CRANBERRY WALNUT TARTLETS
Steps:
- Prepare tart shells: In an electric mixer, cream together butter and sugar until light and fluffy. Add egg and salt, and beat until combined. Add flour all at once, and slowly mix just until flour is evenly moistened. You don't want to mix until a ball forms around the beaters.
- Transfer to a plastic bag and form into a 6 inch log. Seal bag, pressing out any air, and refrigerate a minimum of 4 hours or as long as 4 days.
- Divide log into 8 parts. On a lightly floured board, roll dough into rounds to fit 8 individual tart pans, 3 inch round x 1 inch deep. The dough should be about 1/8 inch thick. Chill tart shells for 1/2 hour.
- Heat oven to 350 degrees F. Line tart shells with parchment paper and fill with pie weights or dry beans. Bake 10 minutes, remove foil and weights and bake shells 5 minutes longer. Remove and cool.
- Prepare tart filling: In a large bowl, whisk together the sugar, corn syrup, eggs, butter and orange zest. Divide walnuts and cranberries evenly among the partially baked tart shells. Pour sugar mixture over walnuts and cranberries.
- Bake tarts 20 to 25 minutes or until crusts are golden. The edge of the filling will be firmer than the center. Cool tarts of wire racks and refrigerate until ready to serve. Remove cooled tarts from pans and serve.
CRANBERRY CURD TARTLETS
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h15m
Yield Makes 40 tartlets
Number Of Ingredients 9
Steps:
- Place cranberries, water, and orange juice in a saucepan, cover, and cook over medium heat, stirring occasionally, until cranberries burst, about 35 minutes. Press through a fine sieve, scraping back of sieve to get all the pulp (you should have about 1 3/4 cups), and discard solids. Cook pulp in pan with butter, sugar, and salt over medium heat, stirring, until butter is melted and sugar is dissolved, about 7 minutes.
- Whisk together egg yolks and egg in a medium bowl, then whisk in cranberry mixture, 1 tablespoon at a time. Return mixture to pan and cook over low heat, stirring constantly, until mixture is thickened and coats the back of a wooden spoon, about 8 minutes. Pass through sieve into a bowl (you should have about 3 cups) and press plastic wrap directly on surface of curd to cover. Refrigerate until cold, about 30 minutes. To serve, let guests assemble their own tartlets, or spoon curd into pastry cups and top with whipped cream.
CRANBERRY-ORANGE CURD TART
A beautiful and tasty tart full of cranberry-orange flavor! If shortbread crusts aren't your thing, feel free to use your favorite pastry crust instead!
Provided by Kim
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 2h
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch tart pan with a removable bottom.
- Combine flour, sugar, ginger, and salt for crust in a small bowl. Mix in melted butter, vanilla extract, and almond extract until mixture is combined and comes together in a thick dough.
- Press dough evenly into the bottom and up the sides of the prepared tart pan. Place the tart pan on a large baking sheet.
- Bake in the preheated oven until golden, 20 to 25 minutes.
- Beat egg yolks and egg together in a large bowl with an electric mixer. Set aside.
- Combine cranberries and sugar in a large saucepan. Cook over medium heat until cranberries pop and sugar is dissolved, 8 to 10 minutes. Pour mixture into a blender. Add orange juice, orange zest, vanilla extract, and salt. Leave the lid vent open on the blender; do not seal without having a way to steam to vent, and cover the lid with a kitchen towel.
- Blend on low speed until mixture is smooth and thoroughly pureed. Pour the warm mixture gradually into the eggs, whisking constantly.
- Pour curd back into the saucepan and cook over low heat until mixture is thickened, 8 to 10 minutes. Remove from heat and stir in butter, 1 tablespoon at a time, until thoroughly combined, ensuring each piece of butter has thoroughly melted before adding the next. Strain the mixture through a fine-mesh sieve. Discard solids. Pour strained curd into the prepared crust.
- Bake in the preheated oven until curd is set around the edges and jiggles slightly in the center, 20 to 25 minutes. Allow to cool to room temperature before removing from the tart pan, 30 minutes to 1 hour.
Nutrition Facts : Calories 400.5 calories, Carbohydrate 51.7 g, Cholesterol 171.4 mg, Fat 20.3 g, Fiber 2.9 g, Protein 4.3 g, SaturatedFat 12 g, Sodium 108.5 mg, Sugar 35.4 g
CRANBERRY CURD PIE
Cranberry curd pie has a sweet-tart flavor and a beautiful red color. It can do double-duty as dessert AND decor on your holiday table!
Provided by The Redhead Baker
Categories Desserts and Sweets
Time 2h45m
Number Of Ingredients 12
Steps:
- Roll the pie dough out to 10 inches in diameter. Transfer to a 9-inch pie plate, trim and crimp the edges as desired. Lightly prick all over with a fork. Place in the freezer for 15 minutes.
- Preheat the oven to 350 degrees.
- Place the frozen pie crust in the oven and bake for 15 minutes. Remove to a wire rack to cool.
- Make the curd: place the cranberries, orange zest, orange juice and sugar in a small saucepan. Cook over medium heat for about 10 minutes, until the cranberries are beginning to burst and the sugar has dissolved.
- Remove from the heat and puree with an immersion blender (or, cool the mixture to room temperature and puree in a food processor or blender). Press the mixture through a fine-mesh sieve, scraping any puree clinging to the bottom of the sieve into the puree, and discarding any solids left in the sieve.
- If the mixture has cooled considerably, rewarm in the microwave. Wipe out the saucepan, and return to the stovetop (do not turn on the burner yet).
- Whisk the butter into the cranberry puree.
- In a small mixing bowl, thoroughly whisk together the eggs and egg yolks. While continously whisking, add 1/2 cup of the hot cranberry puree into the egg yolks
- Place the cranberry/egg mixture as well as the remaining cranberry puree into the saucepan. Cook over medium-low heat, whisking continuously, until the mixture thickens.
- Transfer to a storage container to stop the cooking process and cool to room temperature. If not using immediately, place a piece of plastic wrap on the surface of the curd, and refrigerate until needed.
- Pour the cooled curd into the cooled pie crust. Bake for 10 minutes or until the filling is set. Remove to a wire rack to cool to room temperature, then refrigerate, loosely covered in plastic wrap, until ready to serve.
- Make the sugared cranberries: In a small saucepan, combine 1/2 cup sugar and 1/2 cup water over medium heat. Whisk frequently, until the sugar dissolves. Do not let the mixture boil. Turn off the heat.
- Add the cranberries to the sugar syrup, and stir to coat. Use a slotted spoon to transfer the cranberries to a wire rack set over paper towels. Let dry for one hour.
- After one hour, toss the cranberries in the remaining 1/2 cup of sugar.
- Store in an airtight container until ready to serve the pie.
- Make the whipped cream: shortly before ready to serve the pie, whip the heavy cream to soft peaks. Sprinkle the sugar over the cream, and whip to stiff peaks, then whip in the vanilla.
Nutrition Facts : Calories 392 calories, Carbohydrate 73 grams carbohydrates, Cholesterol 120 milligrams cholesterol, Fat 10 grams fat, Fiber 3 grams fiber, Protein 5 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1 slice, Sodium 130 milligrams sodium, Sugar 58 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
CRANBERRY CURD TART
This cranberry curd tart uses a press-in shortbread crust inspired by one Alice Medrich uses in everything. This one has a bit of orange zest and powdered sugar to keep it tender. The cranberry curd itself is a riff on one I've been making for years that's rounded out with a generous splash of vanilla, some freshly squeezed orange juice from the orange you just zested, and an optional splash of any orange liqueur you like (but don't bother going out to buy Grand Marnier or Dry Curacao just for this). The tart crust can be made and baked up to two days ahead, and the curd can be cooked and chilled up to a week in advance, you can then assemble and bake the tart on the day (or day before) you want to eat it. The meringue is totally optional, but because the tart leaves you with extra egg whites from the curd, it's easy to go that extra step and add the meringue. The amount of meringue isn't as much what you would typically do for a towering lemon meringue pie, but it's plenty for piping decoratively on the top (and enough to cover the whole top with dots like you see pictured if you wanted to do that). You'll need a 9-inch tart pan with a removable bottom for this recipe.
Provided by Mary Kasprzak
Categories dessert
Time 1h15m
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F. Add the flour, powdered sugar, and salt to a small bowl and whisk together. Melt the butter in a small saucepan (or in the microwave), add the vanilla extract and orange zest to the butter and stir, then pour into the dry ingredients and stir together until thoroughly moistened. The crust will look wet. Let cool for a few minutes until it firms up slightly.
- Press the dough evenly along the bottom and sides into a 9-inch tart pan with a removable bottom. Place the tart pan on a baking sheet and bake until the crust is golden brown, about 20 minutes.
- Heat the cranberries and orange juice in a medium saucepan over medium-high heat until the cranberries split. Strain through a food mill or fine mesh sieve and discard the skins. [Edit: this mixture is thick and takes some muscle to press it through a fine mesh sieve. It's easier with a food mill, but if you're struggling with this, put the mixture in a blender and then pass it through a sieve.]
- Return the strained cranberry mixture to the saucepan and add the sugar, eggs, egg yolks, butter, vanilla, and orange liqueur (if using) to the pan and give everything a good stir. Heat gently over medium-low heat, stirring constantly, until the mixture thickens and registers 170°F on an instant read thermometer (this usually takes about 8-9 minutes). Immediately strain through a fine mesh sieve into a bowl (ideally with a pouring spout) and then pour into the prepared crust. Bake (still at 350°F) until the curd is set (it should jiggle but not slosh), about 10 minutes.
- Let cool at room temperature for about 1 hour, then transfer to the refrigerator to chill. You can serve this chilled or at room temperature.
- Add egg whites and cream of tartar to the bowl of a stand mixer fitted with a whisk attachment. Heat sugar and water in a small saucepan over medium high heat. When the sugar mixture registers about 220°F turn on the mixer and begin beating the egg whites on medium speed. When the sugar mixture registers 240°F remove from heat and carefully pour into the mixer over the egg whites. Increase the mixer speed to high and beat until the egg whites form stiff peaks. Transfer to a piping bag (or zip top bag) and pipe onto cooled tart as desired. If you want, torch the meringue with a kitchen torch. (But since it is cooked, this is totally optional).
Nutrition Facts : Calories 312 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 95 milligrams cholesterol, Fat 28 grams fat, Fiber 3 grams fiber, Protein 9 grams protein, SaturatedFat 203 grams saturated fat, ServingSize 1, Sodium 164 milligrams sodium, Sugar 56 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 18 grams unsaturated fat
CRANBERRY CURD
Delicious over scones, oatmeal, or yogurt, this cranberry curd is a seasonal spin on traditional lemon curd. If you prefer a smoother texture, press the cranberry mixture through a fine mesh sieve after blending in the food processor. This makes enough to fill a pint jar.
Provided by France C
Categories Desserts Fillings Fruit Fillings
Time 30m
Yield 16
Number Of Ingredients 5
Steps:
- Place cranberries in a medium saucepan. Add water and sugar and bring to a boil over medium heat. Reduce heat to medium-low and cook, stirring occasionally, until cranberries have burst, 8 to 10 minutes.
- Pour cranberry mixture into a food processor or blender; blend until smooth, 10 to 20 seconds. Reserve 1/3 cup and return remaining cranberry mixture to the saucepan over low heat.
- Whisk egg yolks together in a small bowl. Slowly add reserved cranberry mixture, whisking constantly. Slowly whisk egg-cranberry mixture back into the saucepan and continue whisking until thickened and the curd coats the back of a metal spoon, about 5 minutes. Add butter, 1 tablespoon at a time, whisking until melted and fully incorporated.
- Pour into a sterile jar and allow to cool. Curd keeps in the refrigerator for up to 1 week.
Nutrition Facts : Calories 56.4 calories, Carbohydrate 8.9 g, Cholesterol 42.2 mg, Fat 2.3 g, Fiber 1 g, Protein 0.6 g, SaturatedFat 1.2 g, Sodium 12.5 mg, Sugar 7.1 g
CRANBERRY LEMON CURD TARTS
These are the greatest tasting tarts, and the cranberry cocktail makes it the best tasting flavor that you have ever tasted - yummy!!
Provided by Chef mariajane
Categories Dessert
Time 4m
Yield 18 mini tarts
Number Of Ingredients 9
Steps:
- Whisk together eggs, egg yolks, and sugar in large microwaveable bowl. Stir in cranberry cocktail, lemon juice and butter. Microwave on HIGH for 2 minutes; stir. Return to microwave; cook until mxiture begins to boil and thickens, about 2 minutes longer. Stir until smooth. Pour through a fine strainer into bowl. Cover and chill in refrigertor. The mixture can be stored in the refrigerator for up top 1 week. Fill each baked cool tart shell with about 1 tablespoons cold curd just before serving. Garnish with whipped cream and lemon rind.
Nutrition Facts : Calories 61.4, Fat 2, SaturatedFat 1, Cholesterol 47.4, Sodium 15.5, Carbohydrate 10.1, Fiber 0.1, Sugar 9.4, Protein 1.1
More about "cranberry curd tartlets recipe recipe for meatloaf"
CRANBERRY CURD RECIPE - BAKES BY BROWN SUGAR
From bakesbybrownsugar.com
- In a small bowl whisk together the whole eggs and egg yolks. Place a bowl with a medium-coarse strainer next to the stove.
- Place the cranberries, sugar, water, and salt in a medium saucepan. Zest the orange directly into the saucepan. Juice the orange and add 1/4 cup of orange juice to the saucepan. Cook the mixture over medium heat, mashing occasionally with a potato masher until cranberries have mostly broken down and mixture measures 1 1/2 cups, 10 to 12 minutes. Strain cranberry mixture through the medium-coarse strainer into a bowl, pressing on solids with a rubber spatula to extract as much puree as possible.
CRANBERRY CURD TART - SAVOR THE BEST
From savorthebest.com
- See the recipe for brown sugar pecan pie crust and press it into a 10-inch tart pan. Follow the instructions to freeze it before baking then set it aside while you make the cranberry curd.
- Place the cranberries, sugar, orange zest and orange juice in a medium saucepan. Cook over medium heat for about 10 to12 minutes until the cranberries get very soft.
- Set a strainer over a large bowl and pour the cranberry mixture into a strainer. Use a spatula or wooden spoon to mash the mixture down and get all the liquid/puree to drain into the bowl. Discard the seedy pulp and return the strained cranberry puree to the saucepan. Stir the butter into the cranberry puree.
CRANBERRY CURD RECIPE | LAND O’LAKES
From landolakes.com
- Place cranberries and water in 2-quart saucepan. Cook over medium-high heat, stirring occasionally, 15 minutes or until cranberries are very soft.
- Place fine strainer over bowl. Pour cranberry mixture into strainer, pressing cranberries with back of spoon to squeeze out as much juice as possible. Discard cranberry pulp and skins. Return strained cranberry mixture to saucepan. Stir in sugar. Cook over medium heat, stirring until sugar is dissolved.
- Whisk egg yolks together in bowl. Pour about 2 tablespoons hot cranberry mixture into egg yolks, whisking constantly. Continue whisking, adding additional hot cranberry mixture, until about half of cranberry mixture has been added.
CRANBERRY CURD TART RECIPE BY JACQUI WEDEWER
GOT CRANBERRIES? THIS SIMPLE CRANBERRY CURD RECIPE IS A ...
From scatteredthoughtsofacraftymom.com
- Bring to boil over high heat, cover and reduce heat to medium-low. Stirring occasionally, until cranberries burst, about 15 minutes. (You should hear the cranberries popping.) With the side of your spatula or spoon, gently crush any remaining cranberries.
MINI CRANBERRY TARTS IN PHYLLO CUPS - PEAS AND CRAYONS
From peasandcrayons.com
- Add cranberries, sugar and orange juice and orange zest to a small saucepan over medium heat.
CRANBERRY TART RECIPE (CRANBERRY CURD) - MON PETIT FOUR®
From monpetitfour.com
- To the bowl of a stand mixer, or a large mixing bowl, add the flour, powdered sugar, and cubes of butter. Mix together on medium speed until you get pea-size clumps.
- Add in the egg yolk and again mix on medium speed to incorporate. As the mixer is mixing, add in the tablespoon of cold water. Be patient and let the ingredients mix until they come together to form a compact dough that's sticking to your beater and coming away from the sides of the bowl.
- Grease a 9" tart pan with a removable bottom. Use baking spray or softened butter to grease the bottoms and sides. Form a ball with your dough then place it in the greased pan.
FIND A RECIPE FOR CRANBERRY CURD TART RECIPE ON TRIVET ...
From trivet.recipes
BEAUTIFUL CRANBERRY CURD TART RECIPE | THE RECIPE CRITIC
From therecipecritic.com
CRANBERRY CURD TART RECIPE | KEEPRECIPES: YOUR UNIVERSAL ...
From keeprecipes.com
CRANBERRY LEMON CURD | MASSACHUSETTS CRANBERRIES
From cranberries.org
CRANBERRY CURD PIE RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
RECIPE FOR CRANBERRY CURD - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
CRANBERRY-ORANGE CURD TART - FRUIT TART RECIPES
From worldrecipes.org
CRANBERRY CURD TARTLETS - MASTERCOOK
From mastercook.com
CHRISTMAS: CRANBERRY CURD TARTLETS
From recipecircus.com
CRANBERRY NUT TARTS RECIPE - FOOD NEWS
From foodnewsnews.com
CRANBERRY CURD TART - RECIPE CART
From getrecipecart.com
RECIPE FOR CRANBERRY CURD TART - ALL INFORMATION ABOUT ...
From therecipes.info
CRANBERRY CURD TART WITH ALMOND CRUST - COOK'S ILLUSTRATED
From cooksillustrated.com
CRANBERRY CURD TART RECIPE - NYT COOKING - MASTERCOOK
From mastercook.com
CRANBERRY CURD TARTLETS - BIGOVEN.COM
From bigoven.com
CRANBERRY CURD TART RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
CRANBERRY CURD TART RECIPE | RECIPE | DESSERTS, TART ...
From pinterest.ca
MOVEABLE FEASTS: CRANBERRY CURD TARTLETS TESTED RECIPE ...
From pinterest.ca
CRANBERRY CURD TART RECIPE - RECIPES.NET
From recipes.net
CRANBERRY CURD TART - LAUGHING SPATULA
From laughingspatula.com
CRANBERRY CURD TART – PRIMAL WELLNESS
From primalwellness.coach
CRANBERRY LEMON CURD TARTS RECIPE | GET CRACKING
From eggs.ca
CRANBERRY CURD TARTLETS – EAT. CRAFT. EXPLORE
From eatcraftandexplore.wordpress.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love