Mushroom and cranberry tart

Based on 20 ratings

Team

Editors at Kitchen Stories

Difficulty

Medium 👍
30
min.
Preparation
45
min.
Baking
30
min.
Resting

Ingredients

Servings:-12+
250 g chanterelle mushrooms
200 g porcini mushrooms
200 g cranberries (dried)
200 g all-purpose flour
125 g butter
eggs
onion
green onions
10 g chives
200 g crème fraîche
50 ml whipping cream
salt
pepper
nutmeg
butter for greasing
flour for work surface
vegetable oil for frying
Metric
Imperial

Utensils

  • standing mixer or hand mixer with dough hooks
  • plastic wrap
  • cutting board
  • knife
  • frying pan
  • oven
  • cooking spoon
  • pie weights or dried beans
  • parchment paper
  • tart pan
  • rolling pin
  • fine grater
  • large bowl

Nutrition per serving

Cal
283
Protein
6 g
Fat
17 g
Carb
27 g
  • Step 1/7

    Add flour, butter, a pinch of salt, and a part of the eggs to a standing mixer. Knead until a smooth dough forms.
    • 200 g all-purpose flour
    • 125 g butter
    • egg
    • salt
    • standing mixer or hand mixer with dough hooks

    Add flour, butter, a pinch of salt, and a part of the eggs to a standing mixer. Knead until a smooth dough forms.

  • Step 2/7

    Place dough in plastic wrap, transfer to refrigerator, and let rest for approx. 30 min.
    • plastic wrap

    Place dough in plastic wrap, transfer to refrigerator, and let rest for approx. 30 min.

  • Step 3/7

    In the meantime, finely dice onion. Finely slice green onions and chives. Roughly chop cranberries. Clean and cube mushrooms.
    • onion
    • green onions
    • 10 g chives
    • 200 g cranberries
    • 250 g chanterelle mushrooms
    • 200 g porcini mushrooms
    • cutting board
    • knife

    In the meantime, finely dice onion. Finely slice green onions and chives. Roughly chop cranberries. Clean and cube mushrooms.

  • Step 4/7

    Preheat oven to 180°C/350°F. Heat some vegetable oil in a large frying pan and sauté onions until translucent. Add mushrooms and sauté for approx. 8 - 10 min. until any liquid has evaporated. Add cranberries and green onions to mixture, stir, and set aside.
    • vegetable oil for frying
    • frying pan
    • oven
    • cooking spoon

    Preheat oven to 180°C/350°F. Heat some vegetable oil in a large frying pan and sauté onions until translucent. Add mushrooms and sauté for approx. 8 - 10 min. until any liquid has evaporated. Add cranberries and green onions to mixture, stir, and set aside.

  • Step 5/7

    Flour working surface and roll out dough. Transfer to a greased tart pan. Carefully place a sheet of parchment paper on the dough and fill with pie weights or dried beans. Blind bake in preheated oven at 180°C/350°F for approx. 8 – 10 min. Set aside.
    • butter for greasing
    • flour for work surface
    • pie weights or dried beans
    • parchment paper
    • tart pan
    • rolling pin

    Flour working surface and roll out dough. Transfer to a greased tart pan. Carefully place a sheet of parchment paper on the dough and fill with pie weights or dried beans. Blind bake in preheated oven at 180°C/350°F for approx. 8 – 10 min. Set aside.

  • Step 6/7

    Meanwhile, mix crème fraîche, whipping cream, chives and remaining eggs in a large bowl. Season with salt, pepper, and grated nutmeg.
    • 200 g crème fraîche
    • 50 ml whipping cream
    • eggs
    • salt
    • pepper
    • nutmeg
    • fine grater
    • large bowl

    Meanwhile, mix crème fraîche, whipping cream, chives and remaining eggs in a large bowl. Season with salt, pepper, and grated nutmeg.

  • Step 7/7

    Remove pie weights and parchment paper and fill dough with mushroom mixture. Pour sour cream mixture over mushrooms. Bake in preheated oven at 180°C/350°F for approx. 35 - 40 min.
    • oven

    Remove pie weights and parchment paper and fill dough with mushroom mixture. Pour sour cream mixture over mushrooms. Bake in preheated oven at 180°C/350°F for approx. 35 - 40 min.