Cranberrypecanbuttertarts Recipes

PECAN CRANBERRY BUTTER TARTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix brown sugar, chopped pecans, dried cranberries, butter, orange zest, orange juice, egg, and brandy together in a bowl.
• Arrange tart shells on a baking sheet and spoon pecan-cranberry filling into each shell about 2/3 full. Add 1 pecan half and 1 fresh cranberry to each tart.
• Bake in the preheated oven until tart shells are lightly browned and filling is bubbling, 18 to 20 minutes.

CRANBERRY-PECAN TARTS

Steps:

• Blend crust ingredients together. If making small tartlets, divide into 24 small balls. If making large size tarts, divide into 12 balls. Cover with plastic wrap and chill. Press each ball onto bottom and up sides of tart tins and chill until ready to fill.
• Meanwhile, bring orange juice to boil in a small saucepan. Take off heat and add chopped cranberries. Cover and let soak for 15 minutes. Then drain well and blot with paper towel; set aside.
• Preheat oven to 325 degrees F.
• Mix all the remaining ingredients well, except the pecans, until smooth. Then add the pecans and cranberries. Divide the filling evenly among the tart tins and bake for approximately 35 minutes for the small tarts and 45 minutes for the larger tarts or until the crust is golden brown.

POPPED CRANBERRY TART

Steps:

• Nut Crust: Mix butter, sugar, pecans, whole egg, egg yolk, and salt with a wooden spoon until barely blended. Add flour and knead until a small ball forms. Wrap in plastic and chill about 4 hours.
• After chilling dough, preheat oven to 350 degrees F. Roll chilled dough to about 1/4 inch thickness or divide into 8 parts and press into 8 individual tart pans, 3-inch round x 1 inch deep. The crust should be thick.
• Bake empty tart shells 12 to 15 minutes, or until edges begin to brown. Set aside to cool. Meanwhile make pastry cream, and prepare berries.
• Pastry Cream: Mix 1/4 cup sugar and cornstarch in a bowl until smooth. Add egg yolks and mix until a paste is formed. Stir in 1/2 cup milk.
• Combine remaining milk and sugar in a sauce pan and bring to a boil. Pour hot mixture into mixture in bowl, whisking constantly. Pour back into pan.
• Cook over moderate heat, stirring constantly, until smooth and thick. Remove from heat and stir an additional minute. Stir in vanilla and transfer to a bowl. Cover with buttered parchment paper touching top and chill a minimum of 2 hours or as long as 2 days.
• Cranberries: Combine sugar, jelly and orange zest in sauce pan and boil until thick, about 5 minutes. Fold in cranberries, and cook another 1 or 2 minutes. Remove from heat and allow to cool, then assemble tart.
• To Assemble: Spread prepared nut crust with a layer of chilled pastry cream and top with cooled cranberries. Serve chilled.

CRANBERRY PECAN BUTTER TARTS

Steps:

• In medium bowl, beat eggs LIGHTLY with a fork.
• Add corn syrup, sugar, melted butter and vanilla.
• Stir until blended.
• Divide nuts and cranberries evenly among tart shells.
• Pour in filling until shells are 2/3 full.
• Bake in preheated 350F (180C) degree oven for 20 to 25 minutes or just until set and golden.
• Hint: if you have a 3 or 4 cup measuring cup, pour the filling into this and then fill up the tart shells.
• Much easier.

CRANBERRY PECAN BARS RECIPE BY TASTY

Steps:

• Line an 8-inch (20 cm) square baking dish with parchment paper.
• Add the pecans, dates, cranberries, salt, milk, and vanilla to a food processor and pulse until the mixture starts to clump together.
• Transfer the mixture to the prepared baking dish and press into an even layer.
• Chill for 1 hour.
• Remove the bars from the baking dish by lifting the parchment paper. Cut into 12 individual bars.
• Serve immediately or store in an airtight container in the refrigerator for up to 1 week.
• Enjoy!

CRANBERRY CURD TARTLETS

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.

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.

COCONUT-CRANBERRY BARS WITH PECANS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with parchment paper or grease.
• Mix graham cracker crumbs and butter together in a bowl; press into the prepared baking dish.
• Stir cranberries, sweetened condensed milk, pecans, coconut, white chocolate chips, and bittersweet chocolate chips together in a bowl; gently spread over the graham cracker crust.
• Bake in the preheated oven until edges are golden brown, 25 to 28 minutes; cool on a wire rack.

CRANBERRY PECAN TARTS

Steps:

• Preheat oven to 350°.
• Beat eggs lightly in mixing bowl.
• Add sugar, syrup, melted butter and vanilla, mixing until blended.
• Sprinkle cranberries and pecans in tart shells, dividing evenly.
• Pour filling on top, filling two-thirds full.
• Bake for 20 to 25 minutes or just until set and golden.
• Ideal for freezing.

CRANBERRY LINZER TARTS

Steps:

• Combine cranberries, sugar, zest, and water in a medium saucepan. Bring to a boil; lower heat and simmer until fresh cranberries begin to burst, about 10 minutes.
• Remove cranberries with a slotted spoon to a bowl, leaving liquid in the pan. Reduce liquid over low heat until thick, about 10 minutes. Pour over cranberries and mix well. Set aside to cool.
• Roll out dough to 1/8 inch thick. Line a 9-inch tart pan or eight 3-inch tart pans with dough. Chill until firm, about 30 minutes. Roll out remaining dough to make lattice or leaves to decorate top. Chill on a baking sheet until firm.
• Heat oven to 375 degrees. Fill tart shells and decorate tops, attaching lattice or leaves with a bit of ice water. Bake until pastry is brown and filling is bubbling around edges, about 30 minutes.

CRANBERRY-PEAR CRUMBLE BARS

Steps:

• Heat oven to 350 degrees and line a 9x9-inch baking dish with parchment paper.
• Prepare filling: Peel, core and chop the pears into 1/2-inch pieces. You should have about 2 1/2 cups of chopped pears. Add pears, cranberries, sugar and orange juice to a heavy-bottomed skillet or saucepan. Bring the mixture to a boil and cook over medium-high heat, stirring occasionally until pears soften, cranberries burst, and juices are thickened and jammy, 7 to 10 minutes. Add vanilla, orange zest and fresh ginger and stir to combine. Remove from heat and let cool while you prepare the crust.
• Prepare crust and crumble: In a large bowl, combine flour, brown sugar, almond flour, oats and salt. Stir to combine. Add butter and almond extract, and stir until crumbs are well moistened.
• Reserve about 2 1/2 cups/360 grams of the mixture for the topping. Pour remaining crumbs into prepared dish and press them into an even layer. Bake the crust until golden, 10 to 15 minutes.
• Spoon filling (it's O.K. if it's still warm) evenly over the hot crust, top with reserved crumbs, and return pan to oven. Bake until golden, 20 to 25 minutes. Let the bars cool slightly before cutting and serving.

PECAN BUTTER TARTS

Steps:

• Preheat oven to 425°. Line 12 muffin cups with foil liners. (Do not use paper-lined foil liners.), On a work surface, unroll crust. Cut 12 circles with a floured 4-in. round cookie cutter (save remaining crust for another use). Gently press crust circles onto bottoms and up sides of foil liners. Refrigerate while preparing filling., In a microwave-safe bowl, combine raisins and water; microwave on high 2 minutes. Drain; cool slightly., In a small bowl, mix egg, brown sugars, melted butter, vanilla and salt until blended; stir in pecans and raisins. Spoon into crust cups, dividing evenly., Bake on a lower oven rack until filling just begins to bubble up and crusts are light golden brown, 7-9 minutes (do not overbake). Cool completely in pan on a wire rack. If desired, serve with ice cream.

TART CRANBERRY BUTTER

Steps:

• In a saucepan over medium heat, bring the cranberries, apple juice and sugar to a boil. Cook 10-15 minutes or until all berries have popped, stirring occasionally. Remove from heat; cool slightly. Process in batches in a blender or food processor until smooth., Return cranberry mixture to the saucepan; add remaining ingredients. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, 10 minutes or until thickened, stirring occasionally. Cover and chill 8 hours or overnight. Store in an airtight container in the refrigerator up to 1 week or freeze up to 3 months.