In a large bowl, add the prepared apples, fresh cranberries, and bourbon. While the crust bakes and cools, you can make the filling. The crust gets par-baked before the filling is added. I also put in finely chopped walnuts for a nutty flavor. Then egg and half-and-half are added to bring the mixture together. You could also mix it in a food processor if desired.īutter is cut into the dry ingredients. That’s how my grandma dealt with leftover pie dough and filling.) (You could just make a second- smaller – tart as well. You can prepare this recipe in a standard tart pan you’ll just have leftover crust and filling. How to Make an Apple Cranberry Tart:įirst, you’ll need a deep tart pan with a removable bottom. Now that I’ve tempted you with all the tasty details, let me walk you through the recipe. It truly is an amazing combination of flavors. The crust incorporates finely chopped walnuts, and the filling is sprinkled with orange zest, ginger, cinnamon, allspice, and nutmeg. This Apple Cranberry Tart would be a delicious dessert for Thanksgiving, Christmas, New Year’s, Valentine’s or anything you’re celebrating during the next few months.īesides the cranberries, this tart recipe has hints of other seasonally inspired flavors. In this recipe, I used these luscious berries to dress up a standard apple tart for fall and winter. Their brilliant red color and little round shape add to the visual appeal of both sweet and savory dishes. That burst of fresh tartness helps to cut the sweetness of a lot of holiday desserts. My reasons? Here’s a couple of them: First, cranberries are delicious. I don’t know about you, but I enjoy baking with cranberries this time of year. It’s been a little while since I made this tart, but I couldn’t be more excited about sharing it with you. You might remember when I teased you a couple of weeks ago with this Apple Cranberry Tart in my Christmas Kitchen Decorations blog post. If using frozen berries, be sure to thaw them and blot them dry thoroughly before using.4 Apple Cranberry Tart Apple Cranberry Tart: Serve with ice cream or whipped cream.įrozen cranberries can retain a lot of liquid, which might make your pie soggy. Transfer to a rack and let cool completely. Dollop spoonfuls of the batter over the cranberry filling, leaving gaps in between.īake the pie until the batter is golden brown and the crust is browned and cooked through, 50 to 55 minutes. Beat in the remaining 1/4 cup brown sugar and the granulated sugar, then beat in the flour, melted butter and almond extract the batter should be the consistency of cake batter. Spread the mixture in the crust.īeat the egg in a medium bowl with a mixer on medium-high speed until light in color and thick like whipped cream, about 5 minutes. Make the filling: Combine the cranberries, almonds, 1/2 cup brown sugar, the cinnamon, allspice and salt in a bowl and toss until evenly coated. Refrigerate the crust at least 1 hour before filling and baking. Trim any overhanging dough, then crimp the edges with your fingers. Roll out the dough on a lightly floured surface into a 13-inch round. Wrap tightly and refrigerate until firm, at least 1 hour and up to overnight. Turn out the dough onto a sheet of plastic wrap and press into a 6-inch disk. Pinch the dough with your fingers: If it doesn’t hold together, add up to 1 more tablespoon ice water, a little at a time. Drizzle in the vinegar and 3 tablespoons ice water, then pulse a few more times until the dough starts to clump together. Add the butter and pulse a few times until the mixture looks like coarse meal with some pea-size bits of butter. Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine.
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