CRANBERRY-TOPPED LEMON TARTS
The delicious combination of colors and tangy-sweet flavors makes this a very pretty, very special dessert. You'll be receiving a ton of compliments on your culinary expertise. -Ruth Lee Troy, Ontario
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Stir until dough forms a ball. Divide into eight portions; press each onto the bottom and up the sides of eight 4-in. tart pans. , Cover and refrigerate for 20 minutes. Bake at 350° for 20-25 minutes or until golden brown. Cool on wire racks., In a large saucepan, combine the cranberries, sugar and water. Cook over medium heat until berries have popped, about 20 minutes., Meanwhile, in a small heavy saucepan over medium heat, whisk the eggs, sugar, lemon juice and zest until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a spoon., Transfer to a small bowl; cool. Cover and refrigerate for 1 hour. Transfer berry topping to another bowl; refrigerate until serving. , Spoon filling into tart shells. Chill, uncovered, until set. For garnish, in a small saucepan, bring lemon slices, sugar and water to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until lemon is tender. Cut slices in half; chill. , Just before serving, spoon cranberry topping over tarts. Garnish with lemon slices.
Nutrition Facts : Calories 786 calories, Fat 34g fat (20g saturated fat), Cholesterol 215mg cholesterol, Sodium 572mg sodium, Carbohydrate 117g carbohydrate (88g sugars, Fiber 3g fiber), Protein 8g protein.
LEMON CRANBERRY BREAD
This lemon cranberry bread is quick and easy to make. It's filled with tart cranberries in a sweet, lemon flavoured bread with a lemon glaze.
Provided by Bake.Eat.Repeat.
Categories Breads
Time 1h10m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F. Lightly spray a 9x5 inch loaf pan with non-stick spray and set aside.
- In a small bowl, toss the cranberries and lemon zest with the 1 tablespoon of granulated sugar. Set aside.
- In a large bowl, whisk together the flour, baking powder, and salt.
- In another bowl, whisk together the remaining 1/2 cup sugar, eggs, and melted butter until well combined.
- Add the milk and vanilla and whisk until combined.
- Add this mixture to the flour mixture and stir until just combined.
- Fold in the cranberries.
- Scoop the batter into the prepared loaf pan, smoothing the top.
- Bake 45-55 minutes, or until a toothpick inserted in the centre of the loaf comes out clean.
- Allow the bread to cool for 10-15 minutes in the loaf pan, and then remove it to a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth to make the glaze.
- Drizzle the glaze over top of the cooled bread.
Nutrition Facts : Calories 264 calories, Carbohydrate 41 grams carbohydrates, Cholesterol 53 milligrams cholesterol, Fat 9 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 303 milligrams sodium, Sugar 18 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
CRANBERRY CURD TART
If you are a fan of lemon curd or the classic French tarte au citron, you will love this cranberry version. To minimize kitchen time, make it in stages, preparing the crust and curd a day or two in advance. The finished tart keeps well for a couple of days too. The wheat-free hazelnut crust is adapted from a cookie recipe from the pastry chef and writer David Lebovitz's popular website.
Provided by David Tanis
Categories pies and tarts, dessert
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Make the crust: Heat oven to 325 degrees. Put hazelnuts on a baking sheet and roast for 10 to 15 minutes, until skins darken and crack. Put roasted nuts in a clean towel and rub off skins. Discard skins and let nuts cool.
- In a food processor, grind nuts with half the rice flour until mixture resembles coarse cornmeal. Add remaining rice flour and salt and pulse briefly.
- Cream sugar and butter in a mixing bowl with a wooden spoon for a minute or two until pale and thick. Add nut mixture and combine until dough comes together. If it seems crumbly, add 1 to 2 tablespoons softened butter or a little cold water.
- Press dough evenly into a 10-inch tart pan; use half the dough for the sides and half for the bottom. Prick bottom with a fork and freeze for 30 minutes (or several days if desired).
- Heat oven to 350 degrees. Bake chilled tart shell about 15 minutes until lightly brown. Cool.
- While the crust bakes and cools, make the cranberry curd: Put cranberries, sugar and orange juice and peel in a saucepan over medium heat. Simmer until cranberries have popped and softened, about 10 minutes. Transfer to a food mill or medium mesh sieve and press cooking liquid and solids into a bowl. (Alternatively, for the most vibrant color, purée the cooked cranberry and orange mixture with an immersion blender or in a food processor or blender. Press through a fine-mesh sieve.) Whisk the butter into the warm liquid.
- Put eggs and egg yolks into a bowl and beat lightly. Slowly whisk a cup of warm cranberry liquid into the eggs to temper, then combine both and whisk together. Wipe out pot if necessary, return liquid to pot and cook over low heat until nearly bubbling and thickened, about 10 minutes. If using immediately, let cool to room temperature. If working ahead, cool to room temperature, cover with plastic wrap (press wrap against curd) and refrigerate. (Curd may be cooked up to 1 day ahead.)
- Pour cooled cranberry curd into the cooled prebaked tart shell and smooth top with a spatula. Bake at 350 degrees for 10 minutes to set curd. Cool on a rack. Store at room temperature for up to 2 days.
Nutrition Facts : @context http, Calories 479, UnsaturatedFat 16 grams, Carbohydrate 51 grams, Fat 30 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 12 grams, Sodium 75 milligrams, Sugar 36 grams, TransFat 1 gram
CRANBERRY TART
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
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 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
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-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.
CRANBERRY TART
Steps:
- 1. Heat oven to 425 degrees. Fit piecrust into a 9- or 9-1/2-inch removable-bottom tart pan. Line with a double layer of nonstick foil, pressing against side of crust. Bake at 425 degrees for 18 minutes. Remove crust from oven, reduce heat to 375 degrees and remove foil. 2. Meanwhile, blend goat cheese, 6 tbsp of the sugar, the egg and milk in a bowl. Pour into crust. Bake at 375 degrees for 20 minutes or until set. 3. While cheese layer bakes, make topping. Combine remaining 1 cup sugar, the cranberries, cranberry juice, lemon zest and lemon juice in a saucepan. Bring to a boil and cook for 10 minutes over medium heat, stirring occasionally. Remove from heat and pour over baked goat cheese layer. Cool until set.
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CRANBERRY LEMON CREAM TART WITH ITALIAN MERINGUE - …
From studiobaked.com
Servings 10Estimated Reading Time 8 mins
- Preheat the oven to 350°F. Roll the dough out into a 11” circle and fit into a 9” tart pan. Trim the top edges so they’re smooth. Dock the bottom of the tart crust with a fork. Line the tart pan with parchment paper and pour in dried rice or dried beans to act as pie weights. This will prevent the tart shell from shrinking.
- In a saucepan, combine cranberries, sugar, water, and orange juice. Bring to a boil on medium heat, stirring occasionally. Cook until the cranberries start to pop, about 5 minutes. Remove from heat and let cool slightly.
CRANBERRY LEMON CURD TART - MOLLY J. WILK
From mollyjwilk.com
Estimated Reading Time 4 mins
- Simply mix all ingredients together in a mixer until a dough forms. Wrap in plastic wrap and chill 30 minutes. Note: If you do not have a mixer, this can be made by hand. Whisk together the dry ingredients, then cut in the butter. Mix in the egg/vanilla extract and then turn out the dough onto a clean surface. Using the palm of your hand and starting closest to you, push the dough forward and away from you in multiple strokes smearing the mixture across the work surface to combine the ingredients. Once you get through all of the dough, scrap together into a pile and start again, repeating until the dough comes together. Chill about 30 minutes before rolling out.
- Start by making the cranberry juice:In a small saucepan, place all of the ingredients. Bring to a boil, then reduce the heat to a simmer and cook 5-10 minutes until cranberries are soft and have popped if using fresh. Add additional water if needed (ie. The water entirely evaporates). Remove the peel (optional) and blend in a food processor. Cool.
- There are two methods... pour the hot curd into the cooked tart crust then allow to cool at room temp or in the fridge (be sure to place the tart on a plate or cake platter before filling, or it will be difficult to move - you could even keep it in the tart mold). OR, allow the curd to cool completely and thicken in the refrigerator (several hours), then spoon into the baked crust. Use an offset metal spatula to spread the curd to the sides and smooth the top. It will be very firm and then soften as it warms up.
- Make the Chantilly cream by whipping the heavy whipping cream in an electric mixer until soft-medium peak and adding the powdered sugar and vanilla.
CRANBERRY LEMON TARTS - A SCRUMPTIOUS LEMON CURD …
From mysuburbankitchen.com
Cuisine DessertCategory DessertServings 6Total Time 45 mins
- To create the lemon curd, whisk together lemon juice and cornstarch in a heavy bottomed saucepan. Add SPLENDA® No Calorie Sweetener and egg yolks. Then, stir in butter.
- Heat over medium heat, whisking constantly, until mixture begins to simmer and thicken; about 8-10 minutes. Strain into a bowl and stir in lemon peel. Cover and refrigerate overnight.
- Place ginger cookies and 1 Tbsp SPLENDA® No Calorie Sweetener into bowl of food processor. Pulse until cookies are crushed into crumbs. Stir in melted butter.
DAIRY-FREE CRANBERRY LEMON TART – REAL FOOD WITH SARAH
From realfoodwithsarah.com
Reviews 2Category Baked GoodsCuisine Baked GoodsTotal Time 5 hrs
- Add the cranberries, syrup, sugar, vanilla, lemon juice and lemon zest to a small saucepan. Heat over medium-high heat until cranberries begin to burst and thicken, about 10-15 minutes. Once thickened, remove from heat and allow to cool for 5 minutes.
CRANBERRY LEMON TART | THE DOMESTIC REBEL
From thedomesticrebel.com
Cuisine American, DessertCategory Dessert, PieServings 12Total Time 4 hrs 40 mins
- First, make your crust: Preheat oven to 350° degrees F. In a medium bowl, combine the Nilla Wafer crumbs, granulated sugar and melted butter and stir until moistened and combined. Press into a 9-10" fluted tart pan with a removeable bottom in an even layer. Bake for 10 minutes.
- Next, make your filling: In a blender, combine 3 cups of thawed cranberries, 1½ cups granulated white sugar, and 1/2 cup of water. Peel the lemon in wide strips using a vegetable peeler; set all but a few strips aside. Remove any white pith from the lemon, then add the whole lemon flesh (yes, including seeds) and about 3-4 strips of lemon rind to the blender. Blend on high power until smooth, stopping to add in up to 1/4 cup more water if mixture is too thick and isn't blending well.
- Place a fine-mesh sieve over a medium saucepan and pour the cranberry mixture into the sieve. Use a spoon or rubber spatula to gently stir the cranberry mixture around, straining it into the saucepan. Discard any leftover seeds and skins. Bring the cranberry mixture in the saucepan to a simmer over medium heat, stirring occasionally.
- Meanwhile, whisk the whole eggs, egg yolk, cornstarch and vanilla extract in a medium bowl. Add in about 1/2 cup of the hot cranberry mixture, whisking constantly and vigorously to prevent eggs from scrambling. This step is called tempering the eggs so they come to a warmer temperature. Pour the warmed egg mixture into the cranberry mixture in the saucepan and stir constantly until filling begins to boil and thickens like pudding, about 10-15 minutes. It should be pretty thick.
CRANBERRY TART RECIPE (CRANBERRY CURD) - MON PETIT FOUR
From monpetitfour.com
Reviews 1Calories 420 per servingCategory Dessert
- 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.
- Use the palm of your hand to flatten out the dough in the hand, using some elbow grease to really flatten it out as best as you can. Once most of the bottom is covered in the dough, begin using your fingers to push the dough outward to the edges of the pan and up the sides. Keep working at the dough until it's lined the entire inside of the tart pan.
GF CRANBERRY LEMON CURD TART WITH GINGERSNAP CRUST
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CRANBERRY LEMON CURD TART (NO BAKE, GF) - CAROLINE'S COOKING
From carolinescooking.com
4/5 (2)Total Time 25 minsCategory DessertCalories 557 per serving
- Place the cranberries, lemon zest and juice and sugar in a small pan and cook over a medium-low heat until the cranberries pop and mash down. Remove from the heat then press the mixture through a sieve into a small bowl. Dice the butter into small pieces and add it to the bowl.
- Put the bowl over hot water in a pan so that the water comes up the sides of the bowl but doesn't come in, and the bowl is not touching the bottom of the pan.
- Stir regularly as the butter melts then add the egg and egg yolk. Mix well so the eggs break up and mix through then stir constantly as the mixture starts to thicken.
- It's ready when thick enough to stick to the back of a spoon, around 5min. Set aside with cling wrap/film over the surface as it cools so that a skin doesn't form.
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