Nytimes recipes cranberry torte12/3/2023 ![]() Blind-bake the crust by covering it with foil and filling the tart pan with pie weights.Trim or fold over any excess dough around the edges, poke it several times with the tines of a fork to prevent shrinkage, and place the tart pan in the refrigerator or freezer to chill for at least fifteen minutes and up to one hour. Carefully center the tart dough in the pan and press it into the bottom and sides.Roll the dough out, rotating it and turning it frequently and adding more flour as necessary to keep it from sticking, until it is the size of your tart pan and between ¼ and ⅛ of an inch thick.Preheat the oven to 375 and liberally dust a pastry board or mat and your rolling pin with flour.If your dough was chilled for longer than an hour, remove from the refrigerator and allow to soften for ten minutes before rolling it out.Place the dough in the refrigerator to relax for at least an hour and preferably several hours or overnight. Knead the dough until it forms a ball and flatten into a disc.Remove the dough to a bowl or a well-floured board. Beat the egg, cream and water together in a small bowl.Add the butter and process until the mixture resembles coarse meal. Make the tart dough: Combine the flour, sugar and salt in the bowl of a food processor and pulse a few times to mix.Allow to cool or refrigerate if making in advance.Stir in the softened butter and continue to stir until the butter has melted.Use a spatula to gently push the curd through the sieve leaving behind any pieces of cooked egg. Remove from heat and pour the curd into a fine-mesh strainer set over a bowl.Add the cranberry puree and heat over medium or medium-low heat, stirring constantly until the mixture thickens and coats the back of a spoon, about ten minutes.In a medium saucepan, combine the egg yolks and sugar and whisk until lightened in color.Pour the cranberries into a fine-mesh sieve set over a large bowl and stir with a spatula until all that is left in the sieve is the skins and seeds and you have a cranberry puree in the bowl.Cook until the cranberries have broken down, about ten minutes. To make the cranberry curd, combine cranberries, water and orange juice and zest in a medium saucepan over medium heat.If so, please let me know how it turned out! I hope that you find an occasion to make my cranberry curd tart this holiday season. You can also garnish the tart with pomegranate seeds, which look beautiful, or some strips of orange zest. If you need more detaield instructions, I followed this recipe. ![]() That’s a fun project as well! It’s quite simple: soak cranberries in a simple syrup for several hours and then roll them in sugar. I mentioned the sugared cranberries that I used to garnish the tart. Then, all that is left is to fill the tart and bake it for just a few minutes to set the curd. If you were serving the tart in the evening, you could roll out, chill and blind-bake the tart shell that morning. Likewise, you can make the cranberry curd as much as a day or two in advance and store it in the refrigerator. So, you can make and refrigerate the tart dough several days before you plan to serve the finished tart. However, the good news is that the steps can be broken down into different parts and prepared in advance. On the other hand, it’s no more work than making a tarte au citron, and we’ve seen the contestants on The Great British Baking Show make that in only a few hours, right? That guy!) So, as someone who has now made this tart multiple times, I can tell you that it is a bit of a project. (The real hero here is my husband who ate the first tart and then gamely ate the second tart as well. So, I made the tart again adjusting the recipe for the tart dough and increasing the quantity of cranberry curd. It wasn’t diasastrous but it wasn’t perfect either. And the amount of curd wasn’t quite enough to fill the shell. I underbaked the tart shell so it wasn’t as crispy as I wanted it to be. I have to confess, the first time I made this tart, I was not happy with the results. But looks-wise, none of them can compete with the stunning rosy-red color of this cranberry curd tart and when you garnish it with these sugared cranberries? Forget about it! The cranberry curd tart wins all the Thanksgiving dessert beauty contests. When it comes to Thanksgiving desserts, I love pumpkin, apple and even pecan pie as much as the next girl. It’s the same sweet-tart velvety cranbery curd that I made before, but now encased in a flaky, buttery tart shell. ![]() That’s why I came up with this elegant cranberry curd tart. But I think they deserve a spot on the dessert table as well. Of course, cranberries make an appearance at my Thanksgiving celebration in the form of homemade cranberry relish. ![]()
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