Cranberry Tart Recipe 465

facebook share image   twitter share image   pinterest share image   E-Mail share image

NANTUCKET CRANBERRY TART



Nantucket Cranberry Tart image

While everyone is enjoying a bountiful meal, this eye-catching tart can be baking to perfection in the oven. The pretty holiday dessert calls for very few ingredients, and it's a snap to assemble. -Jackie Zack, Riverside, Connecticut

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 8

1 package (12 ounces) fresh or frozen cranberries, thawed
1 cup sugar, divided
1/2 cup sliced almonds
2 large eggs, room temperature
3/4 cup butter, melted
1 teaspoon almond extract
1 cup all-purpose flour
1 tablespoon confectioners' sugar

Steps:

  • In a small bowl, combine the cranberries, 1/2 cup sugar and almonds. Transfer to a greased 11-in. fluted tart pan with a removable bottom. Place on a baking sheet., In a small bowl, beat the eggs, butter, extract and remaining sugar. Beat in flour just until moistened (batter will be thick). Spread evenly over berries. , Bake at 325° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack. Dust with confectioners' sugar. Refrigerate leftovers.

Nutrition Facts : Calories 255 calories, Fat 14g fat (8g saturated fat), Cholesterol 65mg cholesterol, Sodium 93mg sodium, Carbohydrate 30g carbohydrate (19g sugars, Fiber 2g fiber), Protein 3g protein.

CRANBERRY TART



Cranberry Tart image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 10-inch tart

Number Of Ingredients 8

All-purpose flour, for work surface
1/2 recipe Pate Brisee for Cranberry Tart
1/2 cup cold water
2 envelopes unflavored gelatin
6 cups fresh cranberries
1 3/4 to 2 cups sugar, to taste
1 cup red currant jelly
2 tablespoons cognac

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.

CRANBERRY TART



Cranberry Tart image

Norma Sockrider has a fruity alternative to the abundance of chocolate the holidays bring. By adding a bit of citrus flavor to her golden-brown goody, the Columbus, Nebraska baker makes this tart so irresistible that it's likely to bring a smile to old Scrooge himself.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 9

1-2/3 cups biscuit/baking mix
4-1/2 teaspoons sugar
1/2 cup water
FILLING:
1 to 1-1/4 cups sugar
2 tablespoons biscuit/baking mix
2-1/2 cups fresh or frozen cranberries
1/3 cup orange juice
2 tablespoons butter

Steps:

  • In a bowl, combine biscuit mix, sugar and water. With lightly floured hands, press mixture onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with a removable bottom; set aside., In a saucepan, combine sugar and biscuit mix. Add the cranberries, orange juice and butter. Cook and stir until mixture comes to a boil. Cook 1-2 minutes longer or until thickened and bubbly. Pour over crust. Bake at 375° for 30-35 minutes or until crust is golden and filling is bubbly. Cool on a wire rack.

Nutrition Facts : Calories 260 calories, Fat 7g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 368mg sodium, Carbohydrate 49g carbohydrate (30g sugars, Fiber 2g fiber), Protein 2g protein.

CRANBERRY SWEETHEART TART



Cranberry Sweetheart Tart image

Provided by Geoffrey Zakarian

Categories     beverage

Time 20m

Yield 1 drink

Number Of Ingredients 8

2 ounces Brachetto wine
1 ounce VSOP cognac
1 ounce cherry liqueur
1 ounce unsweetened cranberry juice
2 Brandy-Soaked Cranberries, recipe follows, for garnish
1 cup dried cranberries
1/2 cup cognac
1/4 cup honey

Steps:

  • Add the Brachetto, cognac, cherry liqueur and cranberry juice to a cocktail shaker with ice, shake and strain into a glass. Float the Brandy-Soaked Cranberries on top.
  • Add the cranberries, cognac and honey to a pot, bring to a simmer and simmer for about 5 minutes. Let cool.

CRANBERRY-MERINGUE TART



Cranberry-Meringue Tart image

Martha bakes this spectacular cranberry tart at Thanksgiving. It has an easy press-in crust made with a buttery mixture of crushed saltines which balances out the pucker-perfect curd filling. The finishing touch is a creamy meringue "wreath" piped on top.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 3h15m

Yield Serves 8 to 10

Number Of Ingredients 12

4 ounces saltine crackers (about 36; 1 sleeve)
1 stick unsalted butter, softened
1/4 cup sugar
3 1/2 cups fresh or unthawed frozen cranberries (one 12-ounce package)
2/3 cup fresh orange juice (from about 3 oranges
1/2 teaspoon kosher salt (we use Diamond Crystal)
1 1/2 cups sugar
4 tablespoons unsalted butter, cut into pieces
2 large egg yolks (reserve whites for topping), plus 1 large whole egg
3 large egg whites
3/4 cup sugar
1 teaspoon pure vanilla extract

Steps:

  • Crust: Preheat oven to 350°F. Place crackers in the bowl of a food processor and process until finely ground. Add butter and sugar; pulse to combine. Firmly press mixture into the bottom and up sides of a 9-inch fluted tart pan with a removable bottom. Freeze 10 minutes. Bake until crust is golden brown, 20 to 25 minutes. Let cool completely on a wire rack.
  • Filling: Meanwhile, combine cranberries, orange juice, 1/2 cup water, and salt in a saucepan. Bring to a boil, then reduce heat to medium, cover, and simmer, stirring occasionally, until berries burst and are very soft, 10 to 15 minutes. Press mixture through a fine-mesh sieve, scraping back of sieve to get all of pulp (you should have about 1 3/4 cups pulp and liquid); discard solids. Return mixture to pan; stir in sugar and cook over medium-high heat, stirring, until dissolved. Whisk in butter.
  • In a heatproof bowl, whisk together yolks and whole egg, then gradually whisk in half of hot cranberry mixture. Add egg mixture back to pan; cook over medium heat, stirring constantly, until thickened and coating the back of a wooden spoon, about 8 minutes. Strain through sieve (to remove any bits of cooked egg) into tart crust. Press plastic wrap directly on surface of curd and refrigerate until cold, at least 2 hours and up to overnight. (Tart can be made ahead to this point and refrigerated up to 2 days.)
  • Topping: When ready to serve, whisk together egg whites and sugar in a heatproof bowl set over (but not in) a pot of simmering water until hot and sugar has dissolved. Transfer to a mixer bowl and beat on medium-high speed until stiff, glossy peaks form. Whisk in vanilla.
  • Transfer mixture to a piping bag fitted with a large petal tip (such as Wilton 127D) or other decorative tip. To create a wreath, hold bag so wider part of tip faces away from you and bag is almost perpendicular to tart (about 2 inches in from edge, and at a 45 degree angle to it). Press on bag, holding it in one place for a few seconds, then lift up slightly and pull toward you, creating an elongated dollop angled toward edge of tart.
  • Repeat, starting at the same point but angled toward center of tart. Continue to repeat around edge of tart to create wreath shape. (You can also dollop all of meringue over top of tart and create swoops with the back of a spoon.) Brown meringue with a kitchen torch or under broiler, 30 seconds to 1 minute. Finished tart is best eaten the same day, but can be refrigerated, covered, up to 1day.

CRANBERRY TART



Cranberry Tart image

Mixes in minutes, so it's great for a last-minute emergency holiday dessert. If you make it a day ahead, the cranberries mellow a little. Great with orange-nutmeg whipped cream!

Provided by fluffernutter

Categories     Dessert

Time 45m

Yield 8 serving(s)

Number Of Ingredients 8

2 cups cranberries, washed
1/2 cup pecan pieces
1/2 cup sugar
12 tablespoons butter, very soft or melted
1 cup sugar
2 eggs
1 teaspoon almond extract or 1 teaspoon Amaretto
1 cup flour

Steps:

  • Grease a 10- to 12-inch pie or flan dish. Spread the berries, pecans in the dish. Sprinkle with sugar.
  • Combine the butter, sugar, eggs and extract. Stir or beat in the flour. Spread over the berries. Bake at 325 degrees for 35-40 minutes.
  • Serve with whipped cream flavored with Grand Marnier or orange peel, or ice cream or custard sauce.

Nutrition Facts : Calories 432.6, Fat 23.6, SaturatedFat 11.8, Cholesterol 98.7, Sodium 141, Carbohydrate 53.4, Fiber 2.2, Sugar 38.9, Protein 4.1

CRANBERRY CREAM CHEESE TART



Cranberry Cream Cheese Tart image

Make and share this Cranberry Cream Cheese Tart recipe from Food.com.

Provided by Diana Adcock

Categories     Tarts

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 12

1 cup cranberries
1/2 cup white sugar, divided
1 tablespoon orange juice
1 (8 ounce) package light cream cheese
1 egg
1 egg white
1 teaspoon vanilla or 1 teaspoon almond extract
butter flavored non stick cooking spray
4 sheets phyllo dough
1 ounce melted white chocolate
1 ounce melted dark chocolate
1 slice candied orange peel

Steps:

  • Preheat oven to 350 degrees.
  • In a small saucepan combine the cranberries, 1/4 cup of white sugar and the orange juice.
  • Cook, uncovered over medium heat until the cranberries pop and the mixture thickens just a bit, stirring constantly to prevent scorching.
  • Set aside.
  • In a food processor combine the cream cheese, remaining sugar, egg, egg white and vanilla or almond extract.
  • Process until smooth.
  • Set aside.
  • Spray a 9-inch tart pan with the cooking spray.
  • Lightly spray 1 sheet of phyllo dough, fold in h alf and gently press into tart pan.
  • Edges will extend over edge.
  • Repeat and place second sheet across first in a criss-cross pattern.
  • Repeat with remaining two sheets so that all of the tart pan is covered.
  • Turn under edges and bake for 5 minutes.
  • Spoon cream cheese mixture into phyllo crust, spreading evenly.
  • spoon Cranberry mixture over cream cheese mixture, spreading evenly.
  • Using a fork marble slightly but dont go too deep.
  • Bake for 25 minutes.
  • Let cool for 1 hour on a wire rack.
  • Cover and chill for 4 hours.
  • Remove and drizzle on both kinds of melted chocolate.
  • Garnish with candied orange peel.
  • Serve.

Nutrition Facts : Calories 206.5, Fat 10.8, SaturatedFat 6.4, Cholesterol 48.5, Sodium 178.9, Carbohydrate 23.3, Fiber 1.3, Sugar 15.4, Protein 5.5

CRANBERRY-CHOCOLATE TART



Cranberry-Chocolate Tart image

Provided by Sarah Patterson Scott

Categories     Chocolate     Ginger     Dessert     Bake     Stew     Christmas     Thanksgiving     Cream Cheese     Cranberry     Fall     Winter     Christmas Eve     Bon Appétit     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 10 to 12 servings

Number Of Ingredients 21

Cranberry Topping:
1/2 cup cranberry juice, divided
1 teaspoon unflavored gelatin
1 12-ounce bag fresh or frozen cranberries
3/4 cup sugar
2 teaspoons fresh lemon juice
1 teaspoon finely grated lemon peel
1 teaspoon grated peeled fresh ginger
Pinch of salt
4 tablespoons finely chopped crystallized ginger
Crust:
1 1/4 cups chocolate wafer cookie crumbs (made from about 6 1/2 ounces cookies, finely ground in processor)
1/4 cup sugar
1/8 teaspoon salt
5 to 6 tablespoons unsalted butter, melted
Mascarpone Filling:
1 8-ounce container mascarpone cheese*
1/2 cup powdered sugar
1/2 cup chilled whipping cream
1 teaspoon vanilla extract
Thin strips of crystallized ginger (optional garnish)

Steps:

  • For cranberry topping:
  • Pour 1/4 cup cranberry juice into small bowl; sprinkle gelatin over. Let stand until softened, 15 minutes. Combine 1/4 cup cranberry juice, cranberries, and next 5 ingredients in medium saucepan; bring to boil, stirring until sugar dissolves. Reduce heat to medium; simmer until cranberries are tender but still plump, 5 minutes. Strain into bowl; set cranberries aside. Add gelatin mixture to hot juice in bowl; stir until gelatin dissolves. Stir cranberries back into juice. Chill until cranberry mixture is cold and slightly thickened, at least 8 hours or overnight. DO AHEAD: Can be made 2 days ahead. Cover and chill.
  • Stir chopped crystallized ginger into cranberry mixture.
  • For crust:
  • Position rack in center of oven and preheat to 350°F. Combine chocolate wafer cookie crumbs, sugar, and salt in medium bowl; add 5 tablespoons melted butter and stir until crumbs feel moist when pressed together with fingertips, adding remaining 1 tablespoon melted butter if mixture is dry. Press crumb mixture firmly onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Bake chocolate crust until beginning to set and slightly crisp, pressing with spoon if crust puffs during baking, about 14 minutes. Transfer tart pan to rack and cool crust completely before filling.
  • For mascarpone filling:
  • Using electric mixer, beat all ingredients except ginger in medium bowl just until thick enough to spread (do not overbeat or mixture may curdle). Spread filling in cooled crust. DO AHEAD: Can be made 1 day ahead. Cover and chill.
  • Spoon cranberry mixture evenly over mascarpone filling. Chill at least 2 hours and up to 6 hours. Garnish with crystallized ginger strips, if desired. Cut tart into wedges and serve cold.
  • *An Italian cream cheese; sold at many supermarkets and at Italian markets.

CRANBERRY NUT TARTS



Cranberry Nut Tarts image

A great cranberry twist on traditional nut tassies. These delightful fall tarts are baked in a mini muffin pan to stunning perfection. Perfect for parties and cookie trays.

Provided by pammy74

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 45m

Yield 24

Number Of Ingredients 9

½ cup butter, softened
1 (3 ounce) package cream cheese, softened
1 cup all-purpose flour
1 egg
¾ cup packed brown sugar
1 tablespoon butter, melted
1 teaspoon vanilla extract
3 tablespoons chopped walnuts
3 tablespoons chopped fresh cranberries

Steps:

  • In a medium bowl, stir together the butter and cream cheese. Mix in the flour until well blended. Cover and refrigerate for 1 hour.
  • While the dough chills, make the filling. In a medium bowl, whisk together the egg, brown sugar, melted butter and vanilla. Stir in the cranberries and walnuts.
  • Preheat the oven to 325 degrees F (160 degrees C). Roll the dough into 1 inch balls. Press the balls into the cups of mini muffin pans so that the dough covers the bottom and sides. Fill each one with a generous teaspoon of the filling.
  • Bake for 25 to 30 minutes in the preheated oven, until the edges of the tarts are lightly browned.

Nutrition Facts : Calories 105.5 calories, Carbohydrate 11.1 g, Cholesterol 23.1 mg, Fat 6.4 g, Fiber 0.2 g, Protein 1.3 g, SaturatedFat 3.6 g, Sodium 46.1 mg, Sugar 6.8 g

CRANBERRY LINZER TART



Cranberry Linzer Tart image

This dough is too delicate to weave into a true lattice without breaking. Instead, arrange the strips in a crosshatch pattern, crossing over in a few places (it will look just as pretty).

Provided by Claire Saffitz

Categories     Bon Appétit     Thanksgiving     Tart     Cranberry     Dessert     Bake     Ginger     Walnut     Spice     Christmas     Fall     Peanut Free     Soy Free     Holiday 2018

Yield 10 servings

Number Of Ingredients 22

Filling:
1 lb. fresh (or frozen) cranberries
1 1/4 cups granulated sugar
1 Tbsp. finely grated peeled ginger
1 Tbsp. unsalted butter
Pinch of kosher salt
1 tsp. finely grated lemon zest
Dough and assembly:
1 1/2 cups walnuts
1 cup granulated sugar
2 tsp. finely grated lemon zest
1 1/2 tsp. ground cinnamon
1/2 tsp. kosher salt
1/4 tsp. ground cloves
1/4 tsp. freshly grated nutmeg
1/4 tsp. baking powder
2 cups all-purpose flour, plus more for dusting
14 Tbsp. chilled unsalted butter, cut into pieces
2 large eggs
Powdered sugar (for serving)
Special Equipment
A 10"-diameter fluted tart pan with removable bottom

Steps:

  • Filling:
  • Bring cranberries, sugar, ginger, butter, and salt to a boil in a large saucepan over medium-high heat, stirring often to prevent scorching and help dissolve sugar. Continue to cook, stirring often, until cranberries burst, mixture is syrupy, and pot is visible when a wooden spoon is dragged across the bottom (mixture should be reduced to about 1 3/4 cups), 10-12 minutes. Remove from heat and stir in lemon zest. Chill until cold, at least 1 hour.
  • Dough and assembly:
  • Place a rack in middle of oven; preheat to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 10-12 minutes. Let cool.
  • Pulse walnuts, granulated sugar, lemon zest, cinnamon, salt, cloves, nutmeg, baking powder, and 2 cups flour in a food processor until nuts are finely ground. Add butter and pulse until largest pieces are pea-size. Add 1 egg and process in long pulses until dough forms a ball around the blade. Divide dough in half. Wrap one half in plastic, flattening into a 1/2"-thick disk. Press the remaining half into tart pan, working it across bottom and up sides with floured hands to create an even layer. Chill the dough in the pan and the wrapped dough until cold, at least 1 hour and up to 3 days.
  • Scrape filling into crust and spread into an even layer. Unwrap remaining dough and roll out on a lightly floured sheet of parchment paper, dusting with more flour as needed to prevent sticking, to a 1/8"-thick round. Cut dough into 8 strips. Arrange strips over top of tart in a crosshatch pattern (this dough is delicate,so don't fuss with strips too much once they're on the tart). Pinch off excess dough and press strips into edges to adhere. Chill 15-20 minutes.
  • Beat remaining egg in a small bowl and brush over crust. Bake tart until crust is golden brown around the edges and golden across surface and filling is bubbling, 45-55 minutes. Let cool.
  • Just before serving, remove ring from pan and dust tart with powdered sugar.
  • Do Ahead
  • Filling can be made 3 days ahead. Transfer to a nonreactive container; cover and chill. Tart can be baked 1 day ahead. Store tightly wrapped at room temperature.

More about "cranberry tart recipe 465"

CRANBERRY TARTS - BETTER HOMES & GARDENS
cranberry-tarts-better-homes-gardens image
2000-10-31 Step 1. Preheat oven to 375 degrees F. In a large bowl, stir together the 2 cups flour and the salt. Using a pastry blender, cut in shortening …
From bhg.com
3.5/5 (14)
Calories 378 per serving
Total Time 1 hr 25 mins
  • Preheat oven to 375 degrees F. In a large bowl, stir together the 2 cups flour and the salt. Using a pastry blender, cut in shortening and the 1/3 cup butter until pieces are pea-size. Sprinkle 1 tablespoon of the cold water over part of the mixture; gently toss with a fork. Push moistened dough to one side of bowl. Repeat, using 1 tablespoon water at a time, until all the dough is moistened.
  • Form dough into a ball. Divide dough into eight equal portions. Roll each portion into a 5-inch circle. Line a 4-inch tart pan that has a removable bottom with one dough circle. Trim dough even with rim of tart pan. Repeat with remaining dough circles and seven more 4-inch tart pans.
  • For filling, in a medium saucepan, combine cranberries, the 1/3 cup water, and the wine or orange juice. Bring to boiling. Cook, stirring frequently, for 2 to 3 minutes or until berries begin to pop. In a small bowl, stir together sugar and the 2 tablespoons flour. Add to hot cranberry mixture. Cook and stir until thickened and bubbly. Stir in the 1 tablespoon butter until melted.
  • Spoon about 1/4 cup filling into each dough-lined tart pan. Place pans on a large baking sheet. Bake for 40 to 45 minutes or until filling is bubbly and edges of tarts are golden brown. Place tarts on a wire rack to cool. Remove tarts from pans to serve. If desired, serve with sweetened whipped cream. Makes 8 servings


HOW TO MAKE CRANBERRY TART - COLONIAL WILLIAMSBURG
how-to-make-cranberry-tart-colonial-williamsburg image
2020-04-22 Cook on medium-high until berries ‘pop’ and become soft. This should only take about 10-15 minutes. Make sure the water does not boil completely away. Cut a 12 x 12 section of cheese cloth and place inside a …
From colonialwilliamsburg.org


CRANBERRY APPLE TART - BAREFEET IN THE KITCHEN
2013-11-19 Roll it out as round as possible, about 12" across. Remove the top paper and invert a tart pan or pie plate over the top of the dough. Flip the pan over with the dough pressed lightly into it. Carefully peel off the second sheet of paper and press the crust into the pan. If the dough splits or cracks, just press it back together.
From barefeetinthekitchen.com


CRANBERRY FRANGIPANE TART RECIPE - OLIVIA'S CUISINE
2019-12-04 Make the cranberry jam: Combine the cranberries, sugar and salt in a medium saucepan. Bring to a boil and then lower the heat to a simmer. Cook until the cranberries have burst, about 10 minutes. Reserve to cool. Make the almond cream: Combine the sugar and softened butter in a bowl.
From oliviascuisine.com


CRANBERRY BAKEWELL TART | FRUIT RECIPES | JAMIE OLIVER
Bake in the oven for 50 to 55 minutes, or until golden brown. Allow the tart to cool while you make your icing (if using). For the icing, finely grate the orange zest into a small bowl, add the icing sugar, and squeeze in enough orange juice to give a drizzling consistency. Serve the tart slightly warm with crème fraîche, or at room ...
From jamieoliver.com


RUSTIC CRANBERRY TART RECIPE | MYRECIPES
Step 1. Preheat oven to 350°. On baking tray, toast pecans until lightly golden (about 7 minutes). Bring pie crust to room temperature until slightly pliable. Sprinkle work surface with flour; flatten crust into even disk. Transfer crust to 9-inch glass pie pan; it will hang over edge of pan.
From myrecipes.com


CRANBERRY TART RECIPE | LAURA IN THE KITCHEN - INTERNET COOKING SHOW
Preparation. 1) Preheat your oven to 400 degrees, spray a 9” tart pan with a removable bottom with non stick cooking spray and lay in the pie crust. Trim off extra dough and set aside. 2) In a small saucepan over medium heat, add the cranberries, water, orange juice and orange zest. Bring to a boil and cook for about 2 minutes, add the sugar ...
From laurainthekitchen.com


SWEET-TART! OVER 35 CRANBERRY RECIPES. | FOOD BLOGGERS OF CANADA
Sweet-tart! Over 35 Cranberry Recipes. Valentina. Every week we pull together some great Canadian recipes from Canadian food bloggers around the web featuring one main ingredient or dish. This week we’ve got a sweet-tart collection of recipes featuring cranberries! We all know that cranberries are these antioxidant-rich natural jewel-toned pearls but that's not really the …
From foodbloggersofcanada.com


SAVORY CRANBERRY AND CHEESE TART - CAROLINE'S COOKING
2016-11-25 Lightly grease two small tartlet moulds (2 ¾-3in diameter) and melt the butter. Add the breadcrumbs to the butter and stir. Divide the crumbs between the two pans and press the crumbs down and gently up the sides. Place on a baking sheet then bake the crusts for around 10-12mins until just starting to brown.
From carolinescooking.com


CRANBERRY CREAM TART - NO-BAKE COOKIE CRUST HOLIDAY DESSERT
2018-10-29 Squish cookie mixture evenly across the bottom of the pan and up the sides. Place in fridge to harden. Whip cold cream in a cold bowl, gradually adding in sugar, until stiff peaks form. Fold cooled cranberries into whipped cream and spoon into cookie shell. Store in …
From chickenscratchny.com


RECIPE: CRANBERRY TART | KITCHN
2019-05-03 Place another rack beneath it with a cookie sheet to catch any drips. Preheat oven to 325°. Prepare pie crust. While it is chilling, combine cranberries, sugar, walnuts, spices, zest, and tapioca in a bowl. Roll out the crust and transfer it to your tart pan. Pour the filling on top.
From thekitchn.com


CRANBERRY TART RECIPE (CRANBERRY CURD) - MON PETIT FOUR
2020-01-09 Melt the butter over medium-low heat. Once melted, poured the entire cranberry batter into the saucepan. Constantly whisk this mixture for about 5 minutes, or until the curd begins to slightly thicken and easily coats the back of a wooden spoon. Remove the saucepan from the heat and temporarily set aside.
From monpetitfour.com


NANTUCKET CRANBERRY TART - A FAMILY FEAST®
2019-11-15 Preheat oven to 325 degrees F. Spray an 11-inch fluted tart pan with non-stick cooking spray. Place on a baking sheet and set aside. In a small bowl, combine cranberries, ½ cup granulated sugar, and almonds, stirring well to coat the cranberries and almonds with sugar.
From afamilyfeast.com


CRANBERRY TARTS RECIPE | LAND O’LAKES
Combine sugar, pecans, egg, 1/4 cup butter and vanilla in small bowl. Place 4 or 5 cranberry halves in each pastry-lined cup. Spoon 2 teaspoons sugar and pecan mixture over cranberries. STEP 5. Bake 22-25 minutes or until golden brown. Loosen tarts from pan while hot by running knife around inside of rim. Cool completely. Remove from pans. STEP 6
From landolakes.com


CRANBERRY BUTTER TART SQUARES | CANADIAN LIVING
2009-07-24 2. Prepare topping: in small bowl, combine dry ingredients. IN medium bowl, using electric mixer, cream butter, eggs, vanilla. Slowly beat in dry ingredients until blended. Fold in cranberries, raisins and walnuts. 3. Pour topping over hot base. Bake for 20-25 minutes, or until center is almost firm. Let cool completely in the pan on a cooling ...
From canadianliving.com


CRANBERRY CUSTARD TART RECIPE - JUST BRING YOURSELF BLOG
2021-12-21 Enter the Cranberry Custard Tart. A decadent dessert, the cream and sugar might cancel out some of those nutritional benefits, but we only live once. If you’re looking for a rich-but-not-too-sweet finish to a festive dinner, consider this tart. It’s a touch tangy, a touch sweet and definitely an unexpected, colorful and beautiful finish to ...
From justbringyourselfblog.com


HUNDRED-YEAR-OLD CRANBERRY TARTS (TURNOVERS) RECIPE
2017-11-05 Remove from heat. Preheat oven to 425° F. If using pie pastry, roll until 1/4 inch thick, then cut int circles or rectangles. (I used an inverted cereal bowl to cut the rounds.) Place 2 tablespoons of the cranberry mixture on one side of each round or rectangle, fold the pastry over and press edges together.
From ahundredyearsago.com


CRANBERRY-CARAMEL TART - BAKE FROM SCRATCH
Carefully remove paper and weights. Bake until lightly browned, about 5 minutes more. Let cool completely on a wire rack. In a 10-inch skillet, sprinkle sugar in an even layer. Cook over medium heat, without stirring, until sugar is dissolved and turns amber colored, about 10 minutes. Remove from heat; carefully whisk in cream and butter until ...
From bakefromscratch.com


BEST CRANBERRY TART RECIPE - HOW TO MAKE CRANBERRY TART
2019-10-29 Refrigerate 2 hours. Preheat oven to 350°F. Bake crust until golden brown, 20 to 25 minutes. Cool completely. Make filling and assemble: Place 1/3 cup cold water in a bowl; sprinkle gelatin over top. Combine cranberries, sugar, marmalade, and orange zest in …
From countryliving.com


BROWN SUGAR-CRANBERRY TART RECIPE - DAVID TANIS | FOOD & WINE
2 cups cranberries (10 ounces) 2 large eggs. 1/2 cup brown sugar. 1 1/2 teaspoons all-purpose flour. 1/4 cup plus 2 tablespoons half-and-half. 1/8 teaspoon pure …
From foodandwine.com


CREAMY CRANBERRY TART | THE SPECKLED PALATE
2019-11-07 Brighten up your holiday dessert game by making a Creamy Cranberry Tart! Fresh cranberries and Eagle Brand® Sweetened Condensed Milk serve as the star ingredients of this tart, making it creamy, tart and flavorful! First, make a chocolate graham cracker crust. Then fill it with a creamy orange cranberry filling and bake. Perfect for ...
From thespeckledpalate.com


BRIGHT AND TART: 10 CRANBERRY DESSERT RECIPES | KITCHN
2019-05-02 Try a Recipe: • Cranberry Walnut Streusel Bars – Gilt Taste. • Cranberry Cream Cheese Bundt Cake – Confections of a Foodie Bride. • Steamed Cranberry Pudding with Creamy Butter-Orange Sauce – Leite’s Culinaria. • Cranberry Ice Cream with White Chocolate Chunks – Serious Eats. • Brown-Butter Cranberry Tart – Food and Wine.
From thekitchn.com


CRANBERRY CURD TART, A GARNET-HUED DELIGHT - BLOSSOM TO STEM
2021-11-24 Make the crust. 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.
From blossomtostem.net


CREAMY CRANBERRY TART RECIPE — HOW TO MAKE CREAMY CRANBERRY …
2019-10-21 In a food processor, pulse wafers to form fine crumbs. Add butter; pulse to combine. Press into bottom and up side of a 14- by 4-in. tart pan with …
From womansday.com


CRANBERRY AND WALNUT BUTTER TARTLETS - KING ARTHUR BAKING
To make the filing: Use a mixer to beat the egg, brown sugar, and salt until smooth. Add the maple syrup, vinegar, melted butter, and orange zest and beat for a few minutes longer. Stir in the cranberries and walnuts. Preheat the oven to 375°F. Have on hand a 12-cup mini-muffin tin. To assemble: Roll the dough 1/8" thick.
From kingarthurbaking.com


EASY CRANBERRY FRANGIPANE TART – FOOD NETWORK KITCHEN
This beautiful cranberry tart is an almond lover's delight. Follow along as Dan Langan shows us how to incorporate the nut in three ways: almond flour and almond extract in …
From foodnetwork.com


CRANBERRY TART - TRUVIA® CALORIE-FREE SWEETENER
Preheat to 400° F (200° C). Line tart shell with parchment, and fill with pie weights or dried beans. Bake until golden brown, about 25 minutes. Remove pie weights and parchment and return to oven until crust is dry, about 10 minutes more. 6. Reduce oven temperature to 350° F (180° C). Brush tart shell with egg white. Fill with cranberry ...
From truvia.ca


CRANBERRY CREAM TART - KITCHEN EPIPHANIES
2018-10-28 3. On the date of assembly, prepare the pastry shell according to recipe instructions and, once baked, leave in the springform pan to cool. 4. Make the cranberry filling and cranberry glaze. 5. Spread the cranberry filling in the bottom of the pastry shell. Chill tart in the refrigerator for one hour to set gelatin. 6. With an offset spatula ...
From kitchenepiphanies.com


EASY HOMEMADE CRANBERRY SAUCE - SWEET AND TART! - MOM ON …
2019-11-10 Add cranberries to a 2 or 3 quart slow cooker. Top with orange juice, sugar, and salt. Add the cinnamon stick and orange peel. Stir to combine. Cover with lid and cook on high for 3 hours, stirring once each hour. Remove the lid and stir again and continue cooking for 30 minutes or so or until the cranberry sauce is thickened slightly.
From momontimeout.com


CRANBERRY TART | BETTER HOMES & GARDENS - BHG.COM
Directions. In a small saucepan combine the cranberries, 1/4 cup sugar, and the orange juice. Cook, uncovered, over medium heat until the cranberries pop and the mixture thickens slightly, stirring frequently. Set aside. In a food processor bowl combine the cream cheese, 1/4 cup sugar, the egg, egg white, and vanilla.
From bhg.com


CRANBERRY TART RECIPE - U.S. ENGLISH
CRANBERRY TART. 3. Bring 1 ⁄ 2 cup water, 1 ⁄ 4 cup apple juice and cranberries to boil in a medium saucepan over high heat. Cook, stirring, until cranberries begin to pop and soften, about 3 minutes. Reduce heat to low and add Truvía® Cane Sugar Blend, cinnamon and salt. Simmer mixture for 5 minutes and then add the flour to thicken; set ...
From truvia.com


CLASSIC LEMON TART | DONNA HAY
Place the flour, butter and icing sugar in a food processor and process until the mixture resembles fine breadcrumbs. With the motor running, add the egg yolks and process until combined. Add the iced water and process until the dough just comes together. Turn out …
From donnahay.com.au


CREAMY CRANBERRY PIE RECIPE - WONKYWONDERFUL
2019-03-18 Line a 9 inch pie plate with the single pie crust. Bake pie crust for 10 minutes. Remove from oven and let cool. While pie crust is cooling, allow frozen cranberries to thaw 15-20 minutes. Heat oven to 350°. Mix together the Greek yogurt, sugar, flour and salt. Add the semi-thawed cranberries and stir.
From wonkywonderful.com


CRANBERRY TART RECIPE
2016-12-13 2 1/2 c Sugar 1 ts Chopped lemon zest 3/4 c Water 2 1/4 lb Fresh cranberries 1/2 ts Vanilla 10 Inch sweet pastry crust,-docked and totally, blind-baked 1 c Whipped cream Sprigs of mint Chopped lemon zest Powdered sugar. Combine the sugar, lemon zest, and water. Bring to a boil and cook for 5 minutes. Add the cranberries and cook for 10 minutes. Using a slotted spoon
From bakerrecipes.com


CRANBERRY BRIE TARTS - URBAN FOODIE KITCHEN
2019-11-17 Assemble the tarts. Arrange the phyllo sheels on the baking sheet. Add about a teaspoon of cranberry sauce to each shell. Top each tart with some brie. Bake the tarts. Place the baking sheet in the oven and bake for 6 minutes or until the brie is melted. Remove and garnish with fresh thyme. Keywords : holiday appetizers, phyllo shell recipes.
From urbanfoodiekitchen.com


CRANBERRY, CARAMEL AND ALMOND TART – SMITTEN KITCHEN
2007-10-31 1. Keep (or preheat) the oven to 350 degrees. Measure the cream and butter into a saucepan and heat it over low heat. When the butter has melted completely, remove from heat. 2. To make the caramel, spread the sugar evenly in a perfectly dry, deep 10-inch skillet and place it over medium-low heat. 3.
From smittenkitchen.com


Related Search