CRANBERRY CRUMBLE TART
Provided by Amanda Hesser
Categories dessert
Time 1h45m
Yield 8 - 10 servings
Number Of Ingredients 17
Steps:
- In a food processor, combine flour and sugar, and pulse to mix. Add butter, and pulse until it is the consistency of fine meal. In a small bowl, whisk together the egg yolk and cream. Add to flour mixture, and pulse a few times until dough barely comes together.
- Turn dough out onto a lightly floured work surface. Dip the heel of your hand in flour, and working with small sections, smear dough away from you to blend it together. Gather into a ball, and flatten into a disk. Wrap in plastic wrap, and chill at least 2 hours. Then roll out dough to 1/8-inch thick, and line a 12-inch tart with it. Chill.
- In a large, deep saucepan, mix 1/2 cup water with sugar. Add vanilla bean and seeds and cinnamon stick. Bring to a boil. When sugar begins to color, 3 to 4 minutes, tilt and swirl pan to cook evenly. When mixture is an even caramel color, remove from heat.
- Preheat oven to 350 degrees.
- Add fresh and dried cranberries, and orange juice. Return to heat, and cook 5 to 8 more minutes, until cranberries swell and begin to pop and any hardened sugar has dissolved. Strain liquid into a bowl, reserving fruit in a mixing bowl. Return liquid to a saucepan, bring to a boil and whisk in cornstarch mixture. Cook until juice is shiny, bubbly and slightly thickened, 1 to 2 minutes. Add to fruit. Let cool, then discard vanilla bean and cinnamon stick. There should be about 3 cups of filling.
- In a food processor, combine flour, sugar and cinnamon, and pulse to mix. Add butter, and pulse until it's the consistency of coarse meal. Add egg, and pulse just to combine.
- Spoon compote into tart shell, and spread in a thin layer. Crumble topping evenly over the top. Bake until compote is bubbling and topping is browned, 35 to 45 minutes.
Nutrition Facts : @context http, Calories 504, UnsaturatedFat 8 grams, Carbohydrate 69 grams, Fat 25 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 15 grams, Sodium 7 milligrams, Sugar 44 grams, TransFat 1 gram
BLUEBERRY CRUMBLE TARTS
Pop one in a lunch box, share a batch at work or wait until dessert-these are sweet anytime, anywhere. Sometimes, I refrigerate prepared tarts overnight and bake them while making dinner the next day. Foolproof. -Carole Fraser, North York, Ontario
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. In a bowl, toss blueberries with sugar and cornstarch; spoon into tart shells. In a small bowl, mix flour, oats and brown sugar; cut in butter until crumbly. Sprinkle over blueberries., Place tarts on a baking sheet. Bake 20-25 minutes or until topping is golden brown and filling is bubbly. Serve warm or at room temperature. If desired, top with ice cream.
Nutrition Facts : Calories 278 calories, Fat 10g fat (4g saturated fat), Cholesterol 10mg cholesterol, Sodium 174mg sodium, Carbohydrate 47g carbohydrate (28g sugars, Fiber 2g fiber), Protein 3g protein.
CRANBERRY TORTE
"Besides being eye-catching and delicious, this treat is conveniently made ahead and frozen," says field editor Pat Waymire, Yellow Springs, Ohio. "I fix the topping on the day I serve the torte."
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12-14 servings.
Number Of Ingredients 14
Steps:
- In a bowl, combine the cracker crumbs, pecans, 1/4 cup sugar and butter. Press onto the bottom and 1 in. up the sides of a 9-in. springform pan. , Bake at 375° for 8-10 minutes or until lightly browned. In a bowl, combine the cranberries, orange juice concentrate, vanilla, salt and remaining sugar. , In a bowl, beat cream until soft peaks form. Fold into the cranberry mixture. Pour into the crust. Freeze until firm. , For topping, combine sugar and cornstarch in a saucepan. Stir in cranberries and water until blended. Bring to a boil. Reduce heat; cook and stir until berries pop and mixture is thickened, about 5 minutes; cool. Let torte stand at room temperature for 10 minutes before slicing. Serve with topping.
Nutrition Facts : Calories 256 calories, Fat 13g fat (7g saturated fat), Cholesterol 36mg cholesterol, Sodium 123mg sodium, Carbohydrate 34g carbohydrate (28g sugars, Fiber 1g fiber), Protein 1g protein.
BLUEBERRY TORTE
This is a wonderful cheesecake-type dessert that is great for holidays or potlucks.
Provided by FoodFan
Categories Desserts Cakes Cheesecake Recipes
Time 5h15m
Yield 12
Number Of Ingredients 7
Steps:
- Mix graham crackers, butter, and white sugar together in a bowl; press mixture into the bottom of a 9x13-inch baking dish. Chill crust until firm, about 1 hour.
- Beat cream cheese and confectioners' sugar together in a bowl until light and fluffy, 2 to 3 minutes. Fold in whipped topping.
- Spread cream cheese mixture evenly onto crust; top with blueberry pie filling. Chill until firm, 4 hours or overnight.
Nutrition Facts : Calories 407.5 calories, Carbohydrate 59.5 g, Cholesterol 40.9 mg, Fat 17.9 g, Fiber 1.9 g, Protein 3.3 g, SaturatedFat 10.6 g, Sodium 256.3 mg, Sugar 45.2 g
BLUEBERRY CRUMBLE
Steps:
- Preheat the oven to 375 degrees F. Lightly butter an 8-inch square baking dish.
- For the filling: In a bowl, add the blueberries, sugar, cornstarch, cider, and vanilla, Carefully mix the ingredients together with a spatula, leaving the blueberries whole. Set aside while you assemble the topping.
- For the topping: In the bowl of a mixer, add the flour, sugars, and butter. Using the paddle attachment, incorporate the butter into the dry ingredients until the mixture looks mealy or crumbly. (This can be done by hand.) Stir in the oats and nuts.
- Pour the filling into an 8-inch square baking dish and evenly distribute the topping over the fruit. Bake for 30 minutes, or until the topping is golden brown and the fruit is bubbling. Cool slightly and serve warm.
CRANBERRY-LEMON TART
Provided by Food Network Kitchen
Categories dessert
Time 2h10m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Make the crust: Whisk the flour, confectioners' sugar and salt in a medium bowl. Work in the butter with your fingers until a soft dough forms. Firmly press the dough into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Prick the crust in a few spots with a fork. Refrigerate or freeze until firm, 10 to 30 minutes.
- Preheat the oven to 350˚ F. Line the dough with parchment or foil and fill with pie weights or dried beans. Bake until the edges are set, about 20 minutes. Remove the parchment and weights and continue to bake until the crust is dry and lightly browned, 10 to 15 more minutes. Transfer to a rack to cool completely.
- Make the filling: Combine 3 cups cranberries, 1 1/2 cups granulated sugar and 1/4 cup water in a blender. Remove 5 wide strips of zest from the lemon using a vegetable peeler; set the strips aside. Fully peel the lemon, removing any white pith. Add the peeled lemon and 2 strips of zest to the blender and blend until smooth (reserve the remaining 3 strips of zest for topping). Strain through a fine-mesh sieve into a medium saucepan, pressing on the seeds and skins with a rubber spatula. Bring to a simmer over medium heat, stirring occasionally.
- Meanwhile, whisk the whole eggs, egg yolk, cornstarch and vanilla in a medium bowl. Whisk in about 1/2 cup of the hot cranberry mixture, then pour into the saucepan with the remaining cranberry mixture, whisking. Continue to cook, stirring constantly with a rubber spatula, until the filling boils and is thick like pudding, 10 to 15 minutes. Pour into the crust, cover with plastic wrap or an inverted plate and refrigerate until set, at least 4 hours or overnight.
- Make the toppings: Bring 1/2 cup each water and granulated sugar to a boil in a small saucepan. Add the remaining 1/2 cup cranberries and 3 strips of lemon zest, then remove from the heat and let cool. Strain through a fine-mesh sieve. Thinly slice the zest. Put the remaining 1/4 cup granulated sugar in a shallow dish, add the cranberries and zest and gently toss to coat. Let set, 30 minutes to 1 hour, shaking occasionally to re-coat.
- Beat the heavy cream and confectioners' sugar in a large bowl with a mixer on medium-high speed until medium peaks form. Top the tart with the sugared cranberries and lemon zest. Serve with the whipped cream.
BLUEBERRY CRUMBLE
Blueberry lovers, rejoice! The filling for this easy crumble calls for a whopping two pounds of fresh blueberries. Served in bowls with scoops of vanilla ice cream, it's the ultimate summer dessert. If you're making it out of season, feel free to use frozen blueberries.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h45m
Yield Serves 6 to 8
Number Of Ingredients 10
Steps:
- Filling: Preheat oven to 375 degrees. In a large bowl, whisk together granulated sugar, cornstarch, and salt. Fold in blueberries and lemon juice until well coated. Transfer to an 8-inch square baking dish.
- Topping: In the bowl of a stand mixer fitted with the paddle attachment, beat together butter and brown sugar on medium speed until light and fluffy. Add flour and salt; using your hands, mix until large pieces form. Scatter evenly over filling.
- Bake until center is bubbling, 55 minutes to 1 hour, tenting loosely with foil after 30 minutes. Let cool at least 30 minutes before serving, with vanilla ice cream if desired.
BLUEBERRY CRANBERRY BREAD
This is a recipe from one of my mother's old cookbooks. If you don't have buttermilk, sour milk will do, or you can mix 1 T vinegar with milk to make 1 cup.
Provided by Recipe Junkie
Categories Quick Breads
Time 1h25m
Yield 2 loaves
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- Grease two standard size loaf pans.
- Mix cranberries, blueberries and granulated sugar together in saucepan, cooking over medium heat and stirring until sugar is dissloved.
- Remove from heat and set fruit aside to cool.
- Mix brown sugar and butter in mixing bowl and beat until blended. Add eggs and beat well.
- Stir in buttermilk.
- Mix flour, baking soda, baking powder and salt in a bowl and stir until well mixed.
- Add to butter mixture and stir until just blended.
- Stir in fruit and sugar mixture.
- Spoon batter into greased loaf pans.
- Bake for 1 hour and ten minutes or until a toothpick comes out clean when inserted into center.
- Remove and cool.
BLUEBERRY CRUMBLE BARS
These bars are always a big hit and are a great way to use those fresh summer berries--though frozen blueberries work just as well. They're especially great with a scoop of vanilla bean ice cream on top.
Provided by magicallydelicious
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h45m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
- Combine flour, oats, 1 cup sugar, cinnamon, and baking soda in a large bowl. Cut butter into flour mixture until it resembles coarse crumbs. Reserve about 2 cups flour-butter mixture. Press remaining mixture into the prepared baking dish to form a crust.
- Bring blueberries, remaining 1/2 cup sugar, cornstarch, and lemon juice to a boil in a saucepan, stirring constantly, until mixture is thickened, about 2 minutes. Spread blueberry mixture over crust and sprinkle with reserved oat mixture.
- Bake in the preheated oven until topping is just browned, about 25 minutes. Cool before cutting and serving.
Nutrition Facts : Calories 156.7 calories, Carbohydrate 24.4 g, Cholesterol 15.3 mg, Fat 6.2 g, Fiber 1 g, Protein 1.6 g, SaturatedFat 3.7 g, Sodium 67.7 mg, Sugar 13.8 g
YUMMY AND SIMPLE BLUEBERRY TORTE
This is a very, very easy recipe for blueberry torte. You could make your own graham cracker crust if you prefer, and could replace the blueberries with any berry filling you like.
Provided by UmmIbrahim
Categories Dessert
Time 5m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Cream together the cream cheese, sugar, condensed milk, and lemon juice.
- Pour into graham cracker crust.
- Refrigerate about an hour to let it set.
- Top with blueberries and serve.
- Enjoy!
Nutrition Facts : Calories 486.7, Fat 21.8, SaturatedFat 10.5, Cholesterol 48, Sodium 319.4, Carbohydrate 67.9, Fiber 1.3, Sugar 57.9, Protein 7.7
CRANBERRY CRUMB CAKE
With their pleasant tang and gorgeous color, cranberries take this brunch staple to the next level. Here, they're nestled in a sour cream cake batter that's topped with a butter crumb, and cook down to add the perfect burst of sour. You can use fresh cranberries or berries that have been frozen and thawed, but note that the cooking time will vary depending on which you use. Lastly, while cranberries make this cake especially nice for fall and winter, blueberries, raspberries or blackberries would be excellent in the summer.
Provided by Samantha Seneviratne
Categories cakes, dessert
Time 4h
Yield 24 servings
Number Of Ingredients 16
Steps:
- Prepare the cake: Heat the oven to 350 degrees. Butter a 9-by-13-inch baking pan and line with parchment paper, leaving a 2-inch overhang on two sides. Butter the parchment. In another medium bowl, whisk together the flour, baking powder, salt and baking soda.
- In a large bowl, beat the granulated sugar, butter and orange zest with an electric mixer on medium until light and fluffy, about 3 minutes. Add the eggs, one at a time, scraping down the bowl as necessary. Add in the vanilla. Beat in half of the dry ingredients at low speed, then the sour cream, and then the remaining dry ingredients, mixing just until no dry spots remain (do not overmix). Fold in 1 cup of the cranberries.
- Transfer the batter to the prepared pan and spread it out into an even layer using an offset spatula. Top with the remaining cranberries.
- Prepare the crumble: In a medium bowl, whisk together the flour, brown sugar, cinnamon and salt. Add the butter and mix it in with a fork until evenly moistened.
- Sprinkle the crumble mixture evenly over the top, squeezing into various-size clumps. Bake the cake until a toothpick inserted into the center comes out with moist crumbs attached. If you are using fresh cranberries, start checking the cake around 45 minutes. If you are using frozen cranberries, this could take 55 to 60 minutes.
- Transfer the cake in the pan to a rack to cool completely (about 3 hours). Using the parchment overhang, carefully lift the cake and transfer to a cutting board to cut and serve.
CRANBERRY/BLUEBERRY CRUMBLE TORTE
Categories Apple
Number Of Ingredients 10
Steps:
- oven to 350 toast nuts 10 mins oven to 450 food process nuts 10 seconds mix flour nuts butter sugar press half of crumbs into 8 or 9 inch tart pam mix cornstarch and sugar and then fruit in spoon berry mixture in sprnkle remaining crumb crust bake 30 mins
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