Flaky Cranberry Walnut Tart Recipes

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CRANBERRY NUT TARTS



Cranberry Nut Tarts image

A great cranberry twist on traditional nut tassies. These delightful fall tarts are baked in a mini muffin pan to stunning perfection. Perfect for parties and cookie trays.

Provided by pammy74

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 45m

Yield 24

Number Of Ingredients 9

½ cup butter, softened
1 (3 ounce) package cream cheese, softened
1 cup all-purpose flour
1 egg
¾ cup packed brown sugar
1 tablespoon butter, melted
1 teaspoon vanilla extract
3 tablespoons chopped walnuts
3 tablespoons chopped fresh cranberries

Steps:

  • In a medium bowl, stir together the butter and cream cheese. Mix in the flour until well blended. Cover and refrigerate for 1 hour.
  • While the dough chills, make the filling. In a medium bowl, whisk together the egg, brown sugar, melted butter and vanilla. Stir in the cranberries and walnuts.
  • Preheat the oven to 325 degrees F (160 degrees C). Roll the dough into 1 inch balls. Press the balls into the cups of mini muffin pans so that the dough covers the bottom and sides. Fill each one with a generous teaspoon of the filling.
  • Bake for 25 to 30 minutes in the preheated oven, until the edges of the tarts are lightly browned.

Nutrition Facts : Calories 105.5 calories, Carbohydrate 11.1 g, Cholesterol 23.1 mg, Fat 6.4 g, Fiber 0.2 g, Protein 1.3 g, SaturatedFat 3.6 g, Sodium 46.1 mg, Sugar 6.8 g

CRANBERRY WALNUT TART



Cranberry Walnut Tart image

Meet the Cook: People tell me that they like the combination of a tart cranberry taste and the crunchy walnut texture in this dessert. I grew up in a rural community - so my sisters and I did a lot of cooking early! My husband and I have two married sons (plus 2-1/2 grandkids!), and I've collected strawberries for 21 years. -Beverly Mix, Missoula, Montana

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 15

TART SHELL:
1 cup all-purpose flour
1/3 cup sugar
Dash salt
5 tablespoons cold butter, cubed
1 large egg, lightly beaten
1/2 tablespoon water, optional
FILLING:
1/2 cup sugar
1/2 cup light corn syrup
2 large eggs, lightly beaten
2 tablespoons butter, melted
1 teaspoon grated orange zest
1 cup walnut halves
1 cup fresh or frozen cranberries

Steps:

  • In a large bowl, combine flour, sugar and salt. With a pastry blender, cut in butter until mixture resembles very coarse crumbs. Add egg and stir lightly with fork just until mixture forms a ball, adding the water if necessary. Wrap in plastic and refrigerate at least 1 hour. , Grease a 9-in. fluted tart pan with removable bottom. Press chilled pastry onto the bottom and up the sides of pan. Line pastry shell with foil; fill with pie weights, raw rice or beans to prevent shrinkage. Bake at 375° for 10 minutes. Remove weights and bake another 5 minutes. Cool. , Meanwhile, for filling, combine sugar, syrup, eggs, butter and zest in a large bowl; set aside. Place walnuts and cranberries in bottom of tart; pour sugar mixture into pan. Bake for 30-35 minutes or until crust is golden, edge of filling is firm and center is almost set. Cool on wire rack. Chill until serving. Refrigerate leftovers.

Nutrition Facts : Calories 266 calories, Fat 13g fat (5g saturated fat), Cholesterol 71mg cholesterol, Sodium 113mg sodium, Carbohydrate 35g carbohydrate (22g sugars, Fiber 1g fiber), Protein 4g protein.

CRANBERRY WALNUT TART



Cranberry Walnut Tart image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 15

1 1/2 cups confectioners' sugar
6 ounces (1 1/2 sticks) unsalted butter
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 egg
2 1/2 ounces (5 tablespoons or a little over 1/2 stick) unsalted butter
2 tablespoons plus 1 teaspoon all-purpose flour
1/3 cup brown sugar
1/2 teaspoon cinnamon
1/3 cup dark corn syrup
1 egg
1/2 teaspoon vanilla extract
2/3 cup whole, fresh cranberries
2/3 cup walnut pieces

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.

CHRISTMAS CRANBERRY GALETTE



Christmas Cranberry Galette image

Provided by Rose Levy Beranbaum

Categories     Berry     Nut     Dessert     Bake     Christmas     Cranberry     Fall     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 6 to 8

Number Of Ingredients 10

Flaky Cream Cheese Pie Crust for a 14-inch free-form tart * (14.3 ounces = 406 grams)
3/4 cup sugar, preferably superfine,** divided (5.25 ounces = 150 grams)
1/4 cup light brown sugar, packed (2 ounces = 54 grams)
3 cups fresh or frozen cranberries, picked over (10.5 ounces = 300 grams)
3/4 cup walnuts, coarsely chopped (3 ounces = 85 grams)
powdered sugar
*Omit the baking powder and increase the salt to 1/4 teaspoon.
**To make your own, simply place granulated sugar in a food processor with the metal blade and process for a few minutes or until fine.
Equipment:
A 12- to 14-inch flat round heavy steel pizza pan or an inverted baking sheet, preferably black

Steps:

  • Make the dough for the Flaky Cream Cheese Pie Crust with modifications as noted above.
  • Macerate the Cranberries:
  • A minimum of 1 1/2 hours and a maximum of 24 hours ahead of baking, in a medium bowl, place the superfine sugar (reserve 1 teaspoon for the border) and the light brown sugar and use your fingertips to combine them and rub out any lumps of brown sugar. Cut each cranberry in half and add them to the sugar mixture. Stir the mixture well and set it aside for 1 hour at room temperature or, preferably, overnight in the refrigerator.
  • Stir the cranberry mixture well, then stir in the walnuts.
  • Preheat the oven to 400°F. at least 20 minutes before baking. If not using a black pan, plan to bake the galette directly on the oven floor; alternatively, set an oven rack at the lowest level and place a baking stone or cookie sheet on it before preheating.
  • Using a floured pastry cloth and rolling pin sleeve rubbed with flour, or two sheets of lightly floured plastic wrap,*** roll the pastry to a circle roughly 18 inches in diameter. Using an expandable flan ring or a cardboard template and a sharp knife as a guide, cut out a 16-inch circle. If the dough softens, slip it (still on the cloth or plastic wrap) onto a baking sheet and refrigerate it for about 30 minutes, covered, until firm before lining the pan. The pastry is too large to slip your hands under and support adequately. To transfer it to the pan, roll it loosely over the rolling pin or dust it lightly with flour and fold in quarters. Leave the overhang.
  • Scatter the cranberry mixture evenly over the dough, covering a 13-inch area and leaving a 1 1/2-inch border. Fold the overhanging border of dough over the outer edge of the cranberries, using your fingers to pleat it loosely at even intervals. Brush this border with a little milk or water and sprinkle on the reserved sugar. (This will give the border a crunchy texture.)
  • Cut a 10-inch round of foil and place it gently over the cranberries, leaving the crust uncovered. Bake the galette for 30 minutes.
  • Place a second round of foil large enough to cover the filling and the crust border loosely over the tart and continue baking for about 10 minutes more or until the bottom crust is golden brown. (Slip a small angled metal spatula or flexible knife under the edge of the tart, lifting it slightly, to check doneness.) Cool the tart on the pan on a rack for about 20 minutes or until warm. Dust with powdered sugar.
  • Store:
  • Room temperature, up to 2 days.
  • Note:
  • A half-size galette can be made using a 9-inch pan. Roll the dough less than 1/8 inch thick and large enough to cut an 11-inch circle.
  • Understanding:
  • The challenge with this particular berry tart is to keep the cut cranberries from drying out without underbaking the crust, which would make it soggy. The solution is to make a temporary top "crust" from foil and to bake the tart on a baking stone or directly on the floor of the oven.
  • Cutting the cranberries in half and allowing them to sit with the sugar allows them to absorb the sugar. With their tough outer peel, whole cranberries would retain most of their juices, so they would not dissolve the sugar fully. This would cause the bitterness of the cranberry to stand apart from the sugar, rendering the final effect too bitter and too sweet simultaneously.
  • The crust must be prepared without baking powder, as the weight of the cranberrry/nut mixture would not be sufficient to keep it from puffing.
  • ***You may have to overlap sheets of plastic wrap to roll the dough large enough.

RUSTIC APPLE-CRANBERRY PIE RECIPE



Rustic Apple-Cranberry Pie Recipe image

No pie plate? No problem! This easy to assemble rustic tart is as easy as pie.

Provided by Yvonne Ruperti

Categories     Dessert     Desserts     Fruit Desserts     Pies     Tarts     Pie

Time 2h30m

Yield 8

Number Of Ingredients 13

For the Crust:
1 1/4 cups (6 1/4 ounces) all purpose flour
2 teaspoons granulated sugar
1/2 teaspoon salt
8 tablespoons (4 ounces) cold unsalted butter, cut into small cubes
2 to 3 tablespoons ice water
For the Filling:
24 ounces (about 4 to 5 medium) baking apples such as Granny Smith, Golden Delicious, or Gala, peeled and cored, sliced into 1/2-inch wedges
1/2 cup fresh cranberries
1/4 cup (1 3/4 ounces) granulated sugar
1 teaspoon cornstarch
1/4 teaspoon cinnamon
1 tablespoon (1/2 ounce) unsalted butter

Steps:

  • For the Crust: Combine flour, sugar, and salt in large bowl. Cut butter into flour using a pastry cutter or by rubbing butter into flour with fingertips (see notes) until no visible pieces of butter remain. Add 2 tablespoons ice water and fold with a rubber spatula until just moistened, pressing dough against itself on the side of the bowl to form a mass of dough. Add up to 1 more tablespoon water if too dry. Do not overmix. Press dough into a 5-inch disc and wrap in plastic wrap. Chill 1 hour.

Nutrition Facts : Calories 276 kcal, Carbohydrate 37 g, Cholesterol 34 mg, Fiber 3 g, Protein 3 g, SaturatedFat 8 g, Sodium 136 mg, Sugar 16 g, Fat 13 g, ServingSize Serves 6, UnsaturatedFat 0 g

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