Popped Cranberry Tart Recipes

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CRANBERRY COCONUT TARTS



Cranberry Coconut Tarts image

Something special for Cranberry Lovers. Either makes 1 dozen 3-inch tarts or 2 dozen 2-inch tarts, your choice.

Provided by Tys Kitchen

Categories     Tarts

Time 35m

Yield 12 tarts

Number Of Ingredients 7

1 dozen prepared tart shells, 3-inch
1 1/2 cups fresh cranberries
1 egg
3/4 cup sugar
2 tablespoons butter
1 teaspoon vanilla
1/2 cup coconut

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.).

Nutrition Facts : Calories 101.5, Fat 4.6, SaturatedFat 3.4, Cholesterol 20.6, Sodium 24.5, Carbohydrate 14.9, Fiber 1.1, Sugar 13.3, Protein 0.8

CRANBERRY CURD TART



Cranberry Curd Tart image

Cranberry-almond is a common flavor combination, so it is no surprise that the almond crust pairs so nicely with a cranberry curd in this tart. The clove and ginger in the crust add a little warmth and spice which give the tart depth and complexity. The curd is creamy, yet fresh and bright. Love how beautiful the color is, too. The color makes it looks very festive, and would make a nice addition to your holiday table.

Provided by TheOtherJuliaGulia

Categories     Fruit Tarts

Time 5h20m

Yield 10

Number Of Ingredients 15

1 cup raw almonds
1 cup all-purpose flour
½ cup packed light brown sugar
½ teaspoon kosher salt
¼ teaspoon ground ginger
¼ teaspoon ground cloves
6 tablespoons unsalted butter, softened
12 ounces fresh or frozen cranberries
1 cup packed light brown sugar
¾ cup orange liqueur (such as Grand Marnier®)
¼ teaspoon kosher salt
½ cup unsalted butter, softened
2 large eggs
2 large egg yolks
2 teaspoons grated orange zest

Steps:

  • To make the crust, preheat the oven to 300 degrees F (150 degrees C). Spread almonds onto a rimmed baking sheet.
  • Toast almonds in the preheated oven until fragrant and skins have cracked, about 15 minutes. Let cool, about 5 minutes.
  • Combine almonds, flour, brown sugar, salt, ginger, and cloves in a food processor; pulse until mixture resembles coarse cornmeal, about 12 (1-second) pulses. Add softened butter and pulse until combined, about 5 (1-second) pulses.
  • Press dough into a 10-inch tart pan, using about two thirds for the sides and one third for the bottom. Prick the bottom with a fork and freeze for at least 30 minutes, or up to 1 week.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bake chilled crust in the preheated oven until lightly golden, about 15 minutes. Let cool completely, about 30 minutes.
  • To make curd, combine cranberries, brown sugar, orange liqueur, and salt in a medium saucepan over medium-high heat. Bring to a boil, then reduce heat to medium-low to maintain a simmer. Simmer, stirring occasionally, until cranberries have burst and are very soft, about 10 minutes.
  • Transfer to a blender and blend until smooth, about 30 seconds. Strain back into saucepan through a fine mesh strainer, pressing on solids in strainer. Whisk softened butter into cranberry liquid.
  • Whisk eggs and egg yolks in a separate small bowl until lightened. Slowly whisk about 1 cup of the warm cranberry mixture into the eggs. Add egg-cranberry mixture to remaining cranberry mixture in saucepan, whisking constantly. Place saucepan back over medium-low and cook, whisking constantly, until bubbly and thickened, 5 to 10 minutes. Stir in orange zest. If using immediately, pour into a shallow dish and let cool slightly, about 10 minutes. If making ahead, cool to room temperature and then cover with plastic wrap pressed tightly to the curd's surface before refrigerating.
  • Pour cooled cranberry curd into prebaked crust and smooth top with an offset spatula. Refrigerate until set, about 3 hours. Store at room temperature for up to 2 days.

Nutrition Facts : Calories 500 calories, Carbohydrate 57.2 g, Cholesterol 120.9 mg, Fat 25.4 g, Fiber 3.6 g, Protein 6.5 g, SaturatedFat 11.4 g, Sodium 173.4 mg

RUSTIC CRANBERRY TARTS



Rustic Cranberry Tarts image

I like to serve colorful desserts for gatherings with family and friends. These beautiful tarts are filled with cranberry and citrus flavor, and they're easy to make and serve. -Holly Bauer, West Bend, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2 tarts (6 servings each).

Number Of Ingredients 7

1 cup orange marmalade
1/4 cup sugar
1/4 cup all-purpose flour
4 cups fresh or frozen cranberries, thawed
2 sheets refrigerated pie crust
1 large egg white, lightly beaten
1 tablespoon coarse sugar

Steps:

  • Preheat oven to 425°. In a large bowl, mix marmalade, sugar and flour; stir in cranberries., Unroll 1 pie crust onto a parchment-lined baking sheet. Spoon half of the cranberry mixture over crust to within 2 in. of edge. Fold edge over filling, pleating as you go and leaving a 5-in. opening in the center. Brush folded crust with egg white; sprinkle with half of the coarse sugar., Bake 18-22 minutes or until crust is golden and filling is bubbly. Repeat with remaining ingredients. Transfer tarts to wire racks to cool.

Nutrition Facts : Calories 260 calories, Fat 9g fat (4g saturated fat), Cholesterol 6mg cholesterol, Sodium 144mg sodium, Carbohydrate 45g carbohydrate (24g sugars, Fiber 2g fiber), Protein 2g protein.

APPLE-CRANBERRY TART



Apple-Cranberry Tart image

A treat for all tastes, this one's sweet, tart and nutty all rolled into one. Make it during the holidays, for birthdays, and whenever you crave something fabulous and fruity.-Sonya Labbe, Los Angeles, California

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 14 servings.

Number Of Ingredients 17

1-2/3 cups all-purpose flour
2/3 cup sugar
1/3 cup finely chopped walnuts
2/3 cup cold butter
FILLING:
3 medium tart apples, peeled and thinly sliced
1/2 cup sugar
2 tablespoons cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 cups fresh or frozen cranberries
STREUSEL:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1 teaspoon grated orange zest
1/4 cup cold butter
1/3 cup chopped walnuts

Steps:

  • In a small bowl, combine the flour, sugar and walnuts; cut in butter until crumbly. Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom., In a large bowl, combine the apples, sugar, cornstarch, cinnamon and nutmeg. Gently stir in cranberries. Transfer to crust., Bake at 425° for 25 minutes. In a small bowl, combine the flour, brown sugar and orange zest. Cut in butter until crumbly. Stir in walnuts. Sprinkle over filling. Bake 15-20 minutes longer or until filling is bubbly and topping is golden brown. Cool on a wire rack.

Nutrition Facts :

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