Cranberry And Tart Apple Gelees Recipes

QUICK APPLE CRANBERRY TART

Steps:

• On a lightly floured surface, roll half of the pastry into a 13-in. circle. Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom or press onto the bottom and 1 in. up the sides of a 10-in. springform pan. , In a large bowl, combine the cranberries, apples, brown sugar, flour and cinnamon; pour into crust. Dot with butter. Cut leaf shapes from the remaining pastry. Place over filling. , Place tart pan on a baking sheet. Bake at 425° for 35-40 minutes or until filling is hot and bubbly and crust is golden. Cool on a wire rack. Serve warm.

APPLE-CRANBERRY TART

Steps:

• Place cranberries in a small bowl. Cover with boiling water. Let soak until plump, about 15 minutes. Drain.
• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet lightly with cooking spray.
• Cut a deep vertical slice into both sides of each apple, being sure not to cut through to the core. Attach 1 apple to a spiralizer fitted with the straight-flat blade and cut into thin half-slices. Repeat with second apple.
• Combine cranberries, apple slices, lemon juice, and vanilla extract in a bowl; toss to coat.
• Mix white sugar, cornstarch, cinnamon, nutmeg, and salt together in a bowl. Stir into the apple mixture.
• Roll pie crust out into a 10-inch round on a floured work surface. Transfer to the baking sheet.
• Spoon apple mixture into the center of the crust, leaving a 2-inch border. Lift up edges of crust and fold around apple mixture. Brush edges with egg white. Sprinkle turbinado sugar all over tart.
• Bake in the preheated oven until apples are tender and crust is golden brown, 38 to 40 minutes. Transfer to a serving plate and slice.

APPLE-CRANBERRY TART

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.

RUSTIC CRANBERRY-APPLE TART

Steps:

• Preheat the oven to 415 degrees F (210 degrees C). Line a baking sheet with parchment paper.
• Arrange pie crust on the prepared baking sheet. Mix walnuts, brown sugar, 1 egg, butter, and vanilla extract together in a bowl. Spread the walnut filling over the pie crust, leaving a 1-inch border. Reserve 2 tablespoons of the filling in the bowl.
• Arrange apple slices in a circular pattern over the filling. Sprinkle cranberries over the apples. Drop small amounts of the reserved walnut filling here and there over the apples. Fold crust over the filling, overlapping as necessary to form a rustic circle.
• Beat remaining egg and water together to make egg wash. Brush edges of crust with the egg wash. Sprinkle Demerara sugar on top.
• Bake in the preheated oven until the crust is browned and apples are bubbling, about 30 minutes. Place baking sheet on a cooling rack for 30 minutes. Lift up tart using the parchment paper and place directly on a cooling rack for 1 hour.
• Run a large knife or angled cake spatula under the tart to release the parchment paper and transfer to a serving tray.

CRANBERRY AND TART APPLE GELEES

Steps:

• For cranberry gelées:
• Wipe 8x8x2-inch glass baking dish with damp cloth. Line dish with plastic wrap, pressing to adhere. Place small plate in freezer.
• Mix first 7 ingredients in heavy large saucepan; bring to boil. Reduce heat to medium; simmer uncovered until fruit is very tender, stirring often, about 15 minutes. Cool slightly. Working in batches, puree mixture in blender until smooth.
• Transfer puree to heavy medium saucepan. Stir in pectin and cloves. Bring to boil, reduce heat to medium, and simmer uncovered until puree isvery thick (like applesauce), stirring frequently, about 50 minutes. (Gelée is done when 1/2 teaspoon puree placed on plate in freezer gels after 1 minute.)
• Transfer puree to prepared dish; smooth top. Let stand 2 hours at room temperature. Cover; chill gelée until firm, about 3 hours longer.
• For tart apple gelées:
• Wipe 8x8x2-inch glass baking dish with damp cloth. Line dish with plastic wrap, pressing to adhere. Place small plate in freezer.
• Combine first 6 ingredients in large saucepan; bring to boil. Reduce heat to medium and simmer uncovered until fruit is very tender, stirring often, about 15 minutes. Cool slightly. Working in batches, puree mixture in blender until smooth.
• Transfer puree to heavy medium saucepan. Stir in pectin. Bring to boil, reduce heat to medium, and simmer uncovered until puree is very thick (like applesauce), stirring frequently, about 50 minutes. (Gelée is done when 1/2 teaspoon puree placed on plate in freezer gels after 1 minute.) Stir in enough food coloring to obtain appealing green color (about 20 drops of green and 5 drops of yellow).
• Transfer puree to prepared dish; smooth top. Let stand 2 hours at room temperature. Cover; chill gelée until firm, about 3 hours longer.
• Invert both gelées onto work surface. Peel off plastic. Cut into 1-inch squares. Roll squares in sparkling sugar to coat. (Can be made 1 week ahead. Store airtight at room temperature.)