CRANBERRY FRANGIPANE TART
This beautiful and festive Cranberry Frangipane Tart will bring holiday joy to your celebrations! Sweet, tangy and absolutely irresistible. Bake an extra batch to gift to your loved ones!
Provided by Olivia Mesquita
Categories Desserts
Time 3h30m
Number Of Ingredients 18
Steps:
- Mixing the dough:1) Combine the flour, sugar and salt in a large bowl. Add the butter and, using a pastry cutter (or your fingertips), cut the butter into the dry ingredients until the mixture resembles coarse sand. Alternatively, you can use a food processor. 2) Add the egg and mix with your hands (or pulse in the food processor) just until the dough holds together when squeezed. If the dough doesn't come together with the egg, you can add ice water, a teaspoon at a time, until it does. Rolling out the dough:3) Transfer the dough to the counter and shape it into a disk. Place it in between 2 sheets of parchment paper and roll it until it is large enough to cover the base and sides of your tart pan (or large enough to cut enough circles for tartlet molds) and about 1/4 inch thick. Slide the rolled dough with the parchment paper onto an upside-down baking sheet and refrigerate for at least 2 hours or up to 24 hours. Transferring the dough to the pan(s):4) Remove the dough from the fridge and let it rest on the counter for 10 minutes to soften slightly. If making a large tart, gently flip the chilled dough over a 10 or 11-inch tart pan, pressing it into the pan to shape it and then cutting off the excess. If making tartlets, use the tartlet molds (or a round cookie cutter) to cut the dough and use your fingers to press it in the mold. In both cases, you can patch any thin parts or cracks with excess dough. 5) Freeze the crust for 15 minutes or no longer than 30 minutes. Blind Baking the pastry crust:6) Preheat oven to 375 degrees F (190 C). 7) Remove the tart pan from (or tartlet molds) from the freezer and, using a fork, liberally prick the chilled dough all over to allow steam to escape. 8) Place the tart or tartlets in a baking sheet, line the shell(s) with parchment paper and fill with pie weights or dried beans. Bake in the preheated oven until the edges just begin to brown, rotating halfway through. Time will vary depending on the size of the tart or tartlets and the material the pans are made of. Generally, it can take anywhere from 10 to 20 minutes. 9) Remove the parchment paper and weights, then continue baking for a few more minutes until the center of the pastry crust is set but not yet golden. 10) Cool to room temperature before assembling. Make the cranberry jam:11) Combine the cranberries, sugar and water in a medium saucepan. Cook, over medium high heat, until boiling. Reduce heat to a simmer and cook until the cranberries burst, about 10 minutes, pressing them with a wooden spoon so the jam is smooth. Remove from heat and reserve to cool. Make the almond cream:12) Combine the butter and sugar in a large bowl. Using a hand mixer, beat, over medium speed, until pale and fluffy. Add the almond flour and salt and beat to incorporate. 13) Add the eggs and extracts and mix well. Then, add the all-purpose flour and beat just until combined. Use immediately or refrigerate until ready to use. Assembling and baking the cranberry frangipane tart:14) Preheat oven to 350 degrees F (180C). 15) Spread the cranberry jam in an even layer on the bottom of the tart shell(s). Add dollops of the frangipane and, using an offset spatula, gently spread it on top of the jam, being careful not to mix the almond cream with the jam. 16) Arrange fresh cranberries in concentric rows over the frangipane, about 1/4-inch apart. You can also use crushed almonds to decorate the borders, if desired. 17) Place tart(s) on a baking sheet and bake in the preheated oven for 40-50 minutes or until the frangipane is set and golden brown. You can also test with a toothpick. 18) Let it cool to room temperature before serving.
Nutrition Facts : Calories 381 calories, Carbohydrate 51 grams carbohydrates, Cholesterol 104 milligrams cholesterol, Fat 15 grams fat, Fiber 3 grams fiber, Protein 9 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 397 grams sodium, Sugar 3 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
SMALL BATCH CRANBERRY JAM
Easy homemade cranberry jam recipe that can be ready in less than 15 minutes. Just a few ingredients necessary! This sweet and tart jam cooks quickly and is delicious spread on toast or biscuits, added to a cheese board, or spooned over creamy desserts.
Provided by Joanie Zisk
Categories Breakfast/Snack Sauce
Time 25m
Number Of Ingredients 6
Steps:
- Place all of the ingredients in a 1-quart saucepan and bring to a boil over medium heat, stirring occasionally to dissolve the sugar.
- Reduce heat to a simmer; stirring occasionally, continue cooking until the cranberries are tender and pop open, about 10 minutes.
- Remove from heat and cool before transferring to a jar or bowl.
- Enjoy when cool.
Nutrition Facts : ServingSize 1 serving, Calories 36 kcal, Carbohydrate 9 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 8 g
CRANBERRY MARMALADE
Offer your guests this sweet-and-tart spread in lieu of traditional cranberry sauce at your next Thanksgiving dinner.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 4 1/2 cups
Number Of Ingredients 3
Steps:
- Bring oranges, cranberries, sugar, and 1 cup water to a boil in a medium saucepan. Reduce heat, and simmer until mixture has the consistency of loose jam, about 35 minutes. Transfer to a bowl. Stir before serving.
CRANBERRY CURD TART
If you are a fan of lemon curd or the classic French tarte au citron, you will love this cranberry version. To minimize kitchen time, make it in stages, preparing the crust and curd a day or two in advance. The finished tart keeps well for a couple of days too. The wheat-free hazelnut crust is adapted from a cookie recipe from the pastry chef and writer David Lebovitz's popular website.
Provided by David Tanis
Categories pies and tarts, dessert
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Make the crust: Heat oven to 325 degrees. Put hazelnuts on a baking sheet and roast for 10 to 15 minutes, until skins darken and crack. Put roasted nuts in a clean towel and rub off skins. Discard skins and let nuts cool.
- In a food processor, grind nuts with half the rice flour until mixture resembles coarse cornmeal. Add remaining rice flour and salt and pulse briefly.
- Cream sugar and butter in a mixing bowl with a wooden spoon for a minute or two until pale and thick. Add nut mixture and combine until dough comes together. If it seems crumbly, add 1 to 2 tablespoons softened butter or a little cold water.
- Press dough evenly into a 10-inch tart pan; use half the dough for the sides and half for the bottom. Prick bottom with a fork and freeze for 30 minutes (or several days if desired).
- Heat oven to 350 degrees. Bake chilled tart shell about 15 minutes until lightly brown. Cool.
- While the crust bakes and cools, make the cranberry curd: Put cranberries, sugar and orange juice and peel in a saucepan over medium heat. Simmer until cranberries have popped and softened, about 10 minutes. Transfer to a food mill or medium mesh sieve and press cooking liquid and solids into a bowl. (Alternatively, for the most vibrant color, purée the cooked cranberry and orange mixture with an immersion blender or in a food processor or blender. Press through a fine-mesh sieve.) Whisk the butter into the warm liquid.
- Put eggs and egg yolks into a bowl and beat lightly. Slowly whisk a cup of warm cranberry liquid into the eggs to temper, then combine both and whisk together. Wipe out pot if necessary, return liquid to pot and cook over low heat until nearly bubbling and thickened, about 10 minutes. If using immediately, let cool to room temperature. If working ahead, cool to room temperature, cover with plastic wrap (press wrap against curd) and refrigerate. (Curd may be cooked up to 1 day ahead.)
- Pour cooled cranberry curd into the cooled prebaked tart shell and smooth top with a spatula. Bake at 350 degrees for 10 minutes to set curd. Cool on a rack. Store at room temperature for up to 2 days.
Nutrition Facts : @context http, Calories 479, UnsaturatedFat 16 grams, Carbohydrate 51 grams, Fat 30 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 12 grams, Sodium 75 milligrams, Sugar 36 grams, TransFat 1 gram
CRANBERRY JAM TART
Make and share this Cranberry Jam Tart recipe from Food.com.
Provided by lauralie41
Categories Dessert
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Sort cranberries, discarding any stems and bruised or decayed fruit; rinse and drain berries.
- In a 3- to 4-quart pan over medium heat, stir cranberries, 1 cup sugar, apple juice, and lemon juice occasionally until berries have broken down and released their juices and mixture is bubbly, 10 to 15 minutes.
- Stir in jam and cook 1 minute longer.
- Whirl mixture in a blender or food processor until smooth.
- Press through a fine strainer into a bowl, extracting as much liquid as possible with the back of a spoon or a spatula; discard seeds and skins.
- Cover and chill until cold, at least 1 hour, or up to 3 days (see notes).
- With a mixer, beat butter with 3/4 cup sugar until smooth; beat in egg yolks.
- Stir in flour, baking powder, and salt until well blended.
- Divide dough into two slightly unequal portions.
- Wrap the larger portion in plastic and flatten into a rectangular shape.
- Press the smaller portion over bottom and up sides, to rim, of a 9-inch fluted tart pan with removable rim.
- Chill wrapped dough and tart shell until firm, at least 1 hour, or up to 3 days (see notes).
- Spoon jam mixture into tart shell and spread level.
- Unwrap the second portion of dough and place on a lightly floured surface.
- With a lightly floured rolling pin, roll out dough into a shape that closely approximates an 8- by 10-inch rectangle.
- With a knife or fluted cutter, cut dough into eight 1- by 10-inch strips.
- Arrange four strips over filling about 1 inch apart.
- Place remaining strips over tart at a 45° angle to the first set of strips.
- Trim edges flush with dough in pan.
- Sprinkle top of tart lightly with sugar.
- Place tart on an uninsulated baking sheet and bake on the lower rack of a 350° regular or convection oven, rotating tart halfway through baking time, until top is golden brown, 35 to 40 minutes.
- Serve warm or at room temperature.
- NOTES: You can make the jam mixture (step 1) and the dough (step 2) for this tart up to 3 days ahead; cover separately and chill.
Nutrition Facts : Calories 631.9, Fat 24.6, SaturatedFat 15.1, Cholesterol 113.5, Sodium 295.3, Carbohydrate 100.2, Fiber 3.4, Sugar 62, Protein 5
IN A CRANBERRY JAM
Provided by Alton Brown
Time 35m
Yield 1 cup
Number Of Ingredients 3
Steps:
- Combine all the ingredients into a small, non-reactive saucepan.
- Bring to a simmer and reduce by two-thirds or until the mixture has thickened to the consistency of a loose jam. Remember to keep the heat low to prevent the jam from burning.
GOAT'S CHEESE & CRANBERRY TARTLETS
These vegetarian tartlets make great finger food for a festive drinks party
Provided by Jo Pratt
Categories Buffet, Snack, Starter
Time 1h
Yield Makes 20-24
Number Of Ingredients 7
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.
Nutrition Facts : Calories 132 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 8 grams carbohydrates, Protein 4 grams protein, Sodium 0.37 milligram of sodium
MULLED WINE & CRANBERRY JAM
Make this tart, boozy, mulled wine and cranberry jam that's packed with seasonal flavours. It's ideal for a Christmas buffet to serve with cold meats
Provided by Cate Dixon
Categories Condiment
Time 1h20m
Yield Makes 2 x 324ml jars
Number Of Ingredients 9
Steps:
- Bring the wine, cinnamon sticks, cloves, star anise and orange juice to the boil in a large pan. Reduce the heat and simmer for 30 mins until the wine has reduced by half. Remove and discard the aromatics.
- Add the cranberries, both sugars and the orange zest to the pan and cook over a low-medium heat for 10 mins, stirring occasionally until the sugar has dissolved. Simmer for 15-20 mins more until the cranberries have started to burst and soften, creating a glossy, jam-like consistency. Remove from the heat and stir in the brandy, if using.
- Cool a little jam on a teaspoon, then taste and sweeten with a sprinkle of caster sugar if the cranberries are too tart. Return to the heat for 2 mins, stirring until the sugar has dissolved.
- Spoon the jam into two 324ml sterilised jars (see tip, below), seal and cool. Will keep chilled for up to three months. Once opened, use within two weeks.
Nutrition Facts : Calories 22 calories, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 0.4 grams fiber, Protein 0.1 grams protein
CRANBERRY JAM
An easy Cranberry Jam recipe
Categories Fruit Juice Breakfast Dessert Thanksgiving Quick & Easy Cranberry Fall Vegan Gourmet Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 cups
Number Of Ingredients 4
Steps:
- Bring all ingredients to a boil in a 2-quart heavy saucepan over moderate heat, stirring occasionally. Reduce heat and simmer, uncovered, stirring occasionally, until slightly thickened, about 20 minutes (jam will continue to thicken as it cools).
- Force jam through a fine-mesh sieve into a bowl, discarding skins and seeds. Cool, stirring occasionally.
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FRESH CRANBERRY JAM - THIS SILLY GIRL'S KITCHEN
From thissillygirlskitchen.com
5/5 (10)Total Time 14 minsCategory CondimentCalories 53 per serving
- Place all ingredients into a large sauce pot. Cook over medium high heat until cranberries pop and become softened, 7-9 minutes. Stirring occasionally.
- Take off of heat and using an immersion blender (or regular blender) blend cranberries until smooth. Return to heat over medium low heat and let thicken about another 3-5 minutes. Stirring occasionally.
- Jam is ready when it coats the back of a spoon and isn't runny. Let cool slightly and pour into desired containers. Serve immediately or store sealed in the fridge, enjoy!
CRANBERRY JAM TART RECIPE -SUNSET MAGAZINE
From sunset.com
5/5 (2)Estimated Reading Time 2 minsServings 8Calories 604 per serving
- Sort cranberries, discarding any stems and bruised or decayed fruit; rinse and drain berries. In a 3- to 4-quart pan over medium heat, stir cranberries, 1 cup sugar, apple juice, and lemon juice occasionally until berries have broken down and released their juices and mixture is bubbly, 10 to 15 minutes. Stir in jam and cook 1 minute longer. Whirl mixture in a blender or food processor until smooth. Press through a fine strainer into a bowl, extracting as much liquid as possible with the back of a spoon or a spatula; discard seeds and skins. Cover and chill until cold, at least 1 hour, or up to 3 days (see notes).
- With a mixer, beat butter with 3/4 cup sugar until smooth; beat in egg yolks. Stir in flour, baking powder, and salt until well blended. Divide dough into two slightly unequal portions. Wrap the larger portion in plastic and flatten into a rectangular shape. Press the smaller portion over bottom and up sides, to rim, of a 9-inch fluted tart pan with removable rim. Chill wrapped dough and tart shell until firm, at least 1 hour, or up to 3 days (see notes).
- Unwrap the second portion of dough and place on a lightly floured surface. With a lightly floured rolling pin, roll out dough into a shape that closely approximates an 8- by 10-inch rectangle. With a knife or fluted cutter, cut dough into eight 1- by 10-inch strips. Arrange four strips over filling about 1 inch apart. Place remaining strips over tart at a 45° angle to the first set of strips. Trim edges flush with dough in pan. Sprinkle top of tart lightly with sugar.
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