Crostata Di Noci E Mirtilli Rossi Cranberry Walnut Tart Recipes

CROSTATA DI NOCI E MIRTILLI ROSSI: CRANBERRY WALNUT TART

Steps:

• In a food processor, combine flour, 2 tablespoons sugar, and salt. Pulse briefly to combine.
• Add chilled butter and lemon rind, pulse 10-12 times or until butter mixture resembles coarse oatmeal.
• With food processor running, add ice water all at once.
• Process for about 10 seconds until a ball of dough forms.
• Turn dough onto a sheet of plastic wrap. Flatten to form a 1-inch circle. Wrap dough tightly and refrigerate at least one hour.
• Roll dough into an 11-inch circle on a lightly floured surface. Place dough on a baking sheet.
• In a large bowl, thoroughly combine cranberries, walnuts, 3 tablespoons of sugar, and brown sugar.
• Spoon cranberry mixture over crust, leaving about a 1-inch border around the outside edge. Fold dough over cranberries, pinching as necessary to keep it in place.
• Bake 15-18 minutes, or until crust is golden and berries are juicy.
• Cool on a rack about 10 minutes. Dust with sifted confectioners sugar.
• Serve warm.

CRANBERRY WALNUT TART

Steps:

• Make shell:.
• Roll out dough into a 13-inch round (1/8 inch thick) on a floured surface with a floured rolling pin and fit into tart pan. Trim edge of dough, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom of shell all over with a fork, then chill 30 minutes.
• Put oven rack in lower third of oven and preheat oven to 425°F Line shell with foil and fill with pie weights.
• Bake until pastry is set and pale golden on rim, about 15 minutes. Carefully remove foil and weights and bake shell until pale golden all over, 5 to 10 minutes more. Transfer shell in pan to a rack.
• Make filling:.
• Move oven rack to middle position and reduce oven temperature to 350°F.
• Whisk together eggs, brown sugar, corn syrup, butter, salt, and vanilla in a bowl until smooth, then stir in cranberries and walnuts.
• Pour filling into shell and bake tart until filling is set and golden, 40 to 45 minutes. (If pastry edge darkens before tart is done, cover edge with a pie shield or foil.) Cool completely in pan on rack.

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.

CROSTATA PASTRY

Steps:

• In the bowl of a food processor, pulse the flour, baking powder, and salt just to sift them.
• Scatter the butter over the flour mixture. Pulse the mixture just until it resembles crumbs. Add the sugar and pulse just to mix it in .
• In a bowl, beat the egg, vinegar, and ice water. Sprinkle the liquids over the flour mixture. Pulse the processor just until the dough forms clumps. It should not come together to form a ball.
• Turn the clumps out onto a lightly floured counter and knead them gently until smooth. Shape them into a disk, wrap in foil, and refrigerate for 30 minutes. Use as directed.
• Halve the peaches and remove the pits. Cut each half into 6 pieces and transfer them to a large bowl.
• Sprinkle with flour, 1/2 cup of the sugar, and lemon juice. Toss gently.
• Set the oven at 400°F.
• Line a rimmed baking sheet with parchment paper.
• On a lightly floured counter, roll the pastry dough into a 12 inch round. Lift it onto the rolling pin and transfer it to the baking sheet. Refrigerate the pastry for 5 minutes.
• Arrange the peach slices on the dough on their sides, in neat rows, making the rows as close together as possible. Leave a 1 1/2 inch border around the edge. Fold the border up over the fruit. It will pleat onto itself in places; that's OK.
• Brush the exposed dough with milk. Sprinkle the fruit and dough with the remaining 1/4 cup sugar.
• Bake for 15 minutes. Turn the oven down to 375°F.
• Continue baking the crostata for 20 to 25 minutes or until the peaches are tender and the pastry is golden brown.
• Let the crostata settle for 5 minutes. Transfer it, still on the parchment paper, to a wire rack to cool.
• Preparation time includes 30 minutes refrigeration of dough.

GRENOBLE TART (WALNUT TART)

Steps:

• MAKE TART SHELL: In a medium bowl, with wooden spoon or electric mixer, beat 1/3 cup butter with granulated sugar until light and fluffy.
• Add egg yolk; beat well.
• Gradually beat in flour just until blended (mixture will be crumbly).
• Preheat oven to 375°F.
• With hands, form dough into a ball.
• Press evenly into bottom and side of a 9-inch fluted tart pan with removable bottom.
• Bake in center of oven 12 minutes, until lightly browned.
• Cool on wire rack.
• MAKE FILLING.
• Spread nuts on cookie sheet in single layer.
• Bake 375°F oven for 5 minutes; set aside to cool.
• Sprinkle walnuts in bottom of tart shell.
• In heavy 2-quart saucepan, stir sugar with butter, corn syrup and 2 Tablespoons heavy cream.
• Stirring constantly, bring to boiling over medium heat; boil 1 minute.
• Pour over walnuts.
• Bake in center of 375°F oven 10 minutes, or just until mixture is bubbly.
• Place on wire rack to cool.
• Meanwhile, beat remaining cream just until stiff.
• Refrigerate until serving.
• Serve tart at room temperature with bowl of whipped cream.
• Serves 12.
• TARTLETS: Divide pastry into 16 pieces.
• With fingers, press evenly into 16 (2 1/2-inch) tart pans.
• Bake; on cookie sheet, at 375°F 8 to 10 minutes; cool.
• Divide 1 cup finely chopped nuts into shells placed on cookie sheets.
• Pour filling into shells, dividing evenly.
• Bake 8 minutes, or just until filling is bubbly.
• Remove tarts from cookie sheets; cool on wire rack.
• TO SERVE: With tip of sharp knife, loosen edge of pastry from each tart pan.
• Lift out gently to serving plate.
• Serve with chilled whipped cream.
• Makes 16 servings.
• McCalls Cooking School.

ALMOND TART--CROSTATA DI MANDORLE

Steps:

• Roll out the dough 1/8 inch thick on a floured surface.
• Fit it into a 9 inch tart pan with a removable fluted rim, and crimp the edge.
• Chill the shell for 30 minutes.
• Spread the jam on the bottom of the shell.
• In the bowl of an electric mixer, beat the eggs until they are foamy and beat in the granulated sugar gradually.
• Crumble the almond paste into the egg mixture, and beat until it is combined well.
• Fold in the flour gently but throughly.
• Spread the mixture evenly over the jam and sprinkle it with the almonds.
• Bake the tart in the lower third of a preheated 350 degree oven for 35 to 40 minutes, or until it is golden and firm in the center.
• Let it cool in the pan on a rack for 10 minutes.
• Remove the rim, let the tart cool completely on the rack, and dust with confectioners sugar.

CRANBERRY WALNUT TART

Steps:

• Preheat the oven to 350 degrees F.
• To make the sweet dough: Place the sugar, butter, and vanilla extract in the bowl of an electric mixer. With the paddle attachment, beat the ingredients until creamy. Add flour and salt and mix until just combined. Add egg and again mix until just combined. Alternately, this can be done in a food processor. Form a disk out of the dough, wrap in plastic wrap and refrigerate for about 1/2 hour. When dough is slightly chilled, lay it between 2 sheets of plastic wrap, and with a rolling pin, roll it out into a round ? about 1/8-inch in thickness. Remove the top layer of plastic wrap and flip the dough into an ungreased tart or pie pan. With the plastic wrap still on the dough, gently press the dough into the bottom and sides of the pan. Use the rolling pin to roll across the top of the tart pan, cutting off excess dough. Remove plastic wrap and set lined pan aside while making the filling. Excess unbaked dough can be rolled out, sprinkled with sugar, and baked as sugar cookies or can be wrapped and frozen for another day.
• Preheat the oven to 350 degrees F.
• To make the Cranberry Walnut Filling: Melt butter and set aside. In a bowl, blend together flour, brown sugar, and cinnamon. Add the rest of the ingredients, including the butter, and stir until well combined.
• Pour into tart shell and bake for approximately 30 minutes, until tart is light brown and the filling has set. Cool and remove tart from ring. Serve at room temperature or refrigerate. Tart keeps for about 1 week in the refrigerator. It can be well wrapped and frozen for later use.

CROSTATA DE NOCI E MIRTILLI ROSSI (CRANBERRY WALNU

Steps:

• IN food processor, mix flour, sugar and salt. Pulse briefly to mix. Add chilled butter and lemon rind, pulse 10 to 12 times or til butter mixture resembles coarse oatmeal. With food processor running, add ice water all at once. Process for about 10 second until a ball of dough forms. Turn dough onto a sheet of plastic wrap. Flatten to form a 7 inch circle. Wrap dough tightly and refrigerate at least 1 hour
• Roll dough into an 11 inch circle on lightly floured surface. Put dough on baking sheet. In large bowl, thoroughly mix cranberries, walnuts, sugar and brown sugar. Spoon cranberry mixture over crust leaving about 1 1 inch border around the outside edge. Fold dough over cranberries, pinching as needed to keep it in place. Bake 15 to 18 minutes or til crust is golden and berries are juicy. Cool on rack abut 10 minutes. Dust with sifted powdered sugar. Serves warm. serves 6 to 8

ITALIAN WALNUT-RAISIN WHOLE-WHEAT BREAD (PANE ALLE NOCI E UVA)

Steps:

• In a small bowl, pour 1/2 cup of the warm water; Add yeast and sugar; stir to dissolve and let stand until foamy, about 10 minutes.
• In a large mixing bowl with a whisk or the work bowl of a heavy-duty electric mixer with the paddle attachment, combine the remaining 2 cups warm water, olive oil, honey, sale and 2 cups of the whole-wheat flour; Add the yeast mixture; Beat vigorously until smooth, about 1 minute.
• Add the remaining whole-wheat flour, 1/2 cup at a time; Add the unbleached flour, 1/4 cup at a time, until a soft dough that just clears the sides of the bowl is formed; Switch to a wooden spoon when necessary if making by hand.
• Turn the dough out onto a very lightly floured work surface; knead until soft and springy yet resilient to the touch, dusting with flour only 1 tablespoon at a time as needed to prevent sticking, about 6 minutes.
• If kneading by machine, use dough hook and knead 5 to 6 minutes, or until dough is smooth and springy.
• Do not add too much flour, or the loaf will be too dry and hard to work.
• Place the dough in a greased bowl, turning once to coat; cover with plastic wrap; let rise until doubled in bulk, 2 to 2 1/2 hours.
• Grease or parchment-line a baking sheet; Combine the whole-wheat flour and wheat bran and sprinkle on the baking sheet; Turn dough out onto lightly floured work surface without punching it down.
• Pat into large oval and sprinkle evenly with half the drained raisins and half the walnuts; Press the nuts and fruit into the dough and roll it up; Pat the dough down into an oval once again and sprinkle it evenly with the remaining nuts and raisins.
• Press the addition in and roll the dough up again.
• Divide the dough into 2 or 3 equal portions.
• Shape into 3 tight round loaves, or 2 baguettes about 14 inches long; Gently pull the surface taut from the bottom on both; Place the loaves on the pans; cover loosely with plastic wrap and let rise until doubled in bulk, 45 minutes to an hour.
• Twenty minutes before baking, preheat the over to 400F, with a baking stone, if desired.
• Slash the round or baguette loaves quickly with a serrated knife with two parallel lines and one intersecting line no more than 1/4 inch deep; Place the baking sheet directly on the stone or on an oven rack and bake until loaves are brown, crusty, and sound hollow when tapped with your finger, 35 to 40 minutes for the round loaves and 25 to 30 minutes for the baguettes.
• Transfer to a cooling rack; cool completely before slicing.