Cranberry Tart With Creme Fraiche Whipped Cream Recipes

CRANBERRY TART WITH CREME FRAICHE WHIPPED CREAM

Steps:

• Bring 1/2 cup water, the berries, sugar, and cinnamon to a simmer in a medium saucepan over medium-high heat. Cook, stirring, until the berries pop, about 2 minutes. Drain in a sieve set over a bowl. Return strained liquid and cinnamon stick to pan; reserve berries in bowl. Simmer liquid over medium-low heat until thickened, about 15 minutes. Pour syrup over berries; let cool. Discard cinnamon.
• Bring pate sucree to room temperature. On a lightly floured surface, roll out dough to 1/8 inch thick. Transfer to a 9-inch square or round tart pan with a removable bottom. Trim edges, leaving a 1/2-inch overhang. Tuck edges of dough under to create a double thickness, and press firmly against sides of pan. Press bottom of dough firmly into tart pan. Chill in freezer 20 minutes.
• Preheat oven to 400 degrees. Line tart shell with parchment or foil, and fill with pie weights or dried beans. Bake until golden brown, about 25 minutes. Transfer to a wire rack. Remove pie weights and parchment. Let cool completely.
• Reduce oven temperature to 350 degrees. Brush tart shell with egg white. Fill with cranberry mixture and syrup from bowl. Bake until syrup is only slightly runny and berries begin to brown, 45 to 60 minutes (if pastry edges brown too quickly, cover with a band of foil).
• Meanwhile, beat cream to soft peaks. Beat in creme fraiche; refrigerate. Let tart cool on rack until cool enough to remove from tin. Serve warm, with creme fraiche whipped cream.

CRANBERRY TART WITH CRèME FRAîCHE WHIPPED CREAM

Steps:

• Bring 1/2 cup water and the berries, sugar, and cinnamon to a simmer in a medium saucepan over medium-high heat. Cook, stirring, until the berries pop, about 2 minutes. Drain in a sieve set over a bowl. Return the strained liquid and cinnamon stick to pan; reserve the berries in the bowl. Simmer the liquid over medium-low heat until thickened, about 15 minutes. Pour the syrup over berries; let cool. Discard the cinnamon.
• Bring the pâte sucrée to room temperature. On a lightly floured surface, roll out the dough to 1/8 inch thick. Transfer to a 9-inch square or round tart pan with a removable bottom. Trim the edges, leaving a 1/2-inch overhang. Tuck the edges of the dough under to create a double thickness, and press firmly against the sides of the pan. Press the bottom of the dough firmly into the tart pan. Chill in the freezer 20 minutes.
• Preheat the oven to 400°F. Line the tart shell with parchment or foil, and fill with pie weights or dried beans. Bake until golden brown, about 25 minutes. Transfer to a wire rack. Remove the pie weights and parchment. Let cool completely.
• Reduce the oven temperature to 350°F. Brush the tart shell with the egg white. Fill with the cranberry mixture and syrup from the bowl. Bake until the syrup is only slightly runny and the berries begin to brown, 45 to 60 minutes (if the pastry edges brown too quickly, cover with a band of foil).
• Meanwhile, beat the cream to soft peaks. Beat in the crème fraîche; refrigerate.
• Let the tart cool on a rack until cool enough to remove from the tin. Serve warm, with crème fraîche whipped cream.

PECAN CRANBERRY TART

Steps:

• Preheat oven to 350°F.
• Lightly toast pecans in a shallow baking pan in middle of oven until fragrant but not darker, about 5 minutes, then cool. Leave oven on.
• Cook 1/2 cup sugar in a dry 2-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork (to help sugar melt evenly), until sugar is melted into a deep golden caramel. Tilt pan and carefully add corn syrup (caramel will harden and steam vigorously). Cook over moderately low heat, stirring, until caramel is dissolved.
• Remove pan from heat and add butter, stirring until melted, then cool caramel until it stops bubbling. Whisk together eggs, salt, vanilla, and remaining 1/4 cup sugar, then add caramel in a stream, whisking constantly. 3Spread pecans and cranberries evenly in tart shell and pour caramel over them, tapping pecans and cranberries down to coat thoroughly. Bake tart in middle of oven until filling is set, 30 to 35 minutes. Cool completely in pan on a rack before removing rim of pan.

CRANBERRY-MAPLE PUDDING CAKE

Steps:

• Position rack in center of oven and preheat to 400°F. Combine first 4 ingredients and pinch of salt in medium saucepan. Bring to boil, stirring occasionally. Reduce heat and simmer 1 minute. Remove from heat.
• Whisk flour, cornmeal, baking powder, and 1/2 teaspoon salt in medium bowl. Whisk egg and sugar in another medium bowl. Whisk milk, melted butter, and vanilla into egg mixture. Add flour mixture to egg mixture; whisk to blend. Pour warm cranberry mixture into 11x7x2-inch or 8x8x2-inch glass or ceramic baking dish. Pour batter over.
• Bake cake until golden and cranberry mixture bubbles at edges, about 28 minutes. Cool 15 minutes. Serve cake warm topped with crème fraîche, whipped cream, or vanilla ice cream.

CRANBERRY EGGNOG TART

Steps:

• Make crust:
• Pulse together all crust ingredients in a food processor just until a dough forms. Press dough evenly onto bottom and up side of quiche pan with floured fingers. Chill shell until firm, about 30 minutes.
• Put oven rack in middle position and preheat oven to 350°F.
• Line shell with foil and fill with pie weights, then bake until edge is pale golden, 20 to 25 minutes. Carefully remove foil and pie weights and bake shell until edge is golden and bottom is pale golden, 15 to 20 minutes more. Cool completely in pan on a rack.
• Reduce oven temperature to 300°F.
• Make filling:
• Blend cream cheese, crème fraîche, and sugar in cleaned food processor until creamy, about 1 minute. Add whole eggs, yolks, bourbon, vanilla, nutmeg, and salt and process until smooth.
• Melt jam with water in a small heavy saucepan over moderately low heat, stirring until smooth. Spread half of jam evenly over bottom of shell(reserving remaining jam in saucepan). Let layer of jam stand until set, about 5 minutes, then gently pour cream cheese mixture over it.
• Bake tart:
• Cover edge of tart shell with pie shield or foil and bake until filling is set but still trembles slightly in center, 35 to 40 minutes (filling will continue to set as it cools).
• Cool tart completely in pan on a rack. Reheat remaining jam over low heat, stirring, until pourable, then pour over filling and spread evenly with offset spatula. Chill tart, uncovered, until cold, at least 2 hours.
• Just before serving, remove side of pan.