Best Cranberry Tart With Crème Fraîche Whipped Cream Recipes

CRANBERRY TART WITH CRèME FRAîCHE WHIPPED CREAM

Steps:

• Bring 1/2 cup water and the berries, sugar, and cinnamon to a simmer in a medium saucepan over medium-high heat. Cook, stirring, until the berries pop, about 2 minutes. Drain in a sieve set over a bowl. Return the strained liquid and cinnamon stick to pan; reserve the berries in the bowl. Simmer the liquid over medium-low heat until thickened, about 15 minutes. Pour the syrup over berries; let cool. Discard the cinnamon.
• Bring the pâte sucrée to room temperature. On a lightly floured surface, roll out the dough to 1/8 inch thick. Transfer to a 9-inch square or round tart pan with a removable bottom. Trim the edges, leaving a 1/2-inch overhang. Tuck the edges of the dough under to create a double thickness, and press firmly against the sides of the pan. Press the bottom of the dough firmly into the tart pan. Chill in the freezer 20 minutes.
• Preheat the oven to 400°F. Line the tart shell with parchment or foil, and fill with pie weights or dried beans. Bake until golden brown, about 25 minutes. Transfer to a wire rack. Remove the pie weights and parchment. Let cool completely.
• Reduce the oven temperature to 350°F. Brush the tart shell with the egg white. Fill with the cranberry mixture and syrup from the bowl. Bake until the syrup is only slightly runny and the berries begin to brown, 45 to 60 minutes (if the pastry edges brown too quickly, cover with a band of foil).
• Meanwhile, beat the cream to soft peaks. Beat in the crème fraîche; refrigerate.
• Let the tart cool on a rack until cool enough to remove from the tin. Serve warm, with crème fraîche whipped cream.

TUMBLE-JUMBLE STRAWBERRY TART

Steps:

• Put the flour, both sugars, salt and lemon zest, if you're using it, in the bowl of a food processor; pulse to blend. Scatter the butter on top; pulse the butter into the dry ingredients until you've got a bowlful of curds. At first the dough will look like cornmeal, but it will change as you go, so work in long pulses - you might need as many as 20 - and scrape the bottom and sides of the bowl often.
• Whisk the yolk and vanilla together, and add in three additions, pulsing after each. Pulse just until the dough starts to come away from the sides of the bowl; it should form moist clumps and hold together when pinched. Turn it out onto a counter, knead it into a compact ball and flatten it into a disk between two sheets of parchment or wax paper.
• Roll the dough into an 11-inch circle. If it's cold enough, fit it into a 9- to 9½-inch tart pan with a removable bottom, prick the bottom with a fork and trim the top even with the pan's rim; if it's not cold, chill it until it's workable. Refrigerate the crust in the pan for at least 1 hour (or cover and freeze up to 2 months; bake straight from the freezer).
• Heat oven to 400. Place the dough in its pan on a baking sheet, cover with a piece of buttered foil or parchment and fill with rice.
• Bake for 20 minutes, then carefully remove the foil or paper and rice. Bake, uncovered, until the crust is golden, another 8-10 minutes. Let cool, at least 30 minutes.
• If you're serving 6, cover the bottom of the crust with a layer of jam, and then cut the tart into wedges. (Otherwise, cut the number of wedges you need, and spread each portion with jam.) Halve or quarter as many berries as you'd like - be generous - and if you want, toss with a little granulated sugar. Place each wedge of crust on a plate, and spoon over berries, letting them tumble where they might. If you'd like, top each serving with whipped cream, or pass the cream at the table.

SILKY CREME FRAICHE WHIPPED CREAM

Steps:

• Sprinkle gelatin over 1 tablespoon cold water; let stand 5 minutes. Meanwhile, heat 1/4 cup heavy cream in a small pot over medium until bubbling around edges. Stir in gelatin mixture, reduce heat to low, and cook, stirring, until dissolved. Stir mixture into remaining 1 1/4 cups heavy cream. Refrigerate until cold and beginning to set, at least 2 hours or, covered, up to 2 days.
• Add confectioners' sugar to cream mixture and whisk to soft peaks. Whisk in vanilla and crème fraîche. Refrigerate until firm but still silky, at least 1 hour, or, in an airtight container, up to 1 day.

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.

RUSTIC CRANBERRY TARTS

Steps:

• Preheat oven to 425°. In a large bowl, mix marmalade, sugar and flour; stir in cranberries., Unroll 1 pie crust onto a parchment-lined baking sheet. Spoon half of the cranberry mixture over crust to within 2 in. of edge. Fold edge over filling, pleating as you go and leaving a 5-in. opening in the center. Brush folded crust with egg white; sprinkle with half of the coarse sugar., Bake 18-22 minutes or until crust is golden and filling is bubbly. Repeat with remaining ingredients. Transfer tarts to wire racks to cool.

CRANBERRY WHIPPED CREAM

Steps:

• Combine water and sugar in a saucepan and place over high heat. When mixture comes to a boil, add cranberries and return to boil. Simmer for ten minutes. Strain mixture, squeezing to preserve as much liquid as possible. Discard the berry pulp. Allow cranberry sauce to cool, covered, at room temperature.
• Combine cream and sugar in large bowl. Beat with hand mixer until it forms stiff peaks.
• In a large bowl, stir 1/4 of the whipped cream into the cranberry sauce. Once combined, fold the remaining cream into the mixture, half at a time.
• Store, covered, in the refrigerator.