Dough 11/3 cups all-purpose flour 2 teaspoons sugar 1/4 teaspoon salt 4 tablespoons cold unsalted butter, cut into 1/2-inch pieces 4 tablespoons vegetable shortening 2 tablespoons ice cold water 1/2 teaspoon white vinegar
11/2 cups Granola Mandarin Sorbet
Take A Taste Sink your teeth into chef Laurent Tourondel's Granola-Cranberry Tart, it's just a taste of what you'll find in his outstanding cookbook, Fresh From The Market.
Make the compote Combine the strawberries, sugar, and 1 cup of water in a medium saucepan and gently cook over low heat until all the juices from the strawberries are released, about 15 minutes. Pour the compote through a ﬁne-mesh strainer into a clean saucepan and discard the solids. Heat the liquid over low heat and whisk in the cornstarch, stirring constantly until the mixture thickens, about 3 minutes. Pour into a large bowl and stir in the cranberries while the liquid is still hot. Cool to room temperature and then refrigerate overnight or for at least 6 hours.
Make the crust This tart is perfect for a dinner party because the granola and compote can be made ahead during the day and the tart can easily be assembled just before serving. I love the contrast of the sweet, soft cranberry compote and the crunchy, slightly salty, granola.
Preheat the oven to 325˚F. Using a stand mixer ﬁtted with the paddle attachment, mix the ﬂour, sugar, and salt in the mixer bowl at medium-low speed. Slowly add the butter and mix until pea-size lumps form. Add the shortening and mix until coarse grains form. Add the water and vinegar and mix until the dough is smooth and uniform. Form the dough into a ball and ﬂatten into a disk. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes before rolling out.
Using a lightly ﬂoured rolling pin, roll out the dough on a lightly ﬂoured surface to a 1/8-inch-thick round. Fit the dough into a 9-inch round tart pan and trim any excess dough from around the edge of the tart pan. Line the dough with parchment paper and ﬁll with dried beans or pastry weights. Bake until the crust is golden brown and completely cooked through, about 20 minutes. Assemble the tart Preheat the oven 325˚F. Remove the compote from the refrigerator and set it aside to come to room temperature. Stir the orange zest into the compote. Fill the tart shell with the compote and cover the top evenly with granola. Bake until the compote is bubbling and warm and the granola is crisp, about 15 minutes.
To serve Serve the tart warm or at room temperature with the sorbet. Wine suggestion Serve an ice wine made from Syrah with aromas of cranberries, pomegranate, and strawberry, such as Syrah Ice Wine, Zerba Cellars, 2005, Columbia valley, Oregon.