Recipe: Granola Cranberry Tart With Mandarin Sorbet

Recipe from chef/partner Laurent Tourondel of Arlington Club, Manhattan
October 15, 2013 Updated: March 12, 2018

Enjoy the following recipe from chef/partner Laurent Tourondel of Arlington Club, Manhattan.

Granola Cranberry Tart With Mandarin Sorbet

“This dessert incorporates cranberries with the granola and sweeter ingredients to really capture the flavors of the season,” said chef Tourondel.

Serves 6

Cranberry Compote
2 lbs strawberries, roughly chopped
½ cup sugar
1 tbsp cornstarch
2 cups dried cranberries
1 tbsp orange zest

1 1/3 cup all-purpose flour
2 tsp sugar
¼ tsp salt
4 tsp cold unsalted butter, cut into ½ -inch pieces
4 tsp vegetable shortening
2 tbsp cold water
½ tsp. White vinegar

1 ½ cups granola, for topping (recipe below)

Mandarin Sorbet

Cranberry Compote
Combine the strawberries, 1 cup of water, and the sugar in a medium pot set over low heat and gently cook until all the juices from the strawberries are released, approximately 15 minutes.
Using a fine mesh strainer, strain the liquid into a clean pot and discard the solid 
Heat the liquid from the strawberries and whisk in the cornstarch, stirring constantly until the mixture thickens, about 3 minutes. 
Remove from heat.
Transfer to a mixing bowl and add the cranberries while the liquid is still hot 
Cover and refrigerate overnight or a minimum of 8 hours. 

Preheat oven to 325°F.
Using a standing mixer fitted with the paddle attachment combine the flour, sugar, and salt and mix well.
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 dough into a ball and wrap in plastic wrap and refrigerate for at 30 minutes before rolling out. 
Roll out the dough on a lightly floured surface to 1/8-inch thick. 
Place dough into a 9″ tart pan and trim any excess dough around the sides with a paring knife. 
Line the tart with parchment paper and dried beans or pastry weights and bake for 20 to 25 minutes or until golden brown and completely cooked through. 
Let cool.

To Serve
Preheat oven 325°F.
Remove compote from refrigerator, add the orange zest and mix until well combined. 
Fill the tart shell with the compote and cover the compote evenly with granola. 
Bake for 15 minutes until tart is warm and granola is crisp.
Serve with Mandarin Sorbet.

My Favorite Granola
Serves 6


2 cups old fashioned oatmeal
1 cup steel-cut oats
1 cup sliced almonds
2 cups corn flake cereal
1 tsp ground cinnamon
1½ tsp salt
½ cup canola oil
½ cup honey
½ cup maple syrup 
Zest of 2 oranges 
2 vanilla beans, split and scraped 


Preheat oven to 325°F.
In a large bowl combine the oatmeal, steel-cut oats, almonds, corn flakes, cinnamon and salt and mix until well combined.
Bring the canola oil, honey, maple syrup, orange zest, and split and scraped vanilla beans and seeds to a boil in a small pot set over medium heat; allow to boil for 1 minute. 
Remove the vanilla bean from the liquid and pour the hot liquid over the dry ingredients. 
Mix until well combined, using a rubber spatula.
Line a rimmed baking sheet with parchment paper. 
Pour mixture onto the prepared baking sheet and spread the granola evenly using a metal spatula. 
Bake in the oven for 10-12 minutes, tossing the granola with spatula halfway through, until golden brown and evenly toasted.
Remove from the oven and place the baking sheet on a rack and cool until it reaches room temperature. 
Break the granola into smaller, bite size, pieces.
Store the cool granola in an airtight container for up to 1 week. 

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For more fall recipes from top chefs in New York and beyond, please visit: Recipes to Usher in the Fall