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Any good recipes for a cranberry tart?
- Thread starter alison
- Start date
Check this one out: Cranberry Walnut Tart
http://www.epicurious.com/recipes/recipe_views/views/108778
http://www.epicurious.com/recipes/recipe_views/views/108778
Here's another: Cranberry Cream Cheese Tart
http://www.joyofbaking.com/CranberryCreamCheeseTart.html
http://www.joyofbaking.com/CranberryCreamCheeseTart.html
From City Bakery in NYC--REC: Cranberry Caramel Tartlets...
Cranberry Caramel Tartlets
Serving Size : 8
Pastry:
1 stick cold unsalted butter -- cut into 1/2-inch slices and slightly softened, plus
5 tablespoons cold unsalted butter -- cut into 1/2-inch slices and slightly softened
1/3 cup confectioners' sugar
1 large egg yolk
3/4 cup unbleached all-purpose flour -- sifted
3/4 cup bread flour -- sifted
Filling:
3/4 cup heavy cream -- plus
2 tablespoons heavy cream
3/4 cup granulated sugar
4 cups fresh cranberries -- rinsed and picked over
1 cup sliced almonds
1. Make the pastry: In a medium bowl, using an electric mixer, beat the butter with the confectioners' sugar on medium speed for 2 minutes. Beat in the egg yolk, scraping down the sides of the bowl with a rubber spatula. Using a wooden spoon, stir in half of the all-purpose and bread flours until combined. Mix in
the remaining flour to form a soft, sticky dough. Scrape the dough onto a piece of wax paper and form into a flat disk. Wrap and refrigerate until firm, at least 2 hours or overnight.
2. On a lightly floured surface, cut the cold dough into 1-inch pieces. Using the heel of your hand, knead pieces together until the dough is smooth but still cool, using a pastry scraper or metal spatula to free the dough from the work surface. Roll the dough into a 12-inch-long log and cut into 8 equal pieces. Transfer to a plate, cover with plastic wrap and refrigerate until cold, about 20 minutes.
3. Line a large baking sheet with parchment paper. Place eight 4-inch-round flan rings or 4 1/2-inch fluted tartlet pans with removable bottoms on the baking sheet. Remove 1 piece of dough from the refrigerator and, on a lightly floured surface, roll it into a 5 1/2-inch round. Ease the pastry into 1 of the tart rings. Using your thumbs, gently but firmly press the dough into the ring, taking care to form a close fit around the base. Using a small sharp knife, trim the dough flush with the rim. Prick all over with a fork. Repeat with the remaining pastry. Freeze the rings on the baking sheet until the pastry is firm, about 15 minutes.
4. Meanwhile, preheat the oven to 375°. Bake the tartlet shells on the baking sheet until golden, about 12 minutes. (If the dough puffs up, tap it down with the back of a spoon; do not prick it.) Remove the tartlet shells and let cool on the pan. Leave the oven on.
5. Make the filling: In a small saucepan, bring the heavy cream to a simmer over low heat. In a heavy medium saucepan, cook the sugar over moderately high heat, stirring constantly with a wooden spoon, until melted, about 5 minutes. Swirling the pan occasionally, cook until the sugar is a rich golden brown, about 2 minutes. Immediately whisk the hot cream into the caramel, taking care to avoid splatters; do not let the mixture boil over. Cook, whisking constantly, until smooth. Strain the caramel into a medium bowl. Add the cranberries and almonds and stir to coat completely with caramel.
6. Place the baking sheets with the tartlet shells on top of another baking sheet (to prevent the bottoms of the tartlets from burning). Mound the filling into the tartlet shells and bake for 25 to 35 minutes, or until the cranberries have burst and the edges of the pastry have browned.
7. Remove the rings from the tartlets with tongs; if they stick, run a small sharp knife around the tartlet rims and then lift off the rings. Using a metal spatula, carefully transfer the tartlets to a rack to cool slightly. Serve warm or at room temperature.
NOTES : Dough must rest at least 2 hours & then 20 minutes more.
Cranberry Caramel Tartlets
Serving Size : 8
Pastry:
1 stick cold unsalted butter -- cut into 1/2-inch slices and slightly softened, plus
5 tablespoons cold unsalted butter -- cut into 1/2-inch slices and slightly softened
1/3 cup confectioners' sugar
1 large egg yolk
3/4 cup unbleached all-purpose flour -- sifted
3/4 cup bread flour -- sifted
Filling:
3/4 cup heavy cream -- plus
2 tablespoons heavy cream
3/4 cup granulated sugar
4 cups fresh cranberries -- rinsed and picked over
1 cup sliced almonds
1. Make the pastry: In a medium bowl, using an electric mixer, beat the butter with the confectioners' sugar on medium speed for 2 minutes. Beat in the egg yolk, scraping down the sides of the bowl with a rubber spatula. Using a wooden spoon, stir in half of the all-purpose and bread flours until combined. Mix in
the remaining flour to form a soft, sticky dough. Scrape the dough onto a piece of wax paper and form into a flat disk. Wrap and refrigerate until firm, at least 2 hours or overnight.
2. On a lightly floured surface, cut the cold dough into 1-inch pieces. Using the heel of your hand, knead pieces together until the dough is smooth but still cool, using a pastry scraper or metal spatula to free the dough from the work surface. Roll the dough into a 12-inch-long log and cut into 8 equal pieces. Transfer to a plate, cover with plastic wrap and refrigerate until cold, about 20 minutes.
3. Line a large baking sheet with parchment paper. Place eight 4-inch-round flan rings or 4 1/2-inch fluted tartlet pans with removable bottoms on the baking sheet. Remove 1 piece of dough from the refrigerator and, on a lightly floured surface, roll it into a 5 1/2-inch round. Ease the pastry into 1 of the tart rings. Using your thumbs, gently but firmly press the dough into the ring, taking care to form a close fit around the base. Using a small sharp knife, trim the dough flush with the rim. Prick all over with a fork. Repeat with the remaining pastry. Freeze the rings on the baking sheet until the pastry is firm, about 15 minutes.
4. Meanwhile, preheat the oven to 375°. Bake the tartlet shells on the baking sheet until golden, about 12 minutes. (If the dough puffs up, tap it down with the back of a spoon; do not prick it.) Remove the tartlet shells and let cool on the pan. Leave the oven on.
5. Make the filling: In a small saucepan, bring the heavy cream to a simmer over low heat. In a heavy medium saucepan, cook the sugar over moderately high heat, stirring constantly with a wooden spoon, until melted, about 5 minutes. Swirling the pan occasionally, cook until the sugar is a rich golden brown, about 2 minutes. Immediately whisk the hot cream into the caramel, taking care to avoid splatters; do not let the mixture boil over. Cook, whisking constantly, until smooth. Strain the caramel into a medium bowl. Add the cranberries and almonds and stir to coat completely with caramel.
6. Place the baking sheets with the tartlet shells on top of another baking sheet (to prevent the bottoms of the tartlets from burning). Mound the filling into the tartlet shells and bake for 25 to 35 minutes, or until the cranberries have burst and the edges of the pastry have browned.
7. Remove the rings from the tartlets with tongs; if they stick, run a small sharp knife around the tartlet rims and then lift off the rings. Using a metal spatula, carefully transfer the tartlets to a rack to cool slightly. Serve warm or at room temperature.
NOTES : Dough must rest at least 2 hours & then 20 minutes more.
REC: Caramel-Cranberry Nut Tart...
Caramel-Cranberry Nut Tart
Serving Size : 8
Pastry:
1 cup all-purpose flour
1 tablespoon sugar
1/2 cup unsalted butter -- cut up, softened
2 teaspoons water
1 teaspoon vanilla extract
Filling:
1 cup sugar
3 tablespoons light corn syrup
1/2 cup unsalted butter -- cut up, softened
1/2 cup whipping cream
3/4 cup coarsely chopped pecans -- toasted
3/4 cup slivered almonds -- toasted
3/4 cup dried cranberries
Garnish:
2 ounces bittersweet chocolate -- coarsely chopped
1. In a medium bowl, stir together flour, 1 tablespoon sugar, and salt; add 1/2 cup butter. With pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. In small bowl combine water and vanilla; add to flour-butter mixture, stirring until dough holds shape when pressed together.
2. Press pastry dough evenly in bottom and up sides of 9-inch tart pan. Place in freezer at least 30 minutes (crust can be made up to 4 weeks ahead. Wrap pan in foil and freeze. Do not thaw crust before baking; an additional 5 minutes baking time may be needed).
3. Heat oven to 375F. Bake crust, uncovered, 15 minutes. Check crust; if beginning to bubble, gently prick bubbles. Bake an additional 15 to 20 minutes or until crust is golden brown.
4. Remove crust from oven; cool until ready to fill.
5. In heavy medium saucepan, stir together 1 cup sugar and corn syrup. Bring to a boil over medium-high heat. As sugar begins to melt, swirl saucepan gently to combine sugar and syrup. Continue to cook until mixture begins to caramelize. Watch carefully; if necessary, remove saucepan from heat occasionally to stop cooking. When caramel reaches rich golden brown color, remove from heat. Carefully add 1/2 cup butter and cream. Return to heat; stir until mixture is smooth and butter is melted.Pour caramel into large bowl. Stir in pecans, almonds, and cranberries. Pour into baked crust, evenly distributing nuts and berries. Sprinkle chocolate over top. Refrigerate until set, at least 2 hours or up to 8 hours.Serve chilled as caramel will soften at room temperature.
Caramel-Cranberry Nut Tart
Serving Size : 8
Pastry:
1 cup all-purpose flour
1 tablespoon sugar
1/2 cup unsalted butter -- cut up, softened
2 teaspoons water
1 teaspoon vanilla extract
Filling:
1 cup sugar
3 tablespoons light corn syrup
1/2 cup unsalted butter -- cut up, softened
1/2 cup whipping cream
3/4 cup coarsely chopped pecans -- toasted
3/4 cup slivered almonds -- toasted
3/4 cup dried cranberries
Garnish:
2 ounces bittersweet chocolate -- coarsely chopped
1. In a medium bowl, stir together flour, 1 tablespoon sugar, and salt; add 1/2 cup butter. With pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. In small bowl combine water and vanilla; add to flour-butter mixture, stirring until dough holds shape when pressed together.
2. Press pastry dough evenly in bottom and up sides of 9-inch tart pan. Place in freezer at least 30 minutes (crust can be made up to 4 weeks ahead. Wrap pan in foil and freeze. Do not thaw crust before baking; an additional 5 minutes baking time may be needed).
3. Heat oven to 375F. Bake crust, uncovered, 15 minutes. Check crust; if beginning to bubble, gently prick bubbles. Bake an additional 15 to 20 minutes or until crust is golden brown.
4. Remove crust from oven; cool until ready to fill.
5. In heavy medium saucepan, stir together 1 cup sugar and corn syrup. Bring to a boil over medium-high heat. As sugar begins to melt, swirl saucepan gently to combine sugar and syrup. Continue to cook until mixture begins to caramelize. Watch carefully; if necessary, remove saucepan from heat occasionally to stop cooking. When caramel reaches rich golden brown color, remove from heat. Carefully add 1/2 cup butter and cream. Return to heat; stir until mixture is smooth and butter is melted.Pour caramel into large bowl. Stir in pecans, almonds, and cranberries. Pour into baked crust, evenly distributing nuts and berries. Sprinkle chocolate over top. Refrigerate until set, at least 2 hours or up to 8 hours.Serve chilled as caramel will soften at room temperature.
I've heard good things about: Laurie Colwin's Nantucket Cranberry Pie
http://63.123.232.200/HyperNews/get/archive_swap19401-19500/19476/2.html
http://63.123.232.200/HyperNews/get/archive_swap19401-19500/19476/2.html