Cherry Cranberry Tartlets Food

CRANBERRY TARTLETS

Steps:

• Arrange squares of dough in cups of a mini-muffin pan. Top each square with 1 1/2 teaspoons cranberry sauce; fold in edges. Freeze for 30 minutes.
• Beat together egg yolk and cream. Brush tartlets with egg wash; sprinkle with sanding sugar. Bake at 400 degrees until golden, 30 to 35 minutes.

CHERRY-CRANBERRY TARTLETS

Steps:

• In 2-quart saucepan, heat cranberries, sugar, rum and corn syrup to boiling. Boil 2 minutes, stirring constantly, until most of liquid is evaporated. Remove from heat.
• Divide lemon curd evenly among phyllo shells. Top each with 1 tablespoon cranberry mixture and 1 teaspoon whipped topping. Serve immediately.

CRANBERRY CHERRY PIE

Steps:

• In a large bowl, combine sugar and cornstarch. Stir in pie filling and cranberries. Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of plate. Pour filling into crust. , Roll out remaining pastry to fit top of pie. Cut slits in pastry or cut out stars with a star-shaped cookie cutter. Place pastry over filling; trim, seal and flute edges. Arrange star cutouts on pastry. Brush with milk and sprinkle with sugar., Cover edges loosely with foil. Bake at 375°for 55-60 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

GOAT'S CHEESE & CRANBERRY TARTLETS

Steps:

• Preheat oven to fan 200C/conventional 220C/gas 7. Lay pastry on a floured work surface. Using a round 7.5cm round pastry cutter, cut out as many circles as possible.
• Sit them on oiled baking sheets and score a circle about 2.5cm in from the edge of each disc by pressing gently with a 5cm cutter. Pierce the middle of each with a fork, brush with egg and top with a little cranberry sauce or chutney.
• Slice the cheese 5mm thick so you have a slice per disc (discard end rinds). Lay a slice on each tartlet, then top with thyme leaves, a drizzle of oil and a twist of black pepper.
• Bake for 10-15 minutes until the cheese is golden and the pastry crispy. Cool for 5 minutes and serve warm, garnished with rocket leaves.

SALLI'S CRANBERRY TARTLETS

Steps:

• Heat oven to 350 degrees.with a rack in center. Spread all the walnuts on a baking pan. Bake until fragrant, about 7 minutes. Transfer nuts to a bowl; set aside to cool.
• Reduce oven heat to 325 degrees. Brush tartlet pans with melted butter. In a large bowl, whisk together the 12 tablespoons melted butter, sugar, eggs, almond extract, and flour. Batter will be thick. Stir in cranberries and 3/4 cup toasted nuts.
• Fill each mold with 1/2 cup batter. Sprinkle each top with 1 teaspoon walnuts and amber sugar, if desired. Bake until golden and slightly crusty on top, 30 to 40 minutes. A cake tester inserted in the center should come out clean. Transfer to a cooling rack. Once cool, remove tarts from pans. These are best served within a day.

CHOCOLATE KIRSCH TORTE WITH TART CHERRY/CRANBERRY FILLING

Steps:

• Preparation of Cherry/ Cranberry filling: (Can be made a day ahead of time and refrigerated.)
• Drain cherries reserving cherry juice. Combine sugar, cornstarch and (2/3 cup) cherry juice in a 2-quart saucepan.
• Heat mixture until it comes to a full boil. Add cranberries. Let mixture simmer for 5 to 7 minutes until cranberries spilt open.
• Add cherries and Kirsch and heat just until mixture returns to a boil. Pour mixture into a covered bowl and refrigerate until completely cooled.
• Preparation of Cake:
• Let butter and eggs come to room temperature (20-30 minutes). Preheat oven to 350°F
• Prepare three round 9" x 1½" cake pans; lightly butter the sides and line bottoms with parchment paper.
• Cream butter. Add sugar and cream together until light and fluffy. Add eggs one at a time, beating after each addition.
• In a separate bowl, whisk together flour, cocoa, baking soda and salt. Add dry ingredients to butter mixture alternating with buttermilk.
• Mix until well blended but do not over mix.
• Divide batter evenly between 3 prepared pans. Bake 30 minutes or until top springs back when gently pressed and a wooden skewer inserted into the center comes out clean.
• Cool 10 minutes, then remove from pans to a wire rack, peel off parchment paper and cool completely before assembling cake.
• Preparation of the Whipped Cream filling: (prepare just before the cake is to be assembled.)
• Combine gelatin and Kirsch in a small custard cup and let stand about 5 minutes to soften the gelatin.
• Place the custard cup in a small pan of warm water and gently heat mixture over low heat, stirring until the gelatin has completely dissolved.
• Remove from heat. Beat the cream in a chilled bowl until it holds soft peaks. Add powdered sugar and beat until it holds stiff peaks. Add in the gelatin mixture gradually beating until the mixture holds stiff peaks.
• Preparation of Chocolate Icing: (Prepare after the rest of the cake is assembled and use immediately.)
• Cream butter. Whisk together sugar and cocoa. Add sugar mixture alternating with Kirsch.
• Beat mixture until fluffy adding only enough milk to make a thick spread-able icing.
• Assembling the cake:
• Place one layer, bottom side up, on a platter.
• Spoon half the cherry/berry mixture onto the layer and allow the layer to absorb the syrup. Then cover with half the whipped cream mixture.
• Place the second layer, also bottom side up, on top of the first layer. Cover with remaining cherry/ berry mixture (reserving about 5 cherries for garnishing the top of the cake.)
• Top with the remaining whipped cream mixture.
• Add third cake layer. Spread chocolate butter icing in the top of the third layer. Garnish with reserved cherries.
• Refrigerate until ready to serve.

CHERRY CRANBERRY SAUCE

Steps:

• In a large saucepan, cook sugar and water over medium heat until sugar is dissolved. Add cranberries and cherries. Bring to a boil. Cook uncovered, until cranberries begin to pop, about 6 minutes. Reduce heat; cook 20 minutes longer or until thickened. Pour into a serving dish. Cover and chill for at least 2 hours.

CHERRY TARTS

Steps:

• In a small bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Add enough water until dough forms a ball. Refrigerate for 30 minutes., Preheat oven to 450°. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut out eight 5-in. circles. Place each over an inverted custard cup on an ungreased 15x10x1-in. baking pan; flute edges. , Bake 10-11 minutes or until golden brown. Cool 5 minutes before removing tart shells from custard cups; cool completely on wire racks., For filling, in a large saucepan, combine sugar and cornstarch. Drain cherries, reserving 1 cup juice. Set cherries aside. Stir reserved juice into sugar mixture until smooth. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cherries, butter, almond extract and food coloring if desired. Cool to room temperature. Spoon about 1/4 cup filling into each tart shell.

CHERRY-CRANBERRY SAUCE

Steps:

• Heat butter in a medium saucepan over medium-high heat. Cook ginger and cinnamon until ginger becomes fragrant, 1 to 2 minutes. Carefully add amaretto and cook until liquid thickens and reduces by half, about 1 minute. Add cranberries, cherries, sugar and 1/2 cup water. Cover and bring to a boil. Reduce heat to low and simmer until cranberries break apart and sauce thickens, 20 to 25 minutes. Remove from heat and cool to room temperature. Transfer to an airtight container and refrigerate for up to 1 week.