Cranberry Tart With Crème Fraîche Whipped Cream Recipes

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.

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.

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.

Steps:

• Peel pears, sliced in half lengthwise, and core. Squeeze lemon over pears; set aside.
• In a heavy skillet over medium heat, melt butter. Add sugar and stir constantly until dissolved. Cook, swirling pan, until mixture turns a deep amber. Place pears in caramel and cook over medium heat for 20 minutes, turning occasionally, until soft.
• Fit 2 pear halves, cut side up, in each tart mold. Fill in gaps with cranberries. Pour remaining caramel over fruit. Let cool.
• Roll out pastry to 1/8 inch thick; cut out 4 4 1/2-inch circles. Lay one over each mold, tucking in all around. Chill 1/2 hour.
• Heat oven to 400 degrees. Set tart molds on a baking sheet and bake 20 to 25 minutes, or until pastry is golden brown. Let cool 10 minutes. Place a dessert plate on top of each tart, quickly invert, and serve with creme fraiche or whipped cream.

Steps:

• Sprinkle gelatin over water in a small bowl; let stand until softened, about 5 minutes.
• Combine cranberries, sugar, jelly, and cognac in a saucepan and cook over low heat until cranberries are soft but not bursting, 12 to 15 minutes. Do not overcook or the mixture will become too watery. Remove from heat and let cool slightly. Stir in gelatin mixture and let cool completely.
• Pour cranberry filling into cooled tart shell and chill for at least 1 hour before serving.

Steps:

• In a food processor, combine flour and sugar, and pulse to mix. Add butter, and pulse until it is the consistency of fine meal. In a small bowl, whisk together the egg yolk and cream. Add to flour mixture, and pulse a few times until dough barely comes together.
• Turn dough out onto a lightly floured work surface. Dip the heel of your hand in flour, and working with small sections, smear dough away from you to blend it together. Gather into a ball, and flatten into a disk. Wrap in plastic wrap, and chill at least 2 hours. Then roll out dough to 1/8-inch thick, and line a 12-inch tart with it. Chill.
• In a large, deep saucepan, mix 1/2 cup water with sugar. Add vanilla bean and seeds and cinnamon stick. Bring to a boil. When sugar begins to color, 3 to 4 minutes, tilt and swirl pan to cook evenly. When mixture is an even caramel color, remove from heat.
• Preheat oven to 350 degrees.
• Add fresh and dried cranberries, and orange juice. Return to heat, and cook 5 to 8 more minutes, until cranberries swell and begin to pop and any hardened sugar has dissolved. Strain liquid into a bowl, reserving fruit in a mixing bowl. Return liquid to a saucepan, bring to a boil and whisk in cornstarch mixture. Cook until juice is shiny, bubbly and slightly thickened, 1 to 2 minutes. Add to fruit. Let cool, then discard vanilla bean and cinnamon stick. There should be about 3 cups of filling.
• In a food processor, combine flour, sugar and cinnamon, and pulse to mix. Add butter, and pulse until it's the consistency of coarse meal. Add egg, and pulse just to combine.
• Spoon compote into tart shell, and spread in a thin layer. Crumble topping evenly over the top. Bake until compote is bubbling and topping is browned, 35 to 45 minutes.