Cranberry Nut Tarts Recipes

NUT-CRUSTED CRANBERRY TART

Steps:

• Sprinkle gelatin over water in a small bowl; let stand until softened, about 5 minutes.
• Combine cranberries, sugar, jelly, and cognac in a saucepan and cook over low heat until cranberries are soft but not bursting, 12 to 15 minutes. Do not overcook or the mixture will become too watery. Remove from heat and let cool slightly. Stir in gelatin mixture and let cool completely.
• Pour cranberry filling into cooled tart shell and chill for at least 1 hour before serving.

ORANGE-CRANBERRY NUT TARTS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg until blended. Beat in orange zest, orange juice and milk. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Divide dough into 3 portions. On a lightly floured surface, shape each into a 10-in.-long roll. Wrap securely; refrigerate overnight or until firm., For filling, in a small saucepan, combine cranberry sauce, sugar and orange juice. Bring to a boil, stirring constantly; cook and stir 2 minutes. Remove from heat; cool completely. Stir in walnuts., Preheat oven to 375°. Unwrap each portion of dough and cut crosswise into 16 slices. Press onto bottoms and up the sides of greased mini-muffin cups. Fill each with 2 teaspoons cranberry mixture., Bake 8-10 minutes or until edges are light golden. Cool in pans 10 minutes. Remove to wire racks to cool completely. Drizzle with melted white chocolate; let stand until set.

CRANBERRY CURD TART

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.

NANTUCKET CRANBERRY TART

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.

CRANBERRY COCONUT TARTS

Steps:

• Place about 5 cranberries into each tart shell.
• Combine egg, sugar, butter, vanilla, and coconut. Spoon filling over cranberries.
• Bake at 325F for 20 to 25 minutes or until rich brown in colour.
• (If using 2-inch tarts place 3 cranberries in each tart shell.).

CRANBERRY NUT TART

Steps:

• CRUST: Combine flour, nuts, sugar and salt. Cut in butter until mixture resembles small peas; add egg. Toss till just moist (add 1 tbsp water if necessary). Form dough into ball; press evenly onto bottom and sides of 10" tart pan. Bake at 400 F for 10 minutes.
• FILLING: Combine cranberries, juice and 1/3 cup water in large saucepan. Cook and stir over medium heat till berries begin to pop. Add sugar and cornstartch. Cook and stir till thickened and bubbly.
• Spread this mixture over crust. Bake at 375 F for 25 minutes. Cool on wire rack.
• Remove side of pan; place tart on serving platter and drizzle with melted baking bars. Sprinkle with chopped hazelnuts (or whatever nuts used in the crust).