CRANBERRY NUT TARTS
A great cranberry twist on traditional nut tassies. These delightful fall tarts are baked in a mini muffin pan to stunning perfection. Perfect for parties and cookie trays.
Provided by pammy74
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 45m
Yield 24
Number Of Ingredients 9
Steps:
- In a medium bowl, stir together the butter and cream cheese. Mix in the flour until well blended. Cover and refrigerate for 1 hour.
- While the dough chills, make the filling. In a medium bowl, whisk together the egg, brown sugar, melted butter and vanilla. Stir in the cranberries and walnuts.
- Preheat the oven to 325 degrees F (160 degrees C). Roll the dough into 1 inch balls. Press the balls into the cups of mini muffin pans so that the dough covers the bottom and sides. Fill each one with a generous teaspoon of the filling.
- Bake for 25 to 30 minutes in the preheated oven, until the edges of the tarts are lightly browned.
Nutrition Facts : Calories 105.5 calories, Carbohydrate 11.1 g, Cholesterol 23.1 mg, Fat 6.4 g, Fiber 0.2 g, Protein 1.3 g, SaturatedFat 3.6 g, Sodium 46.1 mg, Sugar 6.8 g
NUT-CRUSTED CRANBERRY TART
A touch of cognac really brings out the flavor of the cranberries in this fall-friendly tart. Martha made this recipe on episode 701 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 8-by-11-inch tart
Number Of Ingredients 7
Steps:
- Sprinkle gelatin over water in a small bowl; let stand until softened, about 5 minutes.
- Combine cranberries, sugar, jelly, and cognac in a saucepan and cook over low heat until cranberries are soft but not bursting, 12 to 15 minutes. Do not overcook or the mixture will become too watery. Remove from heat and let cool slightly. Stir in gelatin mixture and let cool completely.
- Pour cranberry filling into cooled tart shell and chill for at least 1 hour before serving.
HOLIDAY CRANBERRY-HAZELNUT TARTS
Sweet cranberry and nut tarts in a caramel custard. They make a delicious alternative to cookies and cakes at holiday parties.
Provided by JDog
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 50m
Yield 60
Number Of Ingredients 11
Steps:
- Preheat the oven to 300 degrees F (150 degrees C). Line 2 cookie sheets with parchment paper. Arrange tart shells on the prepared cookie sheets.
- Chop hazelnuts and cranberries into small pieces by hand or in a food processor.
- Melt butter in a heat-proof bowl set in a pan of water heated to just below simmering. Remove the bowl from the heat, add brown sugar, salt, and cloves, and stir until sugar is absorbed. Beat in eggs. Stir in corn syrup, molasses, and vanilla extract.
- Return bowl to the heat and stir constantly until mixture measures 130 degrees F (54 degrees C). Immediately remove from the heat and stir in hazelnuts and cranberries. Use a tablespoon to scoop the warm mixture into tart shells.
- Bake in the preheated oven until golden and set, about 25 minutes.
Nutrition Facts : Calories 93.7 calories, Carbohydrate 10.9 g, Cholesterol 12.4 mg, Fat 5.1 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 1 g, Sodium 35.8 mg, Sugar 6 g
NANTUCKET CRANBERRY TART
While everyone is enjoying a bountiful meal, this eye-catching tart can be baking to perfection in the oven. The pretty holiday dessert calls for very few ingredients, and it's a snap to assemble. -Jackie Zack, Riverside, Connecticut
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the cranberries, 1/2 cup sugar and almonds. Transfer to a greased 11-in. fluted tart pan with a removable bottom. Place on a baking sheet., In a small bowl, beat the eggs, butter, extract and remaining sugar. Beat in flour just until moistened (batter will be thick). Spread evenly over berries. , Bake at 325° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack. Dust with confectioners' sugar. Refrigerate leftovers.
Nutrition Facts : Calories 255 calories, Fat 14g fat (8g saturated fat), Cholesterol 65mg cholesterol, Sodium 93mg sodium, Carbohydrate 30g carbohydrate (19g sugars, Fiber 2g fiber), Protein 3g protein.
ORANGE-CRANBERRY NUT TARTS
My friend gave me a recipe for orange cookies. I just had to embellish it. Now my friends and family crave these tarts. -Nancy Bruce, Big Timber, Montana
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 4 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg until blended. Beat in orange zest, orange juice and milk. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Divide dough into 3 portions. On a lightly floured surface, shape each into a 10-in.-long roll. Wrap securely; refrigerate overnight or until firm., For filling, in a small saucepan, combine cranberry sauce, sugar and orange juice. Bring to a boil, stirring constantly; cook and stir 2 minutes. Remove from heat; cool completely. Stir in walnuts., Preheat oven to 375°. Unwrap each portion of dough and cut crosswise into 16 slices. Press onto bottoms and up the sides of greased mini-muffin cups. Fill each with 2 teaspoons cranberry mixture., Bake 8-10 minutes or until edges are light golden. Cool in pans 10 minutes. Remove to wire racks to cool completely. Drizzle with melted white chocolate; let stand until set.
Nutrition Facts : Calories 113 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 60mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.
CRANBERRY WALNUT TARTLETS
Steps:
- Prepare tart shells: In an electric mixer, cream together butter and sugar until light and fluffy. Add egg and salt, and beat until combined. Add flour all at once, and slowly mix just until flour is evenly moistened. You don't want to mix until a ball forms around the beaters.
- Transfer to a plastic bag and form into a 6 inch log. Seal bag, pressing out any air, and refrigerate a minimum of 4 hours or as long as 4 days.
- Divide log into 8 parts. On a lightly floured board, roll dough into rounds to fit 8 individual tart pans, 3 inch round x 1 inch deep. The dough should be about 1/8 inch thick. Chill tart shells for 1/2 hour.
- Heat oven to 350 degrees F. Line tart shells with parchment paper and fill with pie weights or dry beans. Bake 10 minutes, remove foil and weights and bake shells 5 minutes longer. Remove and cool.
- Prepare tart filling: In a large bowl, whisk together the sugar, corn syrup, eggs, butter and orange zest. Divide walnuts and cranberries evenly among the partially baked tart shells. Pour sugar mixture over walnuts and cranberries.
- Bake tarts 20 to 25 minutes or until crusts are golden. The edge of the filling will be firmer than the center. Cool tarts of wire racks and refrigerate until ready to serve. Remove cooled tarts from pans and serve.
CRANBERRY WALNUT TARTLETS
Steps:
- Prepare tart shells: In an electric mixer, cream together butter and sugar until light and fluffy. Add egg and salt, and beat until combined. Add flour all at once, and slowly mix just until flour is evenly moistened. You don't want to mix until a ball forms around the beaters.
- Transfer to a plastic bag and form into a 6 inch log. Seal bag, pressing out any air, and refrigerate a minimum of 4 hours or as long as 4 days.
- Divide log into 8 parts. On a lightly floured board, roll dough into rounds to fit 8 individual tart pans, 3 inch round x 1 inch deep. The dough should be about 1/8 inch thick. Chill tart shells for 1/2 hour.
- Heat oven to 350 degrees F. Line tart shells with parchment paper and fill with pie weights or dry beans. Bake 10 minutes, remove foil and weights and bake shells 5 minutes longer. Remove and cool.
- Prepare tart filling: In a large bowl, whisk together the sugar, corn syrup, eggs, butter and orange zest. Divide walnuts and cranberries evenly among the partially baked tart shells. Pour sugar mixture over walnuts and cranberries.
- Bake tarts 20 to 25 minutes or until crusts are golden. The edge of the filling will be firmer than the center. Cool tarts of wire racks and refrigerate until ready to serve. Remove cooled tarts from pans and serve.
CRANBERRY NUT TART
This delicious tart recipe is from a 2000 magazine--can't figure which one though. I make it for Christmas and we love it.
Provided by EURrosa1
Categories Tarts
Time 35m
Yield 1 tart, 10 serving(s)
Number Of Ingredients 12
Steps:
- CRUST: Combine flour, nuts, sugar and salt. Cut in butter until mixture resembles small peas; add egg. Toss till just moist (add 1 tbsp water if necessary). Form dough into ball; press evenly onto bottom and sides of 10" tart pan. Bake at 400 F for 10 minutes.
- FILLING: Combine cranberries, juice and 1/3 cup water in large saucepan. Cook and stir over medium heat till berries begin to pop. Add sugar and cornstartch. Cook and stir till thickened and bubbly.
- Spread this mixture over crust. Bake at 375 F for 25 minutes. Cool on wire rack.
- Remove side of pan; place tart on serving platter and drizzle with melted baking bars. Sprinkle with chopped hazelnuts (or whatever nuts used in the crust).
Nutrition Facts : Calories 319, Fat 10.8, SaturatedFat 5, Cholesterol 33.4, Sodium 99.4, Carbohydrate 54.7, Fiber 2.2, Sugar 39.1, Protein 2.9
CRANBERRY COCONUT TARTS
Something special for Cranberry Lovers. Either makes 1 dozen 3-inch tarts or 2 dozen 2-inch tarts, your choice.
Provided by Tys Kitchen
Categories Tarts
Time 35m
Yield 12 tarts
Number Of Ingredients 7
Steps:
- Place about 5 cranberries into each tart shell.
- Combine egg, sugar, butter, vanilla, and coconut. Spoon filling over cranberries.
- Bake at 325F for 20 to 25 minutes or until rich brown in colour.
- (If using 2-inch tarts place 3 cranberries in each tart shell.).
Nutrition Facts : Calories 101.5, Fat 4.6, SaturatedFat 3.4, Cholesterol 20.6, Sodium 24.5, Carbohydrate 14.9, Fiber 1.1, Sugar 13.3, Protein 0.8
CRANBERRY TART
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 10-inch tart
Number Of Ingredients 8
Steps:
- 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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