Cranberry And Tart Apple Gelees Recipes

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APPLE-CRANBERRY TART



Apple-Cranberry Tart image

If you think spiralizers are just for making zucchini zoodles, you're in for a surprise. You can make thinly-sliced, half apple slices in no time using a spiralizer.

Provided by lutzflcat

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 1h23m

Yield 4

Number Of Ingredients 13

¼ cup dried cranberries
cooking spray
2 Granny Smith apples, peeled
1 teaspoon lemon juice
½ teaspoon vanilla extract
2 tablespoons white sugar
1 tablespoon cornstarch
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon salt
1 (9 inch) prepared pie crust
1 egg white, beaten
1 tablespoon turbinado sugar, or to taste

Steps:

  • Place cranberries in a small bowl. Cover with boiling water. Let soak until plump, about 15 minutes. Drain.
  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet lightly with cooking spray.
  • Cut a deep vertical slice into both sides of each apple, being sure not to cut through to the core. Attach 1 apple to a spiralizer fitted with the straight-flat blade and cut into thin half-slices. Repeat with second apple.
  • Combine cranberries, apple slices, lemon juice, and vanilla extract in a bowl; toss to coat.
  • Mix white sugar, cornstarch, cinnamon, nutmeg, and salt together in a bowl. Stir into the apple mixture.
  • Roll pie crust out into a 10-inch round on a floured work surface. Transfer to the baking sheet.
  • Spoon apple mixture into the center of the crust, leaving a 2-inch border. Lift up edges of crust and fold around apple mixture. Brush edges with egg white. Sprinkle turbinado sugar all over tart.
  • Bake in the preheated oven until apples are tender and crust is golden brown, 38 to 40 minutes. Transfer to a serving plate and slice.

Nutrition Facts : Calories 332.9 calories, Carbohydrate 47 g, Fat 15.1 g, Fiber 3.6 g, Protein 3.9 g, SaturatedFat 3.8 g, Sodium 395.2 mg, Sugar 21.5 g

SUNNY'S CRANBERRY, APPLE AND FIG STREUSEL TART



Sunny's Cranberry, Apple and Fig Streusel Tart image

Provided by Sunny Anderson

Categories     dessert

Time 1h45m

Yield 8 to 10 servings

Number Of Ingredients 21

2 pre-made pie crusts (the kind that roll up, not pre-formed)
1 cup granulated sugar
1/4 cup light brown sugar
1/4 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon almond extract
1/2 teaspoon pumpkin pie spice
Zest of 2 lemons
2 tablespoons fresh lemon juice
1 pound fresh or frozen and thawed cranberries, picked through to remove stems and field debris
4 Granny Smith apples, cored, peeled, and chopped
15 fresh Black Mission or Brown Turkey figs, stemmed and sliced
2 cups all-purpose flour
1 3/4 cups packed light brown sugar
1/4 cup granulated sugar
1 1/2 sticks (12 tablespoons) ice cold unsalted butter, cut into teeny weeny cubes
Kosher salt
1 cup almonds, roughly chopped
Sunny's Bourbon Whipped Cream, for serving, recipe follows
1 cup heavy cream
1 tablespoon bourbon
1 tablespoon sugar

Steps:

  • Par-bake the crust: Preheat the oven to 400 degrees F. Use both pie crusts to cover the bottom and sides of a 13-by-9-inch casserole dish. Patchwork works, just cover the holes. Dock by pricking holes in the crust with a fork all over the bottom. Bake until lightly golden, 15 to 20 minutes.
  • For the fruit filling: In a large bowl, stir together the granulated sugar, brown sugar, flour, almond extract, pumpkin pie spice, lemon zest and lemon juice. Divide the mixture among the smaller bowls: 3/4 cup in the first, 1/2 cup in the second and 1/4 cup in the third. (Think of the 3 bears: poppa, momma and baby bear bowls.)
  • Put the cranberries in the poppa bear bowl; in the momma bear bowl, add the apples; and in the baby bear bowl, add the figs. (Do you need a translation? Add cranberries to the bowl with the most flour mixture, apples to the bowl with 1/2 cup of the flour mixture, and the figs to the bowl with the least amount of the flour mixture.) Stir each bowl independently, unless you¿re an octopus.
  • For the streusel topping: In a food processor add the flour, brown sugar, granulated sugar, butter, and a pinch of salt. Blend until crumbly, taste and add more salt if needed. Pour into a small bowl with the almonds and stir.
  • Preheat the oven to 400 degrees F. Pour the fruit filling into the prepared crust, dividing it into thirds with the apples in the middle and the figs and cranberries on either side. Top evenly with the streusel mixture. Cover the pie edges with aluminum foil so they don¿t overcook. Bake until the top is golden brown and the fruit is beginning to bubble around the edges, 40 to 50 minutes. Serve warm with the bourbon whipped cream.
  • Whisk the cream in a large bowl until soft peaks form. Add the bourbon and sugar and continue whisking until the cream holds slightly stiff peaks when the whisk is removed from the bowl. Refrigerate and serve cold.

CRANBERRY AND TART APPLE GELEES



Cranberry and Tart Apple Gelees image

Categories     Dessert     Christmas     Cranberry     Apple     Chill     Clove     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 100

Number Of Ingredients 20

Cranberry gelées
1 12-ounce bag fresh or frozen cranberries
2 1/2 cups sugar
2 cups coarsely chopped unpeeled Granny Smith apples
1 cup fresh orange juice
2 tablespoons unsalted butter
1 tablespoon finely grated orange peel
12 whole cloves
2 3-ounce packages liquid pectin
1/4 teaspoon ground cloves
Tart apple gelées
5 cups coarsely chopped unpeeled Granny Smith apples
2 1/2 cups sugar
1 cup fresh apple juice
3 tablespoons fresh lemon juice
2 tablespoons unsalted butter
1 1/2 teaspoons finely grated lemon peel
2 3-ounce packages liquid pectin
Green and yellow food coloring
1 cup coarse white sparkling sugar or regular sugar

Steps:

  • For cranberry gelées:
  • Wipe 8x8x2-inch glass baking dish with damp cloth. Line dish with plastic wrap, pressing to adhere. Place small plate in freezer.
  • Mix first 7 ingredients in heavy large saucepan; bring to boil. Reduce heat to medium; simmer uncovered until fruit is very tender, stirring often, about 15 minutes. Cool slightly. Working in batches, puree mixture in blender until smooth.
  • Transfer puree to heavy medium saucepan. Stir in pectin and cloves. Bring to boil, reduce heat to medium, and simmer uncovered until puree isvery thick (like applesauce), stirring frequently, about 50 minutes. (Gelée is done when 1/2 teaspoon puree placed on plate in freezer gels after 1 minute.)
  • Transfer puree to prepared dish; smooth top. Let stand 2 hours at room temperature. Cover; chill gelée until firm, about 3 hours longer.
  • For tart apple gelées:
  • Wipe 8x8x2-inch glass baking dish with damp cloth. Line dish with plastic wrap, pressing to adhere. Place small plate in freezer.
  • Combine first 6 ingredients in large saucepan; bring to boil. Reduce heat to medium and simmer uncovered until fruit is very tender, stirring often, about 15 minutes. Cool slightly. Working in batches, puree mixture in blender until smooth.
  • Transfer puree to heavy medium saucepan. Stir in pectin. Bring to boil, reduce heat to medium, and simmer uncovered until puree is very thick (like applesauce), stirring frequently, about 50 minutes. (Gelée is done when 1/2 teaspoon puree placed on plate in freezer gels after 1 minute.) Stir in enough food coloring to obtain appealing green color (about 20 drops of green and 5 drops of yellow).
  • Transfer puree to prepared dish; smooth top. Let stand 2 hours at room temperature. Cover; chill gelée until firm, about 3 hours longer.
  • Invert both gelées onto work surface. Peel off plastic. Cut into 1-inch squares. Roll squares in sparkling sugar to coat. (Can be made 1 week ahead. Store airtight at room temperature.)

APPLE-CRANBERRY TART



Apple-Cranberry Tart image

A treat for all tastes, this one's sweet, tart and nutty all rolled into one. Make it during the holidays, for birthdays, and whenever you crave something fabulous and fruity.-Sonya Labbe, Los Angeles, California

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 14 servings.

Number Of Ingredients 17

1-2/3 cups all-purpose flour
2/3 cup sugar
1/3 cup finely chopped walnuts
2/3 cup cold butter
FILLING:
3 medium tart apples, peeled and thinly sliced
1/2 cup sugar
2 tablespoons cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 cups fresh or frozen cranberries
STREUSEL:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1 teaspoon grated orange zest
1/4 cup cold butter
1/3 cup chopped walnuts

Steps:

  • In a small bowl, combine the flour, sugar and walnuts; cut in butter until crumbly. Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom., In a large bowl, combine the apples, sugar, cornstarch, cinnamon and nutmeg. Gently stir in cranberries. Transfer to crust., Bake at 425° for 25 minutes. In a small bowl, combine the flour, brown sugar and orange zest. Cut in butter until crumbly. Stir in walnuts. Sprinkle over filling. Bake 15-20 minutes longer or until filling is bubbly and topping is golden brown. Cool on a wire rack.

Nutrition Facts :

RUSTIC CRANBERRY-APPLE TART



Rustic Cranberry-Apple Tart image

This is a fast, delicious, beautiful tart I made to use leftover nut roll filling. So easy you can whip it up for a quick dessert and so impressive you'll be proud to serve it for guests, too. Take it over the top with jarred caramel sauce, heated and drizzled over a scoop of good vanilla bean ice cream--outstanding!

Provided by Cindy Velt

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 2h20m

Yield 8

Number Of Ingredients 10

1 (9 inch) pie crust
2 cups chopped walnuts
½ cup dark brown sugar
2 eggs, divided
¼ cup butter, softened
½ teaspoon vanilla extract
1 (20 ounce) can apple pie filling
½ cup dried cranberries
1 tablespoon water
1 tablespoon Demerara sugar, or as needed

Steps:

  • Preheat the oven to 415 degrees F (210 degrees C). Line a baking sheet with parchment paper.
  • Arrange pie crust on the prepared baking sheet. Mix walnuts, brown sugar, 1 egg, butter, and vanilla extract together in a bowl. Spread the walnut filling over the pie crust, leaving a 1-inch border. Reserve 2 tablespoons of the filling in the bowl.
  • Arrange apple slices in a circular pattern over the filling. Sprinkle cranberries over the apples. Drop small amounts of the reserved walnut filling here and there over the apples. Fold crust over the filling, overlapping as necessary to form a rustic circle.
  • Beat remaining egg and water together to make egg wash. Brush edges of crust with the egg wash. Sprinkle Demerara sugar on top.
  • Bake in the preheated oven until the crust is browned and apples are bubbling, about 30 minutes. Place baking sheet on a cooling rack for 30 minutes. Lift up tart using the parchment paper and place directly on a cooling rack for 1 hour.
  • Run a large knife or angled cake spatula under the tart to release the parchment paper and transfer to a serving tray.

Nutrition Facts : Calories 506.8 calories, Carbohydrate 49.6 g, Cholesterol 56.2 mg, Fat 33.5 g, Fiber 3.9 g, Protein 7.4 g, SaturatedFat 7.7 g, Sodium 208.2 mg, Sugar 16.1 g

QUICK APPLE CRANBERRY TART



Quick Apple Cranberry Tart image

"I love the tangy sweetness of this quick but elegant-looking dessert," remarks field editor Suzanne Strocsher of Bothell, Washington.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12-16 servings.

Number Of Ingredients 7

Pastry for double-crust pie (9 inches)
2 cups fresh or frozen cranberries, coarsely chopped
2 medium tart apples, peeled and coarsely chopped
1-1/4 cups packed brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1 to 2 tablespoons butter

Steps:

  • On a lightly floured surface, roll half of the pastry into a 13-in. circle. Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom or press onto the bottom and 1 in. up the sides of a 10-in. springform pan. , In a large bowl, combine the cranberries, apples, brown sugar, flour and cinnamon; pour into crust. Dot with butter. Cut leaf shapes from the remaining pastry. Place over filling. , Place tart pan on a baking sheet. Bake at 425° for 35-40 minutes or until filling is hot and bubbly and crust is golden. Cool on a wire rack. Serve warm.

Nutrition Facts : Calories 208 calories, Fat 8g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 114mg sodium, Carbohydrate 34g carbohydrate (20g sugars, Fiber 1g fiber), Protein 1g protein.

CRANBERRY APPLE TARTE TATIN



Cranberry Apple Tarte Tatin image

Provided by Food Network

Categories     dessert

Time 1h45m

Yield 1 10-inch tart

Number Of Ingredients 6

1 recipe Pate Sucree
5 large apples (about 2 1/2 pounds)
Juice of one lemon
4 tablespoons butter
3/4 cup plus 1 tablespoon sugar
1/3 cup cranberries (optional)

Steps:

  • Make the dough. Form into a 5-inch disk, wrap in plastic and chill one hour, or up to 3 days. Remove the dough from the refrigerator and on a lightly floured surface, roll it to a 12-inch circle. Brush off any excess flour. Place the round on a sheet tray lined with wax or parchment paper, cover with plastic wrap and refrigerate until ready to use.
  • Preheat oven to 400 degrees. Peel, core and slice each apple in half. Slice each half in 3 sections and toss the apples in lemon juice. Set aside.
  • Melt the butter, sugar and 1/4 teaspoon lemon juice together in an ovenproof skillet measuring 10 inches across the top. (Bakelite handles are ovenproof.) Cook, stirring, until the mixture turns a light caramel color. Be careful not to overcook; it will continue to darken from the residual heat in the pan. Remove from heat.
  • Arrange the apple slices, rounded side down, in a circle around the skillet and in the center. Scatter the cranberries between the slices. You'll have enough slices to stack them 2 deep.
  • Remove the dough from the refrigerator and center it over the skillet. Using scissors, trim the circle so that it overhangs 1/2-inch all around. Tuck the edge down between the apples and the skillet. Lightly brush the dough with cold water and sprinkle with 1 tablespoon sugar.
  • Bake about 40 minutes or until the pastry is golden brown. Remove from oven and let sit on a cooling rack for 5 minutes. Place a serving dish over the skillet and flip the whole thing to invert the tart onto the plate. (Don't forget to put a potholder over the skillet handle!) Serve with ginger whipped cream.

CRANBERRY APPLE TART



Cranberry Apple Tart image

It's easy to love apple pie. Turning out the perfect crust? Not so easy. Which is why this apple and dried cranberry tart does away with the hard part without sacrificing the joy of baking. This recipe uses purchased pizza dough to create a thin crust that is topped with tart apple slices.For a nice finish, dust the tart with powdered sugar, or a blend of powdered sugar and cinnamon. If you'd prefer a more traditional crust, a prepared pie crust also could be used. But pizza crust lends a nice chew that works well with the tender apple slices. Be sure to let the dough come to room temperature before rolling it. The dried cranberries can be soaked in water or juice for 15 minutes before using. This isn't necessary, but it makes them plump and juicy. Be sure to drain them well before placing them on the tarts.

Provided by LilPinkieJ

Categories     Tarts

Time 1h

Yield 2 10" tarts, 12 serving(s)

Number Of Ingredients 8

1 ball prepared pizza dough, room temperature
8 tablespoons butter (1 stick)
2 teaspoons cinnamon
1 teaspoon cardamom
1/4 teaspoon nutmeg
1/2 cup brown sugar, packed
8 medium tart apples, peeled, cored and thinly sliced
1/2 cup dried cranberries

Steps:

  • Heat the oven to 375. Lightly coat a baking sheet with cooking spray.
  • On a lightly floured counter, divided the dough in two. Use a rolling pin to roll out each piece of dough into a 10-in. circle about ¼ inches thick. Transfer the crusts to the prepared baking sheet (you may need to use 2 sheets). Set aside.
  • Place the butter in a small, microwave-safe bowl. Microwave on high until melted. Mix in the cinnamon, cardamom, nutmeg and brown sugar. Use a pastry brush to coat both crusts with some of the butter mixture; reserve the remaining butter.
  • Arrange half of the apple slices over each crust, then brush the apples with the remaining butter. Sprinkle half of the cranberries over each tart. Bake for 45 to 55 minutes, or until the crust is lightly browned and the apples are tender. Let cool before serving.

Nutrition Facts : Calories 153.9, Fat 7.9, SaturatedFat 4.9, Cholesterol 20.4, Sodium 59.2, Carbohydrate 22.6, Fiber 2.6, Sugar 18.6, Protein 0.4

APPLE CRANBERRY LATTICE TART



Apple Cranberry Lattice Tart image

Make and share this Apple Cranberry Lattice Tart recipe from Food.com.

Provided by pattikay in L.A.

Categories     Tarts

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 18

1/2 lb butter
1/2 cup sugar
2 egg yolks
2 1/4 cups flour
1/2 cup finely ground walnuts (or pecans)
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1 teaspoon baking powder
3 cups chopped apples (I used 3 med apples and 1 pear)
2 tablespoons lemon juice
1/2 cup cranberries
1/2 cup butter
1 cup sugar
2 tablespoons brown sugar
1/3 cup orange juice
2 tablespoons butter
1 egg
2 tablespoons water

Steps:

  • Crust:
  • Preheat oven to 350. cream together the butter and sugar. Beat in the egg yolks until smooth.
  • In a separate bowl, combine the flour, ground nuts, cinnamon, cloves and baking powder.
  • Add the dry mixture to the butter mixture and mix till just combined.
  • Using a 9 inch tart pan with removable bottom, press 2/3 of the dough into the bottom and up the sides of the pan about 1/2 inch. Set aside.
  • Filling: In a medium bowl, toss the apples with the lemon juice to prevent them from browning. Add the cranberries and set aside.
  • In a medium skillet, melt the butter over low heat.
  • Add the sugar and brown sugar adn cook for 1-2 minutes, until sugar starts to melt.
  • Stir in the orange juice till combined. Add the apple-cranberry mixture and continue stirring with a wooden spoon until the fruit is coated and teh mixture is bubbly, about 3-4 minutes.
  • Remove from heat and allow to cool.
  • Assembly: spread the apple mixture evenly in the crust, dot with the butter.
  • Roll out the remaining dough approximately 1/4 inch thick and cut into 3/4 inch strips long enough to cover the tart.
  • Arrange the strips diagonally 1/2 inch apart in a lattice pattern over the apple filling.
  • Whisk together the egg and water and brush the strips lightly with the mixture. Bake for 40 minutes or till golden brown.
  • Cool slightly before serving.
  • Tart may be baked up to 24 hours in advanced and reheated for about 10 minutes before serving.

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From thepioneerwoman.com


CRANBERRY APPLE CHUTNEY (CRANBERRY SAUCE ALTERNATIVE) - THIS …
How to make apple cranberry chutney. This recipe is so easy I’ve broken it down into two, count ’em – TWO steps! Step 1: Add all ingredients to a medium saucepan. That’s right, everyone in the pool! Step 2: Cook over low to medium heat, stirring occasionally, until cranberries are softened and mixture begins to gel.
From thisfarmgirlcooks.com


CRANBERRY APPLE TARTS - WOMAN'S DAY
2015-09-30 Directions. Heat oven to 400 degrees F and line two baking sheets with parchment paper. Cut the pastry into twelve 4- by 3-inch rectangles. Score a 1/2-inch border around each of the rectangles ...
From womansday.com


CRANBERRY AND TART APPLE GELEES - MEALPLANNERPRO.COM
1 12-ounce bag fresh or frozen cranberries; 2 1/2 cups sugar; 2 cups coarsely chopped unpeeled Granny Smith apples; 1 cup fresh orange juice; 2 tablespoons unsalted butter
From mealplannerpro.com


APPLE CRANBERRY TART - FLOUR ON MY FACE
2015-10-15 Apple Cranberry Tart. Disclosure: I made a delicious Apple Cranberry Tart recipe using SPLENDA ® Sweetener Products as part of a sponsored post for Socialstars #SplendaSweeties #SweetSwaps. All opinions are my own. The holidays can be one of the hardest times of the year for people who have to watch the amount of sugar they are eating.
From flouronmyface.com


CRANBERRY APPLE POP TART RECIPE - SALTY CANARY
2021-11-09 Using a toothpick, poke about 8-10 holes in the tops of each pop tart to allow steam to release while baking. Make an egg wash by whisking together 1 egg with 1 Tb water. Using a silicone pastry brush, apply an egg wash to the tops of the pop tarts. Place pop tarts onto a baking sheet lined with parchment paper or a silicone baking mat.
From saltycanary.com


CRANBERRY APPLE GALETTE - SAVOR THE FLAVOUR
2020-09-11 Leave a 2 to 3 inch border of pastry around the fruit filling. 4. Fold the pastry over the cranberry apple filling, then brush it with beaten egg and sprinkle with demerara sugar. 5. Bake the cranberry apple galette at 400°F for 35 minutes, or until browned. Let it cool on the tray for 5 minutes, then let it cool on a wire rack.
From savortheflavour.com


CRANBERRY-APPLE RELISH RECIPE
2019-04-26 Place cranberries, apple, sugar, orange juice, orange zest, and salt in workbowl of a food processor fitted with steel blade. Pulse until cranberries and apple are finely chopped, stopping to scrape down sides of bowl as necessary. Transfer to serving dish and serve immediately, or store in an airtight container in refrigerator for up to a week.
From seriouseats.com


APPLE CRANBERRY TART – RHODES BAKE-N-SERV
2017-11-09 Combine 2 tablespoons sugar with lemon zest and sprinkle over dough. Core and peel apples: slice thin. Arrange apple slices on dough in concentric design. Sprinkle with cranberries. Mix together butter, 1/2 cup sugar, flour and vanilla. Heat the mixture slightly to thin, then pour over apples and cranberries. Bake at 350°F 25-30 minutes.
From rhodesbakenserv.com


EASY APPLE CRANBERRY TART - MEATS-BEETS-BUBBLES
2021-12-07 Remove pie crust from fridge to come to room temperature. If you want to make decoration for the tart like leaves you will need 2 pie crusts or double crust. 1 pie crust will fit a 10" tart pan. If you don't have a tart pan just use a springform pan.
From meatsbeetsandbubbles.com


APPLE CRANBERRY TARTS | FOODLAND ONTARIO
Bring to boil over medium heat, stirring often. Reduce heat and simmer for 5 to 6 minutes or until thickened and apples are slightly softened. Spoon into tart shells on baking sheet. Streusel: In small bowl, mix together flour, sugar and butter until crumbly; spoon about 1 tsp (5 mL) over top of each tart. Bake in 350°F (180°C) oven for 25 to ...
From ontario.ca


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