Cranberry Tart With Crème Fraîche Whipped Cream Recipes

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NUT-CRUSTED CRANBERRY TART



Nut-Crusted Cranberry Tart image

A touch of cognac really brings out the flavor of the cranberries in this fall-friendly tart. Martha made this recipe on episode 701 of Martha Bakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 8-by-11-inch tart

Number Of Ingredients 7

2 envelopes (1/4 ounce each) unflavored gelatin
1/2 cup cold water
6 cups fresh cranberries
1 3/4 cups to 2 cups sugar, to taste
1 cup red currant jelly
2 tablespoons cognac
Perfect Nut Crust

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.

CRANBERRY CRUMBLE TART



Cranberry Crumble Tart image

Provided by Amanda Hesser

Categories     dessert

Time 1h45m

Yield 8 - 10 servings

Number Of Ingredients 17

1 1/4 cups plus 2 tablespoons unbleached all-purpose flour
1/4 cup sugar
1 stick (4 ounces) unsalted butter, cut into 1/2-inch cubes and frozen
1 extra-large egg yolk
2 tablespoons heavy cream
3/4 cup sugar
1 vanilla bean, split and seeds scraped
1 cinnamon stick
1 cup fresh cranberries
3/4 cup plus 2 tablespoons dried cranberries
3/4 cup orange juice
1 tablespoon cornstarch, dissolved in 1 tablespoon water
3/4 cup unbleached all-purpose flour
3/4 cup sugar
3/4 teaspoon cinnamon
1 1/2 sticks unsalted butter, cut into 1-inch cubes and frozen
2 tablespoons lightly beaten egg

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

NANTUCKET CRANBERRY TART



Nantucket Cranberry Tart image

While everyone is enjoying a bountiful meal, this eye-catching tart can be baking to perfection in the oven. The pretty holiday dessert calls for very few ingredients, and it's a snap to assemble. -Jackie Zack, Riverside, Connecticut

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 8

1 package (12 ounces) fresh or frozen cranberries, thawed
1 cup sugar, divided
1/2 cup sliced almonds
2 large eggs, room temperature
3/4 cup butter, melted
1 teaspoon almond extract
1 cup all-purpose flour
1 tablespoon confectioners' sugar

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.

Nutrition Facts : Calories 255 calories, Fat 14g fat (8g saturated fat), Cholesterol 65mg cholesterol, Sodium 93mg sodium, Carbohydrate 30g carbohydrate (19g sugars, Fiber 2g fiber), Protein 3g protein.

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