mixture and continue to pulse until the dough just comes together (be careful not to overwork the dough).
- Press the dough together and flatten into a small disc, cover tightly with plastic wrap, and put in fridge for at least an hour.
- Prepare Tart: Preheat the oven to 425 degrees Fahrenheit–and line a large baking sheet with parchment paper. Set aside.
- Remove the dough from the fridge, place on a lightly floured countertop, and roll into a 12-inch circle moving the dough as you go to ensure that it doesn’t stick to the counter top.
- Place the rolled-out dough on the lined baking sheet and chill in the fridge or freezer for another 5-10 minutes. Spoon the filling into the center of the dough–leaving a 2 1/2 – 3-inch border on the sides. Fold the edges of the dough over, pleating them slightly, but leaving the center of the tart exposed.
- Lightly brush the exposed dough with the egg wash and sprinkle lightly with turbinado sugar.
- Bake for 20-25 minutes, or until the pastry is golden brown. Allow the tart to cool (on the baking sheet) completely on a cooling rack. Serve room temperature (or slightly warm) with vanilla ice cream!