CROSTATA DI NOCI E MIRTILLI ROSSI: CRANBERRY WALNUT TART
This recipe comes from the 1998 Recipes of the Five Brothers: Volume I cookbook by Lipton. My mother made this once, and it was delicious. It is, however, very tart - so add more sugar to the cranberry filling if tart is not your thing. The recipe is for both the dough and the filling, and prep time includes 1 hour chill time.
Provided by SeaChelle
Categories Tarts
Time 1h25m
Yield 1 tart, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a food processor, combine flour, 2 tablespoons sugar, and salt. Pulse briefly to combine.
- Add chilled butter and lemon rind, pulse 10-12 times or until butter mixture resembles coarse oatmeal.
- With food processor running, add ice water all at once.
- Process for about 10 seconds until a ball of dough forms.
- Turn dough onto a sheet of plastic wrap. Flatten to form a 1-inch circle. Wrap dough tightly and refrigerate at least one hour.
- Roll dough into an 11-inch circle on a lightly floured surface. Place dough on a baking sheet.
- In a large bowl, thoroughly combine cranberries, walnuts, 3 tablespoons of sugar, and brown sugar.
- Spoon cranberry mixture over crust, leaving about a 1-inch border around the outside edge. Fold dough over cranberries, pinching as necessary to keep it in place.
- Bake 15-18 minutes, or until crust is golden and berries are juicy.
- Cool on a rack about 10 minutes. Dust with sifted confectioners sugar.
- Serve warm.
Nutrition Facts : Calories 218.5, Fat 8.1, SaturatedFat 4.9, Cholesterol 20.4, Sodium 100.9, Carbohydrate 34.8, Fiber 2.1, Sugar 16.3, Protein 2.4
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-WALNUT CROSTATA
Provided by Food Network
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees.
- To make the dough combine flour, butter, sugar and salt in a food processor and pulse until the mixture resembles a coarse meal. With the machine running, slowly add ice water just until dough forms. Cover and chill for 30 minutes.
- On a lightly floured surface, roll out dough into an 11-inch round. Transfer the dough to a baking sheet.
- In a bowl combine cranberries, walnuts, sugar and dark brown sugar and toss together. Place cranberry mixture in the tart shell, leaving a 1 1/2-inch border around the outside edge. Raise the borders of dough to enclose the sides of the tart, draping it over the fruit. Gently press the edge of the folded dough onto the baking sheet, being careful not to mash the fruit. Pinch the pleats that form from the draping.
- Bake the tart for 15 to 18 minutes or until the crust is golden brown and the berries are juicy. Cool the crostata on a rack for 10 minutes and dust with confectioner's sugar.
GRENOBLE TART (WALNUT TART)
This Grenoble tart is so rich it is almost a confection. The shell is similar to shortbread, and the filling consists of coarsely chopped walnuts, sugar, butter and corn syrup. Serve with whipped cream for a contrast in texture. For smaller treats, the same recipe can be made up as tartlets.
Provided by Olha7397
Categories Tarts
Time 30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- MAKE TART SHELL: In a medium bowl, with wooden spoon or electric mixer, beat 1/3 cup butter with granulated sugar until light and fluffy.
- Add egg yolk; beat well.
- Gradually beat in flour just until blended (mixture will be crumbly).
- Preheat oven to 375°F.
- With hands, form dough into a ball.
- Press evenly into bottom and side of a 9-inch fluted tart pan with removable bottom.
- Bake in center of oven 12 minutes, until lightly browned.
- Cool on wire rack.
- MAKE FILLING.
- Spread nuts on cookie sheet in single layer.
- Bake 375°F oven for 5 minutes; set aside to cool.
- Sprinkle walnuts in bottom of tart shell.
- In heavy 2-quart saucepan, stir sugar with butter, corn syrup and 2 Tablespoons heavy cream.
- Stirring constantly, bring to boiling over medium heat; boil 1 minute.
- Pour over walnuts.
- Bake in center of 375°F oven 10 minutes, or just until mixture is bubbly.
- Place on wire rack to cool.
- Meanwhile, beat remaining cream just until stiff.
- Refrigerate until serving.
- Serve tart at room temperature with bowl of whipped cream.
- Serves 12.
- TARTLETS: Divide pastry into 16 pieces.
- With fingers, press evenly into 16 (2 1/2-inch) tart pans.
- Bake; on cookie sheet, at 375°F 8 to 10 minutes; cool.
- Divide 1 cup finely chopped nuts into shells placed on cookie sheets.
- Pour filling into shells, dividing evenly.
- Bake 8 minutes, or just until filling is bubbly.
- Remove tarts from cookie sheets; cool on wire rack.
- TO SERVE: With tip of sharp knife, loosen edge of pastry from each tart pan.
- Lift out gently to serving plate.
- Serve with chilled whipped cream.
- Makes 16 servings.
- McCalls Cooking School.
CHOCOLATE KAHLUA WALNUT TART
Received on line from Cooking.com and so pretty and described as: a delicious holiday tart tastes impressive, but it's a breeze to make. Warm, earthy chocolate, a hint of coffee-flavored liqueur and toasted walnuts are baked in a delicious shortbread cookie crust. Although the tart pan makes a pretty fluted edge, a 10-inch springform pan will work just as well.
Provided by Bonnie G 2
Categories Tarts
Time 48m
Yield 1 Tart, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F.
- To prepare the crust, pulse the flour, sugar and salt in a food processor until combined. Add the butter and pulse until coarse crumbs form.
- Whisk together the heavy cream and egg yolk in a small bowl. Slowly pour the heavy cream mixture into the feed tube and pulse until the dough begins to come together; form into a disk.
- With lightly floured hands, press the dough evenly onto the bottom and up the sides of an 11-inch tart pan with a removable bottom, making sure to press the dough up to the rim.
- Bake until lightly browned, about 12 minutes. Transfer to a rack. Sprinkle the walnuts and chocolate chips evenly onto the bottom of the crust.
- Meanwhile, to prepare the filling, combine the brown sugar, corn syrup, butter and cream in a medium saucepan over medium-high heat. Bring to a boil and cook, stirring constantly, until the sugar is completely dissolved, about 1 minute.
- Remove from the heat and stir in the coffee liqueur. Pour over the walnuts. Bake until the mixture is bubbly around the edges, about 15 minutes.
- Cool on a rack. Serve warm or at room temperature.
- Tip: If the pie crust puffs up while baking, gently prick it in several places with a fork.
Nutrition Facts : Calories 429.4, Fat 28.2, SaturatedFat 10.7, Cholesterol 49.5, Sodium 68.3, Carbohydrate 42.2, Fiber 2.1, Sugar 25.7, Protein 5
CRANBERRY WALNUT TART
Nut tarts are often too sweet, but this one is made perfect with the addition of tart cranberries. Another long-time holiday tradition dish in my home, this was originally published in Bon Appetit in January, 1991 and was so popular it appeared again in November, 2003. Prep time includes chilling time for the dough.
Provided by Epi Curious
Categories Tarts
Time 1h10m
Yield 1 tart, 10 serving(s)
Number Of Ingredients 9
Steps:
- Make shell:.
- Roll out dough into a 13-inch round (1/8 inch thick) on a floured surface with a floured rolling pin and fit into tart pan. Trim edge of dough, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom of shell all over with a fork, then chill 30 minutes.
- Put oven rack in lower third of oven and preheat oven to 425°F Line shell with foil and fill with pie weights.
- Bake until pastry is set and pale golden on rim, about 15 minutes. Carefully remove foil and weights and bake shell until pale golden all over, 5 to 10 minutes more. Transfer shell in pan to a rack.
- Make filling:.
- Move oven rack to middle position and reduce oven temperature to 350°F.
- Whisk together eggs, brown sugar, corn syrup, butter, salt, and vanilla in a bowl until smooth, then stir in cranberries and walnuts.
- Pour filling into shell and bake tart until filling is set and golden, 40 to 45 minutes. (If pastry edge darkens before tart is done, cover edge with a pie shield or foil.) Cool completely in pan on rack.
Nutrition Facts : Calories 265.6, Fat 13.8, SaturatedFat 4.1, Cholesterol 75.7, Sodium 190.3, Carbohydrate 35, Fiber 1.3, Sugar 21.2, Protein 3.8
RATATOUILLE WALNUT TART
Make and share this Ratatouille Walnut Tart recipe from Food.com.
Provided by Diana Adcock
Categories Savory Pies
Time 55m
Yield 1 tart, 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat olive oil in a large skillet over medium high heat, add eggplant, garlic, shallot or leek, garlic and thyme.
- Saute 5 minutes; cover, reduce heat and cook until eggplant is tender, around 8 minutes-give it a stir once or twice.
- Stir in tomato paste and cook for 3 minutes more.
- Remove from heat, stir in nuts.
- Coat a 9 inch tart pan with olive oil or spray.
- Place 1 layer on, lightly oil and sprinkle with cheese, then another layer until you are left with a plain layer.
- You also want to layer the phyllo in a circle so you have an even jagged edge.
- Spoon in eggplant mixture.
- Arrange tomatoes on top and sprinkle with remaining parmesan and crumbled feta.
- Fold the jagged edge over top so you have a nice edge.
- Bake at 350F for 35 minutes.
CREAM CHEESE CROSTATA WITH ORANGE MARMALADE
As published in Bon Appetit, Crostata con Crema di Formaggio e Marmellata di Arance Amare was touted as being one of the most popular desserts at Restaurant Zibibbo in Florence. I love a recipe that has few ingredients and a simple preparation, but results in a nice presentation and fabulous flavor. This is one of those. Actually, I did not try the crust recipe, as I had an extra crust already made that I needed to use so I used it. I do intend to make this again soon, though, and will update the recipe as to the results. Prep time includes 2 hours chill time. The recipe was credited to Chef Benedetta Vitali of Zibibbo.
Provided by GaylaJ
Categories Dessert
Time 2h33m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- For crust:.
- Mix flour and sugar together on work surface and make a well in center of mixture. Add egg yolk and scatter butter cubes over flour mixture. Using your hands, gently mix the ingredients together until well blended and dough forms. Flatten into disk, wrap in plastic, and chill at least 1 hour or overnight.
- Preheat oven to 400°F and spray 9-inch tart pan with removable bottom with nonstick spray. Press dough onto bottom and up sides of pan. Bake until golden brown and cooked through, pressing with back of fork if crust bubbles, about 18 minutes. Cool crust in pan on rack.
- For filling:.
- Beat cream cheese, mascarpone, and sugar in medium bowl until smooth. Spread evenly in cooled crust and chill 1 hour.
- Spread marmalade (I let it come to room temperature first) evenly over filling and sprinkle almonds over.
- Can be made 1 day ahead; cover and chill.
Nutrition Facts : Calories 488.7, Fat 26, SaturatedFat 14, Cholesterol 77.1, Sodium 109.2, Carbohydrate 61.3, Fiber 1.3, Sugar 38.4, Protein 5.4
CROSTATA DE NOCI E MIRTILLI ROSSI (CRANBERRY WALNU
A free form cranberry tart, easy to make, delicious to eat. Source unknown
Provided by Lynnda Cloutier @eatygourmet
Categories Fruit Desserts
Number Of Ingredients 13
Steps:
- IN food processor, mix flour, sugar and salt. Pulse briefly to mix. Add chilled butter and lemon rind, pulse 10 to 12 times or til butter mixture resembles coarse oatmeal. With food processor running, add ice water all at once. Process for about 10 second until a ball of dough forms. Turn dough onto a sheet of plastic wrap. Flatten to form a 7 inch circle. Wrap dough tightly and refrigerate at least 1 hour
- Roll dough into an 11 inch circle on lightly floured surface. Put dough on baking sheet. In large bowl, thoroughly mix cranberries, walnuts, sugar and brown sugar. Spoon cranberry mixture over crust leaving about 1 1 inch border around the outside edge. Fold dough over cranberries, pinching as needed to keep it in place. Bake 15 to 18 minutes or til crust is golden and berries are juicy. Cool on rack abut 10 minutes. Dust with sifted powdered sugar. Serves warm. serves 6 to 8
APPLE WALNUT TART
Make and share this Apple Walnut Tart recipe from Food.com.
Provided by SusieQusie
Categories Dessert
Time 1h40m
Yield 1 9inch tart
Number Of Ingredients 9
Steps:
- Prebake tart shell and brush warm shell with apricot preserves. (SQ note - Baking time was not included in this recipe but listening to reviewers leads me to think that 15 minutes at 350F should be about right.).
- Peel, core and slice apples.
- Sprinkle with lemon juice.
- Arrange apple slices in tart shell.
- Scatter walnuts on top of fruit.
- Combine sugar, flour and cinnamon in small bowl.
- Add butter and work with fingers to form a crumb topping.
- Sprinkle over tart.
- Bake at 400 for about 40 minutes or until top is golden brown.
Nutrition Facts : Calories 1809.2, Fat 85.6, SaturatedFat 33, Cholesterol 122.1, Sodium 30, Carbohydrate 269.1, Fiber 18.8, Sugar 207.3, Protein 14.4
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