CRANBERRY-ALMOND TARTS
This recipe for cranberry-almond tarts is from New York City's How Sweet It Is bakery.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 30 tarts
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Place one disk of dough on a floured work surface, sprinkle dough with flour, and roll out to 1/4 inch thick. Cut out 25 to 30 circles using a 2 1/4-inch round cutter, re-rolling dough once if necessary. Place each circle in a 1 3/4-inch nonstick petit four brioche mold, gently pressing down on the bottom and sides. Place filled molds on a baking sheet; transfer to a freezer for 20 minutes.
- Transfer baking sheet to oven and bake tart shells until golden brown, 12 to 15 minutes. Transfer tart shells, in their molds, to a wire rack to cool completely.
- Place frangipane in pastry bag fitted with a small, plain round tip. Fill each tart shell with 1/4 teaspoon frangipane. Place tart shells, in their molds, on a baking sheet and transfer to oven. Bake until frangipane springs back when touched with your fingertip, 15 to 17 minutes. Transfer tart shells to a cooling rack; let cool completely.
- In a large bowl, mix together cranberries, almonds, and enough caramel to hold cranberries and almonds together, about 1 cup. Remove almond tarts from their molds and place on a parchment paper-lined baking sheet. Spoon cranberry mixture on top of frangipane; transfer to oven and bake until cranberries just begin to pop, 6 to 8 minutes. Drizzle with caramel and serve.
CRANBERRY, ALMOND, AND CINNAMON TART
A stunning fall tart with a towering frangipane filling is crowned with cranberry jewels.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 13
Steps:
- Put fresh cranberries, 1/3 cup sugar, and the water into a saucepan over medium heat and cook, stirring to dissolve sugar, until cranberries have just softened, about 3 minutes. Remove from heat, and let cool completely.
- On a lightly floured work surface, roll out dough to a 12-inch circle, 1/8 to 1/4 inch thick. Transfer to an 8-by-2-inch springform pan, pressing crust into bottom and up sides. Trim excess flush with rim. Refrigerate for 30 minutes.
- Preheat oven to 350 degrees. Prick tart crust all over with a fork. Cut a 12-inch round of parchment, and place on top of chilled crust. Fill with pie weights or dried beans. Bake for 10 minutes. Remove weights and parchment, and brush crust lightly with egg white. Return to oven, and bake until pale golden, about 25 minutes. Refrigerate remaining egg white. Let crust cool in pan on a wire rack for 10 minutes.
- Raise oven temperature to 375 degrees. Spread jam over bottom of tart crust.
- Beat butter and remaining 1/2 cup sugar with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Reduce speed to medium. Slowly add ground almonds, cinnamon, and salt, and beat until just combined. Spread mixture over jam-covered crust.
- Bake tart until filling is set and has darkened slightly, 45 to 50 minutes. (If top darkens too quickly, cover loosely with foil.) Remove tart from oven, brush top with egg white, and sprinkle with sugar. Return to oven, and bake for 5 minutes more. Let cool on a wire rack for 15 minutes. Remove from pan, and top with candied cranberries. Serve warm.
BAKEWELL TART WITH CRANBERRY SAUCE
A layer of cranberry sauce below orange-scented almond frangipane is the perfect balance of tart and sweet. It's a holiday play on Britain's beloved Cherry Bakewell tart that gives you a reason to make extra sauce - or a good excuse to use up leftovers. Temperatures are key to the result: The cranberry sauce needs to be slightly warm to spread over the prebaked pie crust, and the frangipane must be fridge-cold to prevent it from splitting in the oven.
Provided by Clare de Boer
Categories pies and tarts, dessert
Time 2h30m
Yield One 11-inch tart (about 10 servings)
Number Of Ingredients 10
Steps:
- Prepare the Shortcut Pie Crust through Step 3.
- Prepare the almond frangipane: In a food processor, cream together the butter, granulated sugar and orange zest until pale and fluffy, about 30 seconds. With the machine running, add eggs one at a time, emulsifying each one fully before adding the next, and scraping down the sides of the work bowl as needed. Fold in the almond meal and chill until firm, about 1 hour.
- Working over an 11-inch fluted tart shell, prepare the Shortcut Pie Crust through Step 4, then chill, at least 30 minutes or up to 2 days. (This can be done ahead.)
- Heat the oven to 350 degrees. Bake the chilled crust until just cooked but not browned, about 15 minutes. (The crust will continue to cook while the tart bakes, so expect it to darken in color when it bakes the second time.) Set aside to cool completely, about 1 hour, while you make the filling.
- If you are making your own cranberry sauce, combine cranberries, granulated sugar and 2 tablespoons water in a small saucepan, and cook over low heat, stirring occasionally, until the berries fully break down, 20 to 25 minutes. Add orange juice near the end of cooking. Set aside. (You should have about 3/4 cup sauce.)
- Spread the cranberry sauce in an even layer over the base of the cooled crust. It is easiest to do this when the cranberry sauce is slightly warm. (If you are using chilled sauce from the refrigerator, warm it slightly first before spreading.) Scoop the almond frangipane on top of the cranberry sauce. (Don't try to spread it; it will distribute itself evenly as it cooks.)
- Bake the tart on a baking sheet at 350 degrees until it's golden brown and fully set in the center, 60 to 75 minutes. Cool completely, then remove from the pan and serve with crème fraîche.
CRANBERRY & AMARETTO BAKEWELL TART
Give this classic Derbyshire tart a festive twist with orange zest, amaretto and a thick layer of homemade cranberry jam
Provided by Esther Clark
Categories Dessert
Time 1h40m
Number Of Ingredients 17
Steps:
- Heat the oven to 200C/180C fan/gas 6. Tip the flour, salt and icing sugar into a food processor and blitz to combine. Add the butter and pulse until the mixture resembles fine breadcrumbs. Drizzle in the beaten egg yolks, then quickly pulse to combine. Add 1-2 tbsp of ice-cold water and pulse again until it comes together. Tip out onto a lightly floured surface, then form into a disc, cover and chill for 30 mins.
- Roll the pastry out on a lightly floured surface to a roughly 25cm circle that's the thickness of a £1 coin. Use it to line a 20cm fluted tart tin, leaving the excess overhanging the side. Line with baking parchment and baking beans and bake for 15 mins. Remove the beans and parchment and bake for 7-10 mins more until the base is evenly cooked. Trim away any excess pastry with a serrated knife.
- For the jam, tip the cranberries, sugar and liqueur into a saucepan set over a medium heat. Simmer for 10-15 mins until the mixture has thickened and is reduced, then remove from the heat. Set aside.
- For the frangipane, beat the butter and caster sugar together with an electric whisk until combined. Add half the orange zest, the ground almonds, crushed amaretti biscuits, the almond extract and eggs, and beat for a further minute. Spread the cranberry jam over the base of the pastry case, then spoon over the frangipane. Scatter over the flaked almonds and bake for 35-40 mins until the frangipane is golden and firm - check after 35 mins and cover if it's starting to brown too quickly. Leave to cool completely in the tin.
- Beat the icing sugar with 1 tbsp orange juice and the remaining orange zest to create a thick but drizzly icing. Drizzle this over the cooled tart before serving. Will keep in an airtight container at room temperature for up to three days.
Nutrition Facts : Calories 498 calories, Fat 28 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 31 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
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