Cranberry Tart Food

CRANBERRY TARTS

Steps:

• Preheat oven to 375 degrees F. In a large bowl, stir together the 2 cups flour and the salt. Using a pastry blender, cut in shortening and the 1/3 cup butter until pieces are pea-size. Sprinkle 1 tablespoon of the cold water over part of the mixture; gently toss with a fork. Push moistened dough to one side of bowl. Repeat, using 1 tablespoon water at a time, until all the dough is moistened.
• Form dough into a ball. Divide dough into eight equal portions. Roll each portion into a 5-inch circle. Line a 4-inch tart pan that has a removable bottom with one dough circle. Trim dough even with rim of tart pan. Repeat with remaining dough circles and seven more 4-inch tart pans.
• For filling, in a medium saucepan, combine cranberries, the 1/3 cup water, and the wine or orange juice. Bring to boiling. Cook, stirring frequently, for 2 to 3 minutes or until berries begin to pop. In a small bowl, stir together sugar and the 2 tablespoons flour. Add to hot cranberry mixture. Cook and stir until thickened and bubbly. Stir in the 1 tablespoon butter until melted.
• Spoon about 1/4 cup filling into each dough-lined tart pan. Place pans on a large baking sheet. Bake for 40 to 45 minutes or until filling is bubbly and edges of tarts are golden brown. Place tarts on a wire rack to cool. Remove tarts from pans to serve. If desired, serve with sweetened whipped cream. Makes 8 servings

CRANBERRY TARTS

Steps:

• Heat oven to 325°F.
• Combine flour, 3/4 cup butter and cream cheese in small bowl. Beat at medium speed in until dough forms a ball.
• Divide dough into 36 equal pieces. Place 1 piece of dough into each ungreased mini muffin pan cup. Press dough evenly onto bottom and up sides of cup.
• Combine sugar, pecans, egg, 1/4 cup butter and vanilla in small bowl. Place 4 or 5 cranberry halves in each pastry-lined cup. Spoon 2 teaspoons sugar and pecan mixture over cranberries.
• Bake 22-25 minutes or until golden brown. Loosen tarts from pan while hot by running knife around inside of rim. Cool completely. Remove from pans.
• Combine powdered sugar, 1 teaspoon vanilla and enough milk for desired drizzling consistency in small bowl; mix well. Drizzle over cooled tarts.

NANTUCKET CRANBERRY TART

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.

CRANBERRY TART

Steps:

• Grease a 10- to 12-inch pie or flan dish. Spread the berries, pecans in the dish. Sprinkle with sugar.
• Combine the butter, sugar, eggs and extract. Stir or beat in the flour. Spread over the berries. Bake at 325 degrees for 35-40 minutes.
• Serve with whipped cream flavored with Grand Marnier or orange peel, or ice cream or custard sauce.

CRANBERRY TART

Steps:

• In a bowl, combine biscuit mix, sugar and water. With lightly floured hands, press mixture onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with a removable bottom; set aside., In a saucepan, combine sugar and biscuit mix. Add the cranberries, orange juice and butter. Cook and stir until mixture comes to a boil. Cook 1-2 minutes longer or until thickened and bubbly. Pour over crust. Bake at 375° for 30-35 minutes or until crust is golden and filling is bubbly. Cool on a wire rack.

POPPED CRANBERRY TART

Steps:

• Nut Crust: Mix butter, sugar, pecans, whole egg, egg yolk, and salt with a wooden spoon until barely blended. Add flour and knead until a small ball forms. Wrap in plastic and chill about 4 hours.
• After chilling dough, preheat oven to 350 degrees F. Roll chilled dough to about 1/4 inch thickness or divide into 8 parts and press into 8 individual tart pans, 3-inch round x 1 inch deep. The crust should be thick.
• Bake empty tart shells 12 to 15 minutes, or until edges begin to brown. Set aside to cool. Meanwhile make pastry cream, and prepare berries.
• Pastry Cream: Mix 1/4 cup sugar and cornstarch in a bowl until smooth. Add egg yolks and mix until a paste is formed. Stir in 1/2 cup milk.
• Combine remaining milk and sugar in a sauce pan and bring to a boil. Pour hot mixture into mixture in bowl, whisking constantly. Pour back into pan.
• Cook over moderate heat, stirring constantly, until smooth and thick. Remove from heat and stir an additional minute. Stir in vanilla and transfer to a bowl. Cover with buttered parchment paper touching top and chill a minimum of 2 hours or as long as 2 days.
• Cranberries: Combine sugar, jelly and orange zest in sauce pan and boil until thick, about 5 minutes. Fold in cranberries, and cook another 1 or 2 minutes. Remove from heat and allow to cool, then assemble tart.
• To Assemble: Spread prepared nut crust with a layer of chilled pastry cream and top with cooled cranberries. Serve chilled.

CRANBERRY WALNUT TART

Steps:

• Preheat the oven to 350 degrees F.
• To make the sweet dough: Place the sugar, butter, and vanilla extract in the bowl of an electric mixer. With the paddle attachment, beat the ingredients until creamy. Add flour and salt and mix until just combined. Add egg and again mix until just combined. Alternately, this can be done in a food processor. Form a disk out of the dough, wrap in plastic wrap and refrigerate for about 1/2 hour. When dough is slightly chilled, lay it between 2 sheets of plastic wrap, and with a rolling pin, roll it out into a round ? about 1/8-inch in thickness. Remove the top layer of plastic wrap and flip the dough into an ungreased tart or pie pan. With the plastic wrap still on the dough, gently press the dough into the bottom and sides of the pan. Use the rolling pin to roll across the top of the tart pan, cutting off excess dough. Remove plastic wrap and set lined pan aside while making the filling. Excess unbaked dough can be rolled out, sprinkled with sugar, and baked as sugar cookies or can be wrapped and frozen for another day.
• Preheat the oven to 350 degrees F.
• To make the Cranberry Walnut Filling: Melt butter and set aside. In a bowl, blend together flour, brown sugar, and cinnamon. Add the rest of the ingredients, including the butter, and stir until well combined.
• Pour into tart shell and bake for approximately 30 minutes, until tart is light brown and the filling has set. Cool and remove tart from ring. Serve at room temperature or refrigerate. Tart keeps for about 1 week in the refrigerator. It can be well wrapped and frozen for later use.

CRANBERRY TART

Steps:

• Place 1 1/4 cups flour, polenta, 1 cup sugar, 1 teaspoon salt and lemon zest in a food processor and process to blend. Add butter and pulse until mixture resembles coarse sand. In a small bowl, beat whole egg with oil and 1 teaspoon vanilla. Uncover processor, pour in liquid ingredients and pulse until a ball of dough forms. This may take 20 or more quick pulses. If necessary, sprinkle in a little water if mixture does not come together. Form dough into a disk and wrap in plastic. Chill at least 1 hour.
• In a 3-quart saucepan, melt remaining sugar over low heat. Stir in syrup and bring to a boil. Add cranberries and cook, stirring, about 2 minutes, until they begin to release juice. Remove to a bowl and allow to cool about 20 minutes.
• Preheat oven to 350 degrees. Roll out dough to an 12-inch circle and fit into a 10-inch loose-bottom tart pan. If dough tears, it can easily be pressed together.
• In a bowl, whisk together cream and 2 tablespoons flour. Whisk in three egg yolks, remaining vanilla and a pinch of salt. Pour over cranberries and fold together. Pour into tart shell, place pan on a baking sheet and bake about 40 minutes, until filling bubbles but is not yet firm, and pastry browns. Cool in pan before removing sides; if desired, dust with confectioners' sugar.

CRANBERRY NUT TARTS

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.

CRANBERRY-MERINGUE TART

Steps:

• Crust: Preheat oven to 350°F. Place crackers in the bowl of a food processor and process until finely ground. Add butter and sugar; pulse to combine. Firmly press mixture into the bottom and up sides of a 9-inch fluted tart pan with a removable bottom. Freeze 10 minutes. Bake until crust is golden brown, 20 to 25 minutes. Let cool completely on a wire rack.
• Filling: Meanwhile, combine cranberries, orange juice, 1/2 cup water, and salt in a saucepan. Bring to a boil, then reduce heat to medium, cover, and simmer, stirring occasionally, until berries burst and are very soft, 10 to 15 minutes. Press mixture through a fine-mesh sieve, scraping back of sieve to get all of pulp (you should have about 1 3/4 cups pulp and liquid); discard solids. Return mixture to pan; stir in sugar and cook over medium-high heat, stirring, until dissolved. Whisk in butter.
• In a heatproof bowl, whisk together yolks and whole egg, then gradually whisk in half of hot cranberry mixture. Add egg mixture back to pan; cook over medium heat, stirring constantly, until thickened and coating the back of a wooden spoon, about 8 minutes. Strain through sieve (to remove any bits of cooked egg) into tart crust. Press plastic wrap directly on surface of curd and refrigerate until cold, at least 2 hours and up to overnight. (Tart can be made ahead to this point and refrigerated up to 2 days.)
• Topping: When ready to serve, whisk together egg whites and sugar in a heatproof bowl set over (but not in) a pot of simmering water until hot and sugar has dissolved. Transfer to a mixer bowl and beat on medium-high speed until stiff, glossy peaks form. Whisk in vanilla.
• Transfer mixture to a piping bag fitted with a large petal tip (such as Wilton 127D) or other decorative tip. To create a wreath, hold bag so wider part of tip faces away from you and bag is almost perpendicular to tart (about 2 inches in from edge, and at a 45 degree angle to it). Press on bag, holding it in one place for a few seconds, then lift up slightly and pull toward you, creating an elongated dollop angled toward edge of tart.
• Repeat, starting at the same point but angled toward center of tart. Continue to repeat around edge of tart to create wreath shape. (You can also dollop all of meringue over top of tart and create swoops with the back of a spoon.) Brown meringue with a kitchen torch or under broiler, 30 seconds to 1 minute. Finished tart is best eaten the same day, but can be refrigerated, covered, up to 1day.

CRANBERRY CURD TART

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.

CRANBERRY EGGNOG TART

Steps:

• Make crust:
• Pulse together all crust ingredients in a food processor just until a dough forms. Press dough evenly onto bottom and up side of quiche pan with floured fingers. Chill shell until firm, about 30 minutes.
• Put oven rack in middle position and preheat oven to 350°F.
• Line shell with foil and fill with pie weights, then bake until edge is pale golden, 20 to 25 minutes. Carefully remove foil and pie weights and bake shell until edge is golden and bottom is pale golden, 15 to 20 minutes more. Cool completely in pan on a rack.
• Reduce oven temperature to 300°F.
• Make filling:
• Blend cream cheese, crème fraîche, and sugar in cleaned food processor until creamy, about 1 minute. Add whole eggs, yolks, bourbon, vanilla, nutmeg, and salt and process until smooth.
• Melt jam with water in a small heavy saucepan over moderately low heat, stirring until smooth. Spread half of jam evenly over bottom of shell(reserving remaining jam in saucepan). Let layer of jam stand until set, about 5 minutes, then gently pour cream cheese mixture over it.
• Bake tart:
• Cover edge of tart shell with pie shield or foil and bake until filling is set but still trembles slightly in center, 35 to 40 minutes (filling will continue to set as it cools).
• Cool tart completely in pan on a rack. Reheat remaining jam over low heat, stirring, until pourable, then pour over filling and spread evenly with offset spatula. Chill tart, uncovered, until cold, at least 2 hours.
• Just before serving, remove side of pan.

CRANBERRY-ORANGE TART

Steps:

• Cream butter and sugar (in a stand mixer, or with a hand-held electric beater) on low speed until well-mixed. Add the egg in three doses, about 1 tbsp at a time; wait until each is fully incorporated, and scrape down the sides of the bowl before adding the next. Add salt, orange zest and optional orange oil. Sift flour, and add to bowl. Mix on low speed about 20 seconds, until a loose dough is formed. Wrap in plastic and pat into a flat disc. Refrigerate at least 1 hour.
• Roll dough out to about 1/8" thick. Place dough into a 12" tart pan. Dock the bottom of the crust with a fork or rolling docker. Cover dough with parchment or foil and fill with beans or pie weights. Bake in preheated 350°F oven 15 minutes. Remove the weights and bake another 10 minutes until lightly browned. Cool to room temperature.
• Meanwhile, beat together cream cheese, confectioner's sugar, grated ginger and salt. Beat with paddle attachment until fluffy and well mixed. Refrigerate until needed.
• Combine cranberries, orange juice, sugar and salt in a medium saucepan. Bring to a boil. Let boil for 2 minutes, then cover tightly and allow to cool to room temperature.
• Whip heavy cream and sugar until thick and holding fairly stiff peaks. Fold in orange juice and orange zest.
• Spread cream cheese evenly over bottom of tart crust with an offset spatula, filling the corners. Pour the cranberries over the cheese and spread evenly. Refrigerate 4 hours or overnight. Serve with a dollop of whipped cream and a sprinkling of diced, candied ginger.

CRANBERRY TART

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.

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.