Holiday Cranberry Hazelnut Tarts Food

HOLIDAY CRANBERRY-HAZELNUT TARTS

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.

MINI CRANBERRY SHORTBREAD TARTS

Steps:

• Shortbread Shells:.
• In a large bowl whisk together the flour and sugar.
• Cut in the butter using a pastry blender or 2 knives until you have coarse crumbs with a few larger pieces.
• In a small bowl whisk egg, vanilla, and water together and drizzle over the flour, tossing with a fork until the dough holds together.
• Gather into a ball and turn out onto a floured surface.
• Flatten into a disc, wrap in plastic wrap and refidgerate for about an hour (can be made upto 2 days ahead).
• On a lightly floured surface roll out the dough to 1/4 inch thickness.
• Using a 2 1/4 inch round cookie cutter, cut out 36 pieces, rerolling scraps.
• Fit into mini muffin tin and freeze for 30 minutes.
• Filling:.
• Preheat Oven to 350 degrees For 180 degrees Celsius.
• In a medium bowl mix together sugar, corn syrup,egg, butter, orange rind and juice, and salt.
• Stir in cranberries and walnuts.
• Spoon the mixture into shells.
• Bake in the bottom 1/3 of oven until the filling is puffed and pastry is golden.
• Let cool on a rack for one minute and then run a metal spatula to loosen.
• Using a metal spatual tranfer tarts to cooling rack.
• Store layered with wax paper in an airtight container for 3 days.
• These can be frozen up to 2 weeks.

HOLIDAY CRANBERRY CHUTNEY

Steps:

• In a large saucepan combine the vinegar, sugar, curry, ginger, cloves, allspice, cinnamon and water. Bring the liquid to a boil, stirring until the sugar is dissolved, about 3 minutes. Add the lemon rind and lemon sections, the orange rind and orange sections and the apple, reduce the heat and simmer for 10 minutes.
• Add 3 cups of the cranberries, the raisins and the apricots and simmer, stirring occasionally, until thickened, about 35 minutes. Add another 2 cups of the cranberries and simmer for 10 more minutes. Add the remaining cup of cranberries and the pecans and simmer the mixture for 15 minutes longer.
• Remove the saucepan from the heat, pour the chutney into a bowl and let cool. Chill overnight or up to 2 weeks.

HAZELNUT PEAR TART

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in the vanilla. Gradually add flour; stir in hazelnuts. , Press into a greased 11-in. fluted tart pan with removable bottom. Bake at 400° for 10 minutes. Remove from the oven; reduce heat to 350°., Spread apricot preserves over crust. In a large bowl, combine the hazelnuts, sugar, flour, butter and egg. Spoon over preserves. Arrange pear slices over filling in a concentric circle, slightly overlapping slices. , Bake for 40-45 minutes or until golden brown. Cool on a wire rack. Store in the refrigerator.

HAZELNUT LINZERTORTE WITH CRANBERRY-APRICOT FILLING

Steps:

• For filling:
• Combine cranberries, apricots, sugar, and orange juice in heavy large saucepan. Bring to boil over high heat, stirring until sugar dissolves. Reduce heat to medium and simmer, stirring often, until filling is thick, beginning to stick to pan bottom and reduced to scant 3 cups, about 15 minutes. Cool completely. (Can be made 3 days ahead. Cover and chill.)
• For crust:
• Preheat oven to 350°F. Combine 1 cup flour and nuts in processor; blend until nuts are finely ground. Add remaining 1 cup flour, sugar, baking powder, and cinnamon; blend 15 seconds. Add butter and cut in, using on/off turns, until coarse meal forms. Add egg yolks, orange peel, and vanilla and process until moist clumps form. Gather dough into ball; divide in half. Flatten half of dough into disk; wrap and freeze 10 minutes. Press remaining half of dough over bottom and up sides of 10-inch-diameter tart pan with removable bottom. Spread filling evenly in crust.
• Roll out chilled dough between sheets of parchment paper to 11-inch round. Peel off paper. Cut dough into 1-inch-wide strips. Place 5 strips across top of tart, spacing 1 inch apart. Top with 5 strips arranged in opposite direction, forming lattice. Trim ends of strips; press to crust edge to seal.
• Bake tart until golden brown, about 40 minutes. Place tart on rack. Stir jam and 1 teaspoon water in small saucepan over medium heat until mixture boils. Brush hot glaze over lattice strips. Cool tart completely. (Can be made 1 day ahead. Cover loosely with foil and let stand at room temperature.) Push up pan bottom to release tart. Cut tart into wedges.

CRANBERRY-PEAR TART WITH HAZELNUT TOPPING

Steps:

• Roll pastry into a 13-in. circle on a lightly floured surface. Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom., Combine the cranberries, pears, hazelnuts, brown sugar, flour, cinnamon and vanilla in a large bowl; transfer to crust. Dot with butter., Place tart pan on a baking sheet. Bake at 425° for 30-35 minutes or until filling is hot and bubbly and crust is golden. Cool on a wire rack., Stir liqueur into whipped topping; serve with tart.