CRANBERRY TART WITH CREME FRAICHE WHIPPED CREAM
This simple cranberry tart, exploding with bold flavors, is served with a mixture of creme fraiche and whipped cream to create the perfect dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch tart
Number Of Ingredients 8
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 WHIPPED CREAM
I came up with this recipe when I decided to do something a little different with cranberries. I used it to top a tart filled with chocolate truffle filling and it worked out great.
Provided by Danzarth
Categories Dessert
Time 40m
Yield 40-50 serving(s)
Number Of Ingredients 5
Steps:
- Combine water and sugar in a saucepan and place over high heat. When mixture comes to a boil, add cranberries and return to boil. Simmer for ten minutes. Strain mixture, squeezing to preserve as much liquid as possible. Discard the berry pulp. Allow cranberry sauce to cool, covered, at room temperature.
- Combine cream and sugar in large bowl. Beat with hand mixer until it forms stiff peaks.
- In a large bowl, stir 1/4 of the whipped cream into the cranberry sauce. Once combined, fold the remaining cream into the mixture, half at a time.
- Store, covered, in the refrigerator.
Nutrition Facts : Calories 319, Fat 25, SaturatedFat 15.6, Cholesterol 92.5, Sodium 25.9, Carbohydrate 24.2, Fiber 0.4, Sugar 21.6, Protein 1.4
CRANBERRY WHIP
Tart at first bite, but then you can't get enough! Wonderfully festive. Great way to use fresh cranberries. Sort of like a waldorf salad but better!
Provided by Deena
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes
Time 8h30m
Yield 12
Number Of Ingredients 6
Steps:
- In a large bowl, mix cranberries, miniature marshmallows, and sugar. Cover, and chill in the refrigerator 8 hours, or overnight.
- Mix apples and walnuts into the cranberry mixture. Fold in whipped heavy cream just before serving. Serve cold.
Nutrition Facts : Calories 395.1 calories, Carbohydrate 56.5 g, Cholesterol 54.3 mg, Fat 18 g, Fiber 2.5 g, Protein 1.8 g, SaturatedFat 9.5 g, Sodium 62.8 mg, Sugar 41.8 g
CRANBERRY-STUDDED CRèME FRAîCHE SCONES
Categories Bread Fruit Breakfast Brunch Bake Mother's Day Cranberry Sour Cream Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Whisk first 5 ingredients in large bowl to blend. Rub in butter with fingertips until mixture resembles fine meal. Mix in cranberries.
- Separate 1 egg; place white in small bowl and reserve. Place yolk in medium bowl. Whisk whole egg, crème fraîche and vanilla into yolk. Gently stir crème fraîche mixture into flour mixture (dough will be very moist). Turn dough out onto generously floured work surface. Divide dough in half. Press each half into 6-inch round about 1/2 inch thick. Cut each round into 6 wedges. Beat reserved white until foamy; brush over wedges. Sprinkle with sugar. Transfer wedges to baking sheet, spacing 1 inch apart.
- Bake scones until pale golden and toothpick inserted into center comes out clean, about 25 minutes. Serve scones warm or at room temperature.
SILKY CREME FRAICHE WHIPPED CREAM
A little créme fraiche adds a pleasant tang to an otherwise plain whipped cream, and the small amount of gelatin brings double the benefits: it makes it silky-smooth and a dream to work with for piping on Martha's Roberta Heart Cakes. It also stabilizes the mixture so it will stay fluffy and scoopable for days.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Time 3h10m
Yield Makes about 3 1/2 cups
Number Of Ingredients 5
Steps:
- Sprinkle gelatin over 1 tablespoon cold water; let stand 5 minutes. Meanwhile, heat 1/4 cup heavy cream in a small pot over medium until bubbling around edges. Stir in gelatin mixture, reduce heat to low, and cook, stirring, until dissolved. Stir mixture into remaining 1 1/4 cups heavy cream. Refrigerate until cold and beginning to set, at least 2 hours or, covered, up to 2 days.
- Add confectioners' sugar to cream mixture and whisk to soft peaks. Whisk in vanilla and crème fraîche. Refrigerate until firm but still silky, at least 1 hour, or, in an airtight container, up to 1 day.
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