Things don’t always go as planned, but sometimes the results are more than you could have ever planned for. Maggie, from Dog Hill Kitchen, had an abundance of cranberries left over from unfinished holiday baking, and was anxious to find a new recipe to incorporate them into. After catching up on her food magazine reading (don’t we all wish we had time for that!) she stumbled across a recipe for a cranberry-cherry lattice pie in the Whole Foods magazine.

To celebrate her father-in-law’s birthday Maggie volunteered to make her new-found recipe to go along with a chocolate cake she was making as well. Maggie claims she would “almost always pick pie over cake.” To give this recipe her own touch, she used a super easy oil crust, swapped the lattice for a sweet crumb topping, and added fresh ginger and cinnamon. Yum! This tart sounds like the perfect marriage of sweet, tart and warm flavors. Since she was also bringing a cake Maggie decided to baked the tart in a 7 1/2 inch tart pan; the perfect sized pan for 4 or 5 people. If you want to bake this in a regular sized tart pan or pie dish you may want to double this recipe.

Maggie’s tart is perfect for any occasion, and is a great excuse for cleaning out your holiday leftovers! Maggie tells us to “favor the pie lovers in your life and make this!”