Cranberry Orange Tartlets Recipes

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CRANBERRY-ORANGE CRUMB TART



Cranberry-Orange Crumb Tart image

After my sister took the family to the local cranberry festival, my mom bet me that I couldn't make a holiday pie out of cranberries and oranges. Considering the pie was gone before the holidays arrived, I think I won! -Heather Cunningham, Whitman, Massachusetts

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12 servings.

Number Of Ingredients 15

2 cups crushed cinnamon graham crackers (about 14 whole crackers), divided
1/2 cup sugar, divided
6 tablespoons butter, melted
1/4 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup cold butter, cubed
FILLING:
1 large navel orange
1 cup sugar
3 tablespoons quick-cooking tapioca
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
4 cups fresh or frozen cranberries, thawed
2 tablespoons brandy or cranberry juice

Steps:

  • Preheat oven to 375°. In a small bowl, mix 1-3/4 cups crushed crackers and 1/4 cup sugar; stir in melted butter. Press onto bottom and up sides of an ungreased 11-in. fluted tart pan with removable bottom. Bake 7-8 minutes or until edges are lightly browned. Cool on a wire rack., For topping, in a small bowl, mix flour, brown sugar, and remaining crushed crackers and sugar; cut in cold butter until crumbly. Refrigerate while preparing filling., Finely grate enough 1 Tbsp. zest from orange. Cut a thin slice from the top and bottom of the orange; stand orange upright on a cutting board. Cut off peel and outer membrane, starting from the top. Holding orange over a bowl to catch juices, remove orange sections by cutting along the membrane. Squeeze membrane to reserve additional juice., In a large saucepan, mix sugar, tapioca, baking soda, cinnamon and allspice. Add cranberries, brandy, grated zest and reserved juice; toss to coat. Let stand 15 minutes. Preheat oven to 425°. , Bring cranberry mixture to a full boil, stirring constantly. Add orange sections; heat through. Pour into crust; sprinkle with topping. Bake 10-15 minutes or until topping is golden brown. Cool on a wire rack.

Nutrition Facts : Calories 332 calories, Fat 11g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 207mg sodium, Carbohydrate 56g carbohydrate (38g sugars, Fiber 3g fiber), Protein 2g protein.

CRANBERRY-ORANGE TARTLETS



Cranberry-Orange Tartlets image

I like to mix up my offerings at appetizer parties by including some sweeter selections. With Mascarpone cheese and cranberries in puff pastry shells, these bite-sized beauties are always welcome.-Mary Licata, Pembroke Pines, Florida

Provided by Taste of Home

Categories     Appetizers     Desserts

Time 40m

Yield 6 dozen.

Number Of Ingredients 11

1 package (17.3 ounces) frozen puff pastry, thawed
3/4 cup Mascarpone cheese
1/4 cup sugar
3 tablespoons finely chopped dried cranberries
3 tablespoons beaten egg
2 teaspoons grated orange zest
3 tablespoons finely chopped walnuts
TOPPING:
1/2 cup whole-berry cranberry sauce
3 tablespoons plus 4-1/2 teaspoons water, divided
2 teaspoons cornstarch

Steps:

  • Unfold puff pastry; roll each sheet into a 10-in. square. Cut each into 36 squares. Gently press squares into greased miniature muffin cups. Bake at 375° for 10 minutes. Using the end of a wooden spoon handle, make a 1/2-in. indentation in the center of each., In a small bowl, combine the cheese, sugar, cranberries, egg and orange zest. Place about 1 teaspoon filling in each muffin cup. Sprinkle with walnuts., Bake for 6-8 minutes or until golden brown. Cool completely on wire racks., For topping, in a small saucepan, combine cranberry sauce and 3 tablespoons water. Combine cornstarch and remaining water until smooth; gradually stir into cranberry mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Spoon over tartlets.

Nutrition Facts : Calories 63 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 26mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.

CRANBERRY TARTLETS



Cranberry Tartlets image

Pair leftover pie dough and cranberry sauce for a tasty post-turkey-sandwich dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes 12

Number Of Ingredients 5

12 (2 3/4-inch) squares of dough
6 tablespoons cranberry sauce
1 egg yolk
1 tablespoon heavy cream
Sanding sugar

Steps:

  • Arrange squares of dough in cups of a mini-muffin pan. Top each square with 1 1/2 teaspoons cranberry sauce; fold in edges. Freeze for 30 minutes.
  • Beat together egg yolk and cream. Brush tartlets with egg wash; sprinkle with sanding sugar. Bake at 400 degrees until golden, 30 to 35 minutes.

CRANBERRY-MERINGUE TART



Cranberry-Meringue Tart image

Martha bakes this spectacular cranberry tart at Thanksgiving. It has an easy press-in crust made with a buttery mixture of crushed saltines which balances out the pucker-perfect curd filling. The finishing touch is a creamy meringue "wreath" piped on top.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 3h15m

Yield Serves 8 to 10

Number Of Ingredients 12

4 ounces saltine crackers (about 36; 1 sleeve)
1 stick unsalted butter, softened
1/4 cup sugar
3 1/2 cups fresh or unthawed frozen cranberries (one 12-ounce package)
2/3 cup fresh orange juice (from about 3 oranges
1/2 teaspoon kosher salt (we use Diamond Crystal)
1 1/2 cups sugar
4 tablespoons unsalted butter, cut into pieces
2 large egg yolks (reserve whites for topping), plus 1 large whole egg
3 large egg whites
3/4 cup sugar
1 teaspoon pure vanilla extract

Steps:

  • Crust: Preheat oven to 350°F. Place crackers in the bowl of a food processor and process until finely ground. Add butter and sugar; pulse to combine. Firmly press mixture into the bottom and up sides of a 9-inch fluted tart pan with a removable bottom. Freeze 10 minutes. Bake until crust is golden brown, 20 to 25 minutes. Let cool completely on a wire rack.
  • Filling: Meanwhile, combine cranberries, orange juice, 1/2 cup water, and salt in a saucepan. Bring to a boil, then reduce heat to medium, cover, and simmer, stirring occasionally, until berries burst and are very soft, 10 to 15 minutes. Press mixture through a fine-mesh sieve, scraping back of sieve to get all of pulp (you should have about 1 3/4 cups pulp and liquid); discard solids. Return mixture to pan; stir in sugar and cook over medium-high heat, stirring, until dissolved. Whisk in butter.
  • In a heatproof bowl, whisk together yolks and whole egg, then gradually whisk in half of hot cranberry mixture. Add egg mixture back to pan; cook over medium heat, stirring constantly, until thickened and coating the back of a wooden spoon, about 8 minutes. Strain through sieve (to remove any bits of cooked egg) into tart crust. Press plastic wrap directly on surface of curd and refrigerate until cold, at least 2 hours and up to overnight. (Tart can be made ahead to this point and refrigerated up to 2 days.)
  • Topping: When ready to serve, whisk together egg whites and sugar in a heatproof bowl set over (but not in) a pot of simmering water until hot and sugar has dissolved. Transfer to a mixer bowl and beat on medium-high speed until stiff, glossy peaks form. Whisk in vanilla.
  • Transfer mixture to a piping bag fitted with a large petal tip (such as Wilton 127D) or other decorative tip. To create a wreath, hold bag so wider part of tip faces away from you and bag is almost perpendicular to tart (about 2 inches in from edge, and at a 45 degree angle to it). Press on bag, holding it in one place for a few seconds, then lift up slightly and pull toward you, creating an elongated dollop angled toward edge of tart.
  • Repeat, starting at the same point but angled toward center of tart. Continue to repeat around edge of tart to create wreath shape. (You can also dollop all of meringue over top of tart and create swoops with the back of a spoon.) Brown meringue with a kitchen torch or under broiler, 30 seconds to 1 minute. Finished tart is best eaten the same day, but can be refrigerated, covered, up to 1day.

CRANBERRY CURD TART



Cranberry Curd Tart image

If you are a fan of lemon curd or the classic French tarte au citron, you will love this cranberry version. To minimize kitchen time, make it in stages, preparing the crust and curd a day or two in advance. The finished tart keeps well for a couple of days too. The wheat-free hazelnut crust is adapted from a cookie recipe from the pastry chef and writer David Lebovitz's popular website.

Provided by David Tanis

Categories     pies and tarts, dessert

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 10

1 1/4 cups/180 grams raw hazelnuts
1 cup/125 grams rice flour
1/4 teaspoon salt
1/2 cup/112 grams sugar
6 tablespoons/100 grams softened butter, more as necessary
12 ounces/340 grams cranberries
1 cup/225 grams sugar
Peel (orange part only) and juice of 1 orange (about 1/2 cup)
4 ounces/113 grams softened butter (1 stick)
2 eggs plus 2 egg yolks

Steps:

  • Make the crust: Heat oven to 325 degrees. Put hazelnuts on a baking sheet and roast for 10 to 15 minutes, until skins darken and crack. Put roasted nuts in a clean towel and rub off skins. Discard skins and let nuts cool.
  • In a food processor, grind nuts with half the rice flour until mixture resembles coarse cornmeal. Add remaining rice flour and salt and pulse briefly.
  • Cream sugar and butter in a mixing bowl with a wooden spoon for a minute or two until pale and thick. Add nut mixture and combine until dough comes together. If it seems crumbly, add 1 to 2 tablespoons softened butter or a little cold water.
  • Press dough evenly into a 10-inch tart pan; use half the dough for the sides and half for the bottom. Prick bottom with a fork and freeze for 30 minutes (or several days if desired).
  • Heat oven to 350 degrees. Bake chilled tart shell about 15 minutes until lightly brown. Cool.
  • While the crust bakes and cools, make the cranberry curd: Put cranberries, sugar and orange juice and peel in a saucepan over medium heat. Simmer until cranberries have popped and softened, about 10 minutes. Transfer to a food mill or medium mesh sieve and press cooking liquid and solids into a bowl. (Alternatively, for the most vibrant color, purée the cooked cranberry and orange mixture with an immersion blender or in a food processor or blender. Press through a fine-mesh sieve.) Whisk the butter into the warm liquid.
  • Put eggs and egg yolks into a bowl and beat lightly. Slowly whisk a cup of warm cranberry liquid into the eggs to temper, then combine both and whisk together. Wipe out pot if necessary, return liquid to pot and cook over low heat until nearly bubbling and thickened, about 10 minutes. If using immediately, let cool to room temperature. If working ahead, cool to room temperature, cover with plastic wrap (press wrap against curd) and refrigerate. (Curd may be cooked up to 1 day ahead.)
  • Pour cooled cranberry curd into the cooled prebaked tart shell and smooth top with a spatula. Bake at 350 degrees for 10 minutes to set curd. Cool on a rack. Store at room temperature for up to 2 days.

Nutrition Facts : @context http, Calories 479, UnsaturatedFat 16 grams, Carbohydrate 51 grams, Fat 30 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 12 grams, Sodium 75 milligrams, Sugar 36 grams, TransFat 1 gram

ORANGE-CRANBERRY NUT TARTS



Orange-Cranberry Nut Tarts image

My friend gave me a recipe for orange cookies. I just had to embellish it. Now my friends and family crave these tarts. -Nancy Bruce, Big Timber, Montana

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 4 dozen.

Number Of Ingredients 15

1/2 cup butter, softened
1 cup sugar
1 large egg, room temperature
4 teaspoons grated orange zest
1/4 cup orange juice
2 tablespoons evaporated milk or 2% milk
3 cups all-purpose flour
3 teaspoons baking powder
1/4 teaspoon salt
FILLING:
1 can (14 ounces) whole-berry cranberry sauce
1/2 cup sugar
2 tablespoons orange juice
1 cup chopped walnuts
4 ounces white baking chocolate, melted

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg until blended. Beat in orange zest, orange juice and milk. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Divide dough into 3 portions. On a lightly floured surface, shape each into a 10-in.-long roll. Wrap securely; refrigerate overnight or until firm., For filling, in a small saucepan, combine cranberry sauce, sugar and orange juice. Bring to a boil, stirring constantly; cook and stir 2 minutes. Remove from heat; cool completely. Stir in walnuts., Preheat oven to 375°. Unwrap each portion of dough and cut crosswise into 16 slices. Press onto bottoms and up the sides of greased mini-muffin cups. Fill each with 2 teaspoons cranberry mixture., Bake 8-10 minutes or until edges are light golden. Cool in pans 10 minutes. Remove to wire racks to cool completely. Drizzle with melted white chocolate; let stand until set.

Nutrition Facts : Calories 113 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 60mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.

CRANBERRY CURD TARTLETS



Cranberry Curd Tartlets image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h15m

Yield Makes 40 tartlets

Number Of Ingredients 9

4 cups fresh or unthawed frozen cranberries (from one 14.5-ounce package)
1/2 cup water
2/3 cup fresh orange juice (from about 3 oranges)
5 tablespoons unsalted butter, cut into pieces
1 3/4 cups sugar
Pinch of coarse salt
3 large egg yolks plus 1 large whole egg
40 Pecan Pastry Cups
Whipped cream, for serving

Steps:

  • Place cranberries, water, and orange juice in a saucepan, cover, and cook over medium heat, stirring occasionally, until cranberries burst, about 35 minutes. Press through a fine sieve, scraping back of sieve to get all the pulp (you should have about 1 3/4 cups), and discard solids. Cook pulp in pan with butter, sugar, and salt over medium heat, stirring, until butter is melted and sugar is dissolved, about 7 minutes.
  • Whisk together egg yolks and egg in a medium bowl, then whisk in cranberry mixture, 1 tablespoon at a time. Return mixture to pan and cook over low heat, stirring constantly, until mixture is thickened and coats the back of a wooden spoon, about 8 minutes. Pass through sieve into a bowl (you should have about 3 cups) and press plastic wrap directly on surface of curd to cover. Refrigerate until cold, about 30 minutes. To serve, let guests assemble their own tartlets, or spoon curd into pastry cups and top with whipped cream.

CRANBERRY-ORANGE TART



Cranberry-Orange Tart image

Adapted from a recipe by Garrett Kern. Leftover tart dough makes great Linzer cookies if filled with raspberry jam. Prep time does not include time for tart shell to cool, nor refrigeration time after assembly.

Provided by DrGaellon

Categories     Tarts

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 19

6 ounces butter (1 1/2 sticks)
3 ounces granulated sugar (about 1/2 cup minus 1 tbsp)
1 large egg
1/4 teaspoon table salt
1/2 teaspoon grated orange zest
1/4 teaspoon orange oil (optional)
9 ounces unsifted cake flour (cake flour = 2 cups minus 1 tbsp, all-purpose = 2 cups) or 9 ounces all-purpose flour (cake flour = 2 cups minus 1 tbsp, all-purpose = 2 cups)
12 ounces cream cheese, softened
3 ounces confectioners' sugar (about 3/4 cup unsifted)
1/2 teaspoon freshly grated ginger
1 pinch table salt
8 ounces dried cranberries
1 cup orange juice
4 ounces granulated sugar (about 1/2 cup plus 1 tbsp)
1 pinch table salt
1/2 cup heavy cream
2 tablespoons granulated sugar
2 tablespoons orange juice
1/2 tablespoon finely grated orange zest

Steps:

  • Cream butter and sugar (in a stand mixer, or with a hand-held electric beater) on low speed until well-mixed. Add the egg in three doses, about 1 tbsp at a time; wait until each is fully incorporated, and scrape down the sides of the bowl before adding the next. Add salt, orange zest and optional orange oil. Sift flour, and add to bowl. Mix on low speed about 20 seconds, until a loose dough is formed. Wrap in plastic and pat into a flat disc. Refrigerate at least 1 hour.
  • Roll dough out to about 1/8" thick. Place dough into a 12" tart pan. Dock the bottom of the crust with a fork or rolling docker. Cover dough with parchment or foil and fill with beans or pie weights. Bake in preheated 350°F oven 15 minutes. Remove the weights and bake another 10 minutes until lightly browned. Cool to room temperature.
  • Meanwhile, beat together cream cheese, confectioner's sugar, grated ginger and salt. Beat with paddle attachment until fluffy and well mixed. Refrigerate until needed.
  • Combine cranberries, orange juice, sugar and salt in a medium saucepan. Bring to a boil. Let boil for 2 minutes, then cover tightly and allow to cool to room temperature.
  • Whip heavy cream and sugar until thick and holding fairly stiff peaks. Fold in orange juice and orange zest.
  • Spread cream cheese evenly over bottom of tart crust with an offset spatula, filling the corners. Pour the cranberries over the cheese and spread evenly. Refrigerate 4 hours or overnight. Serve with a dollop of whipped cream and a sprinkling of diced, candied ginger.

Nutrition Facts : Calories 442.2, Fat 25.7, SaturatedFat 16, Cholesterol 92.9, Sodium 244.5, Carbohydrate 49.3, Fiber 1.4, Sugar 28.4, Protein 5.1

CRANBERRY-BRIE TARTLETS



Cranberry-Brie Tartlets image

My family hosts a holiday drop-in each year, and that's where these crescent tartlets made their first appearance. They're easy to make, but look like a gourmet treat. -Cindy Davis, Bonita Springs, Florida

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 4 dozen.

Number Of Ingredients 4

2 tubes (8 ounces each) refrigerated crescent rolls
6 ounces Brie cheese, rind removed
1 cup whole-berry cranberry sauce
1/2 cup chopped pecans

Steps:

  • Preheat oven to 375°. Unroll one tube of crescent dough into one long rectangle; press perforations to seal. Cut into 24 pieces; lightly press each piece onto the bottom and up sides of an ungreased mini-muffin cup. Repeat with remaining crescent dough., Place about 1 rounded teaspoon cheese in each cup; top with cranberry sauce and sprinkle with pecans. Bake 10-15 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 66 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 98mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 2g protein.

CRANBERRY-ORANGE CURD TART



Cranberry-Orange Curd Tart image

A beautiful and tasty tart full of cranberry-orange flavor! If shortbread crusts aren't your thing, feel free to use your favorite pastry crust instead!

Provided by Kim

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 2h

Yield 8

Number Of Ingredients 15

1 cup all-purpose flour
¼ cup white sugar
1 ½ teaspoons ground ginger
¼ teaspoon salt
½ cup unsalted butter, melted
1 teaspoon vanilla extract
¼ teaspoon almond extract
4 egg yolks, at room temperature
1 egg, at room temperature
1 (12 ounce) package fresh cranberries
1 cup white sugar
1 large orange, zested and juiced
1 teaspoon vanilla extract
1 pinch salt
4 tablespoons unsalted butter, cut into 4 pieces

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch tart pan with a removable bottom.
  • Combine flour, sugar, ginger, and salt for crust in a small bowl. Mix in melted butter, vanilla extract, and almond extract until mixture is combined and comes together in a thick dough.
  • Press dough evenly into the bottom and up the sides of the prepared tart pan. Place the tart pan on a large baking sheet.
  • Bake in the preheated oven until golden, 20 to 25 minutes.
  • Beat egg yolks and egg together in a large bowl with an electric mixer. Set aside.
  • Combine cranberries and sugar in a large saucepan. Cook over medium heat until cranberries pop and sugar is dissolved, 8 to 10 minutes. Pour mixture into a blender. Add orange juice, orange zest, vanilla extract, and salt. Leave the lid vent open on the blender; do not seal without having a way to steam to vent, and cover the lid with a kitchen towel.
  • Blend on low speed until mixture is smooth and thoroughly pureed. Pour the warm mixture gradually into the eggs, whisking constantly.
  • Pour curd back into the saucepan and cook over low heat until mixture is thickened, 8 to 10 minutes. Remove from heat and stir in butter, 1 tablespoon at a time, until thoroughly combined, ensuring each piece of butter has thoroughly melted before adding the next. Strain the mixture through a fine-mesh sieve. Discard solids. Pour strained curd into the prepared crust.
  • Bake in the preheated oven until curd is set around the edges and jiggles slightly in the center, 20 to 25 minutes. Allow to cool to room temperature before removing from the tart pan, 30 minutes to 1 hour.

Nutrition Facts : Calories 400.5 calories, Carbohydrate 51.7 g, Cholesterol 171.4 mg, Fat 20.3 g, Fiber 2.9 g, Protein 4.3 g, SaturatedFat 12 g, Sodium 108.5 mg, Sugar 35.4 g

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