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Cranberries are for more than just sauce with your Thanksgiving dinner. Make this tart to incorporate the popular berry into your dessert as well.
For the cranberry compote
- 2 Pounds strawberries. roughly chopped
- 1/2 Cup sugar
- 1 Tablespoon cornstarch
- 2 Cups dried cranberries
- 1 Tablespoon orange zest
For the dough
- 1 1/3 Cup all-purpose flour
- 2 Teaspoons sugar
- 1/4 Teaspoon salt
- 4 Teaspoons cold, unsalted butter, cut into 1/2-inch pieces
- 4 Teaspoons vegetable shortening
- 2 Tablespoons cold water
- 1/2 Teaspoon white vinegar
- 1 1/2 Cup granola, for garnish
Calories Per Serving398
Folate equivalent (total)118µg29%
Cranberry Curd Tart, a garnet-hued delight
Cranberries are the under-appreciated fruit of fall and winter.
They&rsquore often relegated to a sad cylinder of canned cranberry sauce at the edge of the Thanksgiving table, an afterthought to the apples and pumpkins taking up the dessert space.
Which is a shame, because when strategically deployed, cranberry desserts not only bring a welcome burst of color, they bring a lovely puckery acidity to punctuate a big meal.(Sort of the way this lemon ginger tart does.)
Not that there&rsquos anything wrong with a classic apple pie. But it&rsquos not the only way to celebrate fall and winter.
This cranberry curd tart is the cold-weather dessert you didn&rsquot know you needed.
The curd itself is a deep-red garnet color, with a silky smooth texture and the tart cranberry flavor gets rounded out with vanilla and orange (and not a small amount of butter and sugar and eggs).
It comes together in a few minutes on the stove, and it doesn&rsquot even require you to set up a double boiler.
And honestly, the curd itself is worthy of licking off the spatula.
But this dessert gets even better.
It sits on a super-easy press-in shortbread crust that doesn&rsquot need any resting time, making this even easier than most pies.
And, because the curd leaves a couple of egg whites behind, I like to top it with a bit of Italian meringue that I hit with a blow torch.
Which, honestly, is a totally unnecessary bit of showing off and you don&rsquot have to do it if you don&rsquot want to.
A puffy oven pancake studded with cranberries and scented with Chinese five spice
- 2 cups all-purpose flour
- ¼ teaspoon salt
- ⅓ cup shortening
- ⅓ cup cold butter
- 7 tablespoons cold water
- 2 ½ cups fresh cranberries
- ⅓ cup water
- 2 tablespoons dry red wine or orange juice
- 1 cup sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon butter, cut up
- Sweetened whipped cream (optional)
Preheat oven to 375 degrees F. In a large bowl, stir together the 2 cups flour and the salt. Using a pastry blender, cut in shortening and the 1/3 cup butter until pieces are pea-size. Sprinkle 1 tablespoon of the cold water over part of the mixture gently toss with a fork. Push moistened dough to one side of bowl. Repeat, using 1 tablespoon water at a time, until all the dough is moistened.
Form dough into a ball. Divide dough into eight equal portions. Roll each portion into a 5-inch circle. Line a 4-inch tart pan that has a removable bottom with one dough circle. Trim dough even with rim of tart pan. Repeat with remaining dough circles and seven more 4-inch tart pans.
For filling, in a medium saucepan, combine cranberries, the 1/3 cup water, and the wine or orange juice. Bring to boiling. Cook, stirring frequently, for 2 to 3 minutes or until berries begin to pop. In a small bowl, stir together sugar and the 2 tablespoons flour. Add to hot cranberry mixture. Cook and stir until thickened and bubbly. Stir in the 1 tablespoon butter until melted.
Spoon about 1/4 cup filling into each dough-lined tart pan. Place pans on a large baking sheet. Bake for 40 to 45 minutes or until filling is bubbly and edges of tarts are golden brown. Place tarts on a wire rack to cool. Remove tarts from pans to serve. If desired, serve with sweetened whipped cream. Makes 8 servings
- 1 stick unsalted butter, softened
- 1/3 cup sugar
- 1 large egg yolk
- 1/4 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1 1/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/4 cup water
- 2 cups cranberries (10 ounces)
- 2 large eggs
- 1/2 cup brown sugar
- 1 1/2 teaspoons all-purpose flour
- 1/4 cup plus 2 tablespoons half-and-half
- 1/8 teaspoon pure almond extract
- Confectioners&rsquo sugar, for dusting
- Lightly sweetened whipped cream, for serving
In a standing mixer fitted with the paddle, beat the butter with the sugar at medium speed until light and fluffy, about 3 minutes. Add the egg yolk, vanilla and salt, scrape down the side of the bowl and beat at low speed until smooth. Gradually add the flour, beating until the dough just forms a ball. Pat the dough into a disk and cover with plastic wrap. Refrigerate the dough for at least 1 hour or overnight.
Roll out the dough between 2 sheets of parchment paper into a 12-inch round. Carefully peel off the top layer of parchment paper and invert the dough onto a 9-inch fluted tart pan with a removable bottom. Peel off the parchment paper and gently press the dough into the pan. Trim the dough flush with the rim. Patch any cracks with the dough trimmings. Lightly prick the bottom with a fork. Refrigerate the tart shell until firm, about 30 minutes, or freeze for 10 minutes.
Preheat the oven to 350°. Line the tart shell with foil and fill with pie weights or dried beans. Bake the tart shell for about 30 minutes, until the rim is lightly golden. Remove the foil and weights and bake the tart shell for about 5 minutes longer, until it is lightly golden all over. Set the tart pan on a baking sheet. Increase the oven temperature to 375°.
In a medium saucepan, combine the granulated sugar with the water and cook over moderately high heat, stirring, until the sugar dissolves. Add the cranberries, cover and cook over moderate heat for 3 minutes, stirring once or twice. Remove the pan from the heat and let the cranberries cool to room temperature. Drain the cranberries well reserve the cranberry syrup.
In a medium bowl, beat the eggs with the brown sugar and flour. Whisk in the half-and-half and the almond extract. Spread the cranberries in the tart shell. Drizzle 1 tablespoon of the reserved cranberry syrup over the cranberries, then pour in the almond custard.
Bake the tart in the lower third of the oven until a skewer inserted in the center comes out clean, 16 to 18 minutes. Transfer the tart in the pan to a rack to cool completely, at least 2 hours. Dust the tart with confectioners&rsquo sugar. Cut the tart into wedges and serve with whipped cream.
- ¼ cup dried cranberries
- cooking spray
- 2 Granny Smith apples, peeled
- 1 teaspoon lemon juice
- ½ teaspoon vanilla extract
- 2 tablespoons white sugar
- 1 tablespoon cornstarch
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 (9 inch) prepared pie crust
- 1 egg white, beaten
- 1 tablespoon turbinado sugar, or to taste
Place cranberries in a small bowl. Cover with boiling water. Let soak until plump, about 15 minutes. Drain.
Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet lightly with cooking spray.
Cut a deep vertical slice into both sides of each apple, being sure not to cut through to the core. Attach 1 apple to a spiralizer fitted with the straight-flat blade and cut into thin half-slices. Repeat with second apple.
Combine cranberries, apple slices, lemon juice, and vanilla extract in a bowl toss to coat.
Mix white sugar, cornstarch, cinnamon, nutmeg, and salt together in a bowl. Stir into the apple mixture.
Roll pie crust out into a 10-inch round on a floured work surface. Transfer to the baking sheet.
Spoon apple mixture into the center of the crust, leaving a 2-inch border. Lift up edges of crust and fold around apple mixture. Brush edges with egg white. Sprinkle turbinado sugar all over tart.
Bake in the preheated oven until apples are tender and crust is golden brown, 38 to 40 minutes. Transfer to a serving plate and slice.
Crust: On a lightly floured work surface, roll pate brisee into a 13-inch round. With a dry pastry brush, sweep off excess flour fit dough into a 10-inch round fluted tart pan with a removable bottom. Fold edges toward center to reinforce press into sides of tart ring. Pierce bottom of tart shell all over with a fork. Cover with plastic wrap freeze until firm, about 15 minutes.
Preheat oven to 375 degrees. Uncover and line tart shell with parchment and fill with pie weights or dried beans. Bake until edges are set and golden, about 20 minutes. Remove weights and parchment and continue baking until bottom of crust is dry and golden, 15 to 20 minutes. Remove from oven and let cool completely on a wire rack.
Filling: Place cold water in a small bowl. Sprinkle gelatin over water let stand until softened, about 5 minutes. Combine cranberries, sugar, jelly, and cognac in a saucepan and cook over low heat 12 to 15 minutes. Do not overcook or the mixture will become too watery cranberries should be soft but not bursting. Remove from heat and let cool slightly. Stir in gelatin and let cool completely.
Pour cranberry filling into tart shell and chill for at least 1 hour before serving.
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- 4 ounces saltine crackers (about 36 1 sleeve)
- 1 stick unsalted butter, softened
- 1/4 cup sugar
- 3 1/2 cups fresh or unthawed frozen cranberries (one 12-ounce package)
- 2/3 cup fresh orange juice (from about 3 oranges
- 1/2 teaspoon kosher salt (we use Diamond Crystal)
- 1 1/2 cups sugar
- 4 tablespoons unsalted butter, cut into pieces
- 2 large egg yolks (reserve whites for topping), plus 1 large whole egg
- 3 large egg whites
- 3/4 cup sugar
- 1 teaspoon pure vanilla extract
Crust: Preheat oven to 350°F. Place crackers in the bowl of a food processor and process until finely ground. Add butter and sugar pulse to combine. Firmly press mixture into the bottom and up sides of a 9-inch fluted tart pan with a removable bottom. Freeze 10 minutes. Bake until crust is golden brown, 20 to 25 minutes. Let cool completely on a wire rack.
Filling: Meanwhile, combine cranberries, orange juice, 1/2 cup water, and salt in a saucepan. Bring to a boil, then reduce heat to medium, cover, and simmer, stirring occasionally, until berries burst and are very soft, 10 to 15 minutes. Press mixture through a fine-mesh sieve, scraping back of sieve to get all of pulp (you should have about 1 3/4 cups pulp and liquid) discard solids. Return mixture to pan stir in sugar and cook over medium-high heat, stirring, until dissolved. Whisk in butter.
In a heatproof bowl, whisk together yolks and whole egg, then gradually whisk in half of hot cranberry mixture. Add egg mixture back to pan cook over medium heat, stirring constantly, until thickened and coating the back of a wooden spoon, about 8 minutes. Strain through sieve (to remove any bits of cooked egg) into tart crust. Press plastic wrap directly on surface of curd and refrigerate until cold, at least 2 hours and up to overnight. (Tart can be made ahead to this point and refrigerated up to 2 days.)
Topping: When ready to serve, whisk together egg whites and sugar in a heatproof bowl set over (but not in) a pot of simmering water until hot and sugar has dissolved. Transfer to a mixer bowl and beat on medium-high speed until stiff, glossy peaks form. Whisk in vanilla.
Transfer mixture to a piping bag fitted with a large petal tip (such as Wilton 127D) or other decorative tip. To create a wreath, hold bag so wider part of tip faces away from you and bag is almost perpendicular to tart (about 2 inches in from edge, and at a 45 degree angle to it). Press on bag, holding it in one place for a few seconds, then lift up slightly and pull toward you, creating an elongated dollop angled toward edge of tart.
Repeat, starting at the same point but angled toward center of tart. Continue to repeat around edge of tart to create wreath shape. (You can also dollop all of meringue over top of tart and create swoops with the back of a spoon.) Brown meringue with a kitchen torch or under broiler, 30 seconds to 1 minute. Finished tart is best eaten the same day, but can be refrigerated, covered, up to 1day.
- 1 cup all-purpose flour
- ¼ cup white sugar
- 1 ½ teaspoons ground ginger
- ¼ teaspoon salt
- ½ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 4 egg yolks, at room temperature
- 1 egg, at room temperature
- 1 (12 ounce) package fresh cranberries
- 1 cup white sugar
- 1 large orange, zested and juiced
- 1 teaspoon vanilla extract
- 1 pinch salt
- 4 tablespoons unsalted butter, cut into 4 pieces
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch tart pan with a removable bottom.
Combine flour, sugar, ginger, and salt for crust in a small bowl. Mix in melted butter, vanilla extract, and almond extract until mixture is combined and comes together in a thick dough.
Press dough evenly into the bottom and up the sides of the prepared tart pan. Place the tart pan on a large baking sheet.
Bake in the preheated oven until golden, 20 to 25 minutes.
Beat egg yolks and egg together in a large bowl with an electric mixer. Set aside.
Combine cranberries and sugar in a large saucepan. Cook over medium heat until cranberries pop and sugar is dissolved, 8 to 10 minutes. Pour mixture into a blender. Add orange juice, orange zest, vanilla extract, and salt. Leave the lid vent open on the blender do not seal without having a way to steam to vent, and cover the lid with a kitchen towel.
Blend on low speed until mixture is smooth and thoroughly pureed. Pour the warm mixture gradually into the eggs, whisking constantly.
Pour curd back into the saucepan and cook over low heat until mixture is thickened, 8 to 10 minutes. Remove from heat and stir in butter, 1 tablespoon at a time, until thoroughly combined, ensuring each piece of butter has thoroughly melted before adding the next. Strain the mixture through a fine-mesh sieve. Discard solids. Pour strained curd into the prepared crust.
Bake in the preheated oven until curd is set around the edges and jiggles slightly in the center, 20 to 25 minutes. Allow to cool to room temperature before removing from the tart pan, 30 minutes to 1 hour.
Rustic Cranberry Galette (Tart)
- Yield: 8 Servings
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Course: Dessert
- Cuisine: American
- Author: Sabrina Snyder
- 1/2 cup orange marmalade
- 2 tablespoons flour
- 2 tablespoons brown sugar , packed
- 2 cups fresh cranberries , or frozen-thawed
- 1 refrigerated pie crust
- 1 large egg white , lightly beaten
- 1 tablespoon coarse sanding sugar
Note: click on times in the instructions to start a kitchen timer while cooking.
Bake for 20-22 minutes until golden brown and bubbly.
Yield: 8 Servings, Amount per serving: 184 calories, Calories: 184g, Carbohydrates: 33g, Protein: 2g, Fat: 6g, Saturated Fat: 2g, Sodium: 106mg, Potassium: 56mg, Fiber: 2g, Sugar: 17g, Vitamin A: 27g, Vitamin C: 4g, Calcium: 16g, Iron: 1g
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