Cranberry And Tart Apple Gelees Food

CRANBERRY APPLE TART

Steps:

• In a small bowl, dissolve yeast in warm water. Beat in the egg, butter, sugar and orange zest. Combine flour and salt; beat into yeast mixture on low speed just until mixture holds together. , Shape into a ball. Place in a small bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place for 1-1/4 hours (dough will not double, but will leave a slight indentation when pressed). , Coat an 11-in. fluted tart pan with removable bottom with cooking spray; set aside. Place dough on a piece of waxed paper. Lightly flour dough and roll into a 13-in. circle. Invert into prepared pan; gently peel off waxed paper. , Line unpricked tart shell with a double thickness of heavy-duty foil. Bake at 375° for 8 minutes. Remove foil; bake 6 minutes longer or until golden brown. Cool on a wire rack. , In a large saucepan, combine the first seven filling ingredients. Cook and stir until mixture comes to a boil and cranberries pop. Combine cornstarch and cold water until smooth; gradually stir into cranberry mixture. Cook 2 minutes longer or until thickened. Cool for 20 minutes. Pour into crust. Refrigerate for at least 3 hours before cutting.

APPLE CRANBERRY TARTE TATIN

Steps:

• Heat the oven to 400°F. Stir the brown sugar, cinnamon, butter and flour in a large bowl. Add the apples and toss to coat.
• Arrange the apples, cut-side up, around the inside edge of a 10-inch oven-safe nonstick skillet, filling in towards the center. Cook over medium heat for 5 minutes or until the brown sugar mixture is thickened. Remove the skillet from the heat.
• Sprinkle additional flour on the work surface. Unfold the pastry sheet on the work surface. Roll the pastry sheet into an 11-inch square. Trim the corners to form a circle. Place the pastry over the apples, tucking in the edge around the inside of the skillet.
• Bake for 25 minutes or until the pastry is golden brown. Let the tarte Tatin cool in the skillet on a wire rack for 5 minutes. Carefully invert the tarte Tatin onto a serving plate. Sprinkle with the cranberries.
• Recipe Note: When inverting the tarte Tatin, make sure to use oven mitts and hold the skillet and the serving plate together firmly. If any apples stick to the skillet, remove them and place them back onto the tarte Tatin.

EASY CRANBERRY AND APPLE CAKE

Steps:

• Preheat the oven to 325 degrees F.
• Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt.
• Pour the fruit mixture evenly into a 10-inch glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and 1/8 teaspoon of cinnamon and sprinkle it over the batter. Bake for 55 to 60 minutes, until a toothpick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature.

APPLE-CRANBERRY SALAD

Steps:

• Mix mayo, sour cream and sugar in medium bowl. Stir in all remaining ingredients except lettuce.
• Refrigerate 2 hours.
• Serve over lettuce.

CRANBERRY-ORANGE-APPLE TART

Steps:

• 1. For Filling: Grate enough peel from 1 orange to measure 1 tablespoon and reserve. Cut all peel and pith from oranges. Cut between membranes of oranges with small sharp knife to release segments. Cut segments into thirds.
• 2. Combine grated orange peel, apples, cranberries, sugar, raisins, orange juice and ground cinnamon in heavy large saucepan. Stir over medium heat until mixture comes to a boil. Reduce heat to medium-low and simmer until mixture thickens and leaves path on bottom of pan when spoon is drawn across, stirring occasionally, about 20 minutes. Remove saucepan from heat. Mix in Grand Marnier and orange segments. Transfer filling to medium bowl. Press plastic wrap directly onto surface of filling; refrigerate until well chilled. Can be prepared 1 day ahead.
• 3. For the Crust: Blend flour, slivered almonds, sugar and salt in processor until almonds are finely ground. Add chilled unsalted butter and blend in using 10 on/off turns. Add almond extract. With machine running add 6 tablespoons water and process just until moist clumps form, adding more water by tablespoons if dough is too dry. Gather dough together. Form 1/4 of dough into ball; flatten to disk. Form remainder of dough into ball; flatten to disk. Wrap both disks in plastic and refrigerate until firm, about 20 minutes. (Dough can be prepared 1 day ahead. Keep refrigerated. Before continuing, let dough stand at room temperature until slightly softened.)
• 4. Roll out larger dough disk on lightly floured surface to 1/8-inch-thick round. Transfer dough to 11-inch-diameter tart pan with removable bottom. Gently press dough into place. Trim edges. Freeze crust until firm, about 20 minutes.
• 5. Position rack in center of oven and preheat to 400 Degrees F. Line crust with foil. Fill with beans or pie weights. Bake crust 20 minutes. remove beans and foil and bake crust until golden, about 10 minutes. Brush egg glaze over inside of crust. Bake crust 1 minute. Transfer to rack and cool completely
• 6. Spread 3-1/2 cups filling into crust and refrigerate.
• 7. For cookies...do all the same steps but; Lightly butter cookie sheet, Roll out small dough disk on floured surface to 1-/8-inch thickness. Using 2-inch decorative cookie cutters, cut out cookies. Transfer cookies to prepared cookie sheet and refrigerate. Reduce oven temperature to 375 Degress F. Brush cookies lightly with egg glaze. Bake until light brown, about 15 minutes. Transfer cookies to rack and cool. (Can be prepared 8 hours ahead.

CRANBERRY AND TART APPLE GELEES

Steps:

• For cranberry gelées:
• Wipe 8x8x2-inch glass baking dish with damp cloth. Line dish with plastic wrap, pressing to adhere. Place small plate in freezer.
• Mix first 7 ingredients in heavy large saucepan; bring to boil. Reduce heat to medium; simmer uncovered until fruit is very tender, stirring often, about 15 minutes. Cool slightly. Working in batches, puree mixture in blender until smooth.
• Transfer puree to heavy medium saucepan. Stir in pectin and cloves. Bring to boil, reduce heat to medium, and simmer uncovered until puree isvery thick (like applesauce), stirring frequently, about 50 minutes. (Gelée is done when 1/2 teaspoon puree placed on plate in freezer gels after 1 minute.)
• Transfer puree to prepared dish; smooth top. Let stand 2 hours at room temperature. Cover; chill gelée until firm, about 3 hours longer.
• For tart apple gelées:
• Wipe 8x8x2-inch glass baking dish with damp cloth. Line dish with plastic wrap, pressing to adhere. Place small plate in freezer.
• Combine first 6 ingredients in large saucepan; bring to boil. Reduce heat to medium and simmer uncovered until fruit is very tender, stirring often, about 15 minutes. Cool slightly. Working in batches, puree mixture in blender until smooth.
• Transfer puree to heavy medium saucepan. Stir in pectin. Bring to boil, reduce heat to medium, and simmer uncovered until puree is very thick (like applesauce), stirring frequently, about 50 minutes. (Gelée is done when 1/2 teaspoon puree placed on plate in freezer gels after 1 minute.) Stir in enough food coloring to obtain appealing green color (about 20 drops of green and 5 drops of yellow).
• Transfer puree to prepared dish; smooth top. Let stand 2 hours at room temperature. Cover; chill gelée until firm, about 3 hours longer.
• Invert both gelées onto work surface. Peel off plastic. Cut into 1-inch squares. Roll squares in sparkling sugar to coat. (Can be made 1 week ahead. Store airtight at room temperature.)

QUICK APPLE CRANBERRY TART

Steps:

• On a lightly floured surface, roll half of the pastry into a 13-in. circle. Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom or press onto the bottom and 1 in. up the sides of a 10-in. springform pan. , In a large bowl, combine the cranberries, apples, brown sugar, flour and cinnamon; pour into crust. Dot with butter. Cut leaf shapes from the remaining pastry. Place over filling. , Place tart pan on a baking sheet. Bake at 425° for 35-40 minutes or until filling is hot and bubbly and crust is golden. Cool on a wire rack. Serve warm.

CRANBERRY APPLE TART

Steps:

• Combine the pie crust mix and the cold cubed butter in a food processor. Pulse ten times for 1 second each time, shaking down the sides of the bowl as needed. (You can also combine the mix and the butter in a large mixing bowl using this method and cut the butter in gently using a pastry cutter.)
• Transfer the buttery crumbs to a mixing bowl and very slowly drizzle in the water a tablespoon at a time, stirring well in between. Taking care not to over-mix, add just enough ice water to help the dough come together. When you press a portion together with your fingertips, it should clump and hold it's shape without being sticky. Lay out a large piece of saran wrap and transfer the dough to it. Press the dough together and then form a flat disk about 3/4 inch thick. Wrap it tightly in the plastic and chill in the refrigerator for about an hour. (If you chill longer than that, allow the dough time to rest on the counter for a little while before attempting to roll it out again. It will be very firm after several hours in the refrigerator.)
• While the dough is chilling, combine the cranberries and apples in a mixing bowl with the butter. Toss gently to coat the fruit. Add the dry ingredients and toss gently again to mix well well. It's fine to let the fruit mixture rest at room temperature for an hour or so while the dough is chilling. You can also prepare the fruit filling just before baking and transfer it directly into the crust.
• Preheat the oven to 425°F. Unwrap the dough and place it between two large sheets of parchment paper. (I found that the dough was a bit stickier than traditional wheat flour crusts and the parchment helps it roll out smoothly without sticking to the rolling pin at all.) Roll it out as round as possible, about 12" across
• Remove the top paper and invert a tart pan or pie plate over the top of the dough. Flip the pan over with the dough pressed lightly into it. Carefully peel off the second sheet of paper and press the crust into the pan. If the dough splits or cracks, just press it back together. Smooth the top edges out as evenly as possible and then fill with the prepared filling.
• Bake for 35-40 minutes into the filling is bubbly and the crust is lightly browned. Remove from the oven and let rest for a few minutes before serving. Serve by itself or topped with vanilla ice cream. Enjoy!

APPLE CRANBERRY TART

Steps:

• Begin by preheating your oven to 400 degrees F. In a small bowl, mix the egg yolk, half-and-half, and vanilla. Set aside.
• In a large bowl, whisk together the flour, sugar, and salt. Add the butter and then use a pastry cutter, to cut it in until it's about the size of peas. Stir in the egg mixture and combine with a spoon. Add the chopped walnuts and mix with your hands to thoroughly combine. The dough will be crumbly.
• Add the mixture to a deep 9.5-inch diameter tart pan with a removable bottom. Press the dough mixture into the sides and bottom of the pan to create a 1/4-inch thick crust. Prick the bottom of the crust with a fork and place in the freezer for about 10 minutes. Remove and bake for 15 minutes until the crust just begins to brown. Remove from the oven to cool.
• Adjust the oven to 350 degrees F.
• To a large bowl, add the apples, cranberries, bourbon, sugar, flour, orange zest, spices, and salt. Mix with a spoon to evenly combine. Pour this mixture into the prepared crust.
• In a small bowl, prepare the streusel topping by mixing the flour, brown sugar, and salt. Add the melted butter and vanilla. Combine with your fingers until the mixture begins to clump together. Sprinkle this mixture on top of the tart. Add cranberries for garnish.
• Bake at 350 degrees F for 50-60 minutes or until the apples are tender when poked with a fork. (If the tart begins to brown too quickly, cover it with a piece of foil during the rest of the baking process.) Before serving, allow the tart to cool until it is barely warm.

CRANBERRY APPLE TART

Steps:

• Heat the oven to 375. Lightly coat a baking sheet with cooking spray.
• On a lightly floured counter, divided the dough in two. Use a rolling pin to roll out each piece of dough into a 10-in. circle about ¼ inches thick. Transfer the crusts to the prepared baking sheet (you may need to use 2 sheets). Set aside.
• Place the butter in a small, microwave-safe bowl. Microwave on high until melted. Mix in the cinnamon, cardamom, nutmeg and brown sugar. Use a pastry brush to coat both crusts with some of the butter mixture; reserve the remaining butter.
• Arrange half of the apple slices over each crust, then brush the apples with the remaining butter. Sprinkle half of the cranberries over each tart. Bake for 45 to 55 minutes, or until the crust is lightly browned and the apples are tender. Let cool before serving.

CRANBERRY APPLE TARTE TATIN

Steps:

• Make the dough. Form into a 5-inch disk, wrap in plastic and chill one hour, or up to 3 days. Remove the dough from the refrigerator and on a lightly floured surface, roll it to a 12-inch circle. Brush off any excess flour. Place the round on a sheet tray lined with wax or parchment paper, cover with plastic wrap and refrigerate until ready to use.
• Preheat oven to 400 degrees. Peel, core and slice each apple in half. Slice each half in 3 sections and toss the apples in lemon juice. Set aside.
• Melt the butter, sugar and 1/4 teaspoon lemon juice together in an ovenproof skillet measuring 10 inches across the top. (Bakelite handles are ovenproof.) Cook, stirring, until the mixture turns a light caramel color. Be careful not to overcook; it will continue to darken from the residual heat in the pan. Remove from heat.
• Arrange the apple slices, rounded side down, in a circle around the skillet and in the center. Scatter the cranberries between the slices. You'll have enough slices to stack them 2 deep.
• Remove the dough from the refrigerator and center it over the skillet. Using scissors, trim the circle so that it overhangs 1/2-inch all around. Tuck the edge down between the apples and the skillet. Lightly brush the dough with cold water and sprinkle with 1 tablespoon sugar.
• Bake about 40 minutes or until the pastry is golden brown. Remove from oven and let sit on a cooling rack for 5 minutes. Place a serving dish over the skillet and flip the whole thing to invert the tart onto the plate. (Don't forget to put a potholder over the skillet handle!) Serve with ginger whipped cream.

APPLE-CRANBERRY TART

Steps:

• 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.

APPLE-CRANBERRY CRUMB TART

Steps:

• Make the dough: In a large bowl, using an electric mixer, cream the butter and sugar on medium speed until light and fluffy. Beat in the egg yolk until incorporated. On low speed, mix in the flour until the dough just comes together. Turn out on a lightly floured surface and knead 3 or 4 times to form a smooth ball. Pat the dough into a 6-inch disk. Press the dough evenly into the bottom and up the sides of an 11-inch by 1-inch fluted tart pan with a removable bottom. Prick all over with a fork. Refrigerate for 1 hour.
• Preheat the oven to 375 degrees. Place the tart shell on a baking sheet and bake for 10-15 minutes, until just starting to color. Set aside.
• Make the filling: Peel, quarter and core the apples; slice lengthwise 1/4 inch thick. In a bowl, toss the apples and cranberries with the flour. Sir in the sugar and cinnamon. Mound the filling in the tart shell.
• Make the topping: In a medium bowl, combine the oats, flour and brown sugar. Pour in the butter and crumble the mixture with your fingers. Pile it on the fruit to cover completely.
• Bake the tart for about 40 minutes, or until the topping is golden, the filling is bubbling and the apples are tender when pierced. (Cover loosely with foil if the top gets too brown too soon). Transfer to a rack to cool. Prep time includes refrigeration time for crust.