NUT-CRUSTED CRANBERRY TART
A touch of cognac really brings out the flavor of the cranberries in this fall-friendly tart. Martha made this recipe on episode 701 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 8-by-11-inch tart
Number Of Ingredients 7
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.
CRANBERRY SAUCE QUICK CROSTATA WITH ALMOND CRUMBLE
Steps:
- For the crumble topping: Combine the flour, almonds, sugar and a pinch of salt in a small bowl. Drizzle in the butter and use your fingers to fully incorporate. Set aside.
- For the galette: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- Stir the cranberry sauce in a bowl with the sugar, cornstarch and orange zest and juice.
- Put the pie dough round on the prepared baking sheet. Spread the cranberry mixture evenly over the crust, leaving a 1 1/2-inch border, then fold and pleat the exposed crust to partially cover the filling. Brush the crust lightly with the milk and sprinkle generously with sugar. Sprinkle the crumble topping over the cranberry, leaving a little border exposed.
- Bake until the crust and topping are golden brown, about 35 minutes. Cool on a rack before serving.
CROSTATA DI NOCI E MIRTILLI ROSSI: CRANBERRY WALNUT TART
This recipe comes from the 1998 Recipes of the Five Brothers: Volume I cookbook by Lipton. My mother made this once, and it was delicious. It is, however, very tart - so add more sugar to the cranberry filling if tart is not your thing. The recipe is for both the dough and the filling, and prep time includes 1 hour chill time.
Provided by SeaChelle
Categories Tarts
Time 1h25m
Yield 1 tart, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a food processor, combine flour, 2 tablespoons sugar, and salt. Pulse briefly to combine.
- Add chilled butter and lemon rind, pulse 10-12 times or until butter mixture resembles coarse oatmeal.
- With food processor running, add ice water all at once.
- Process for about 10 seconds until a ball of dough forms.
- Turn dough onto a sheet of plastic wrap. Flatten to form a 1-inch circle. Wrap dough tightly and refrigerate at least one hour.
- Roll dough into an 11-inch circle on a lightly floured surface. Place dough on a baking sheet.
- In a large bowl, thoroughly combine cranberries, walnuts, 3 tablespoons of sugar, and brown sugar.
- Spoon cranberry mixture over crust, leaving about a 1-inch border around the outside edge. Fold dough over cranberries, pinching as necessary to keep it in place.
- Bake 15-18 minutes, or until crust is golden and berries are juicy.
- Cool on a rack about 10 minutes. Dust with sifted confectioners sugar.
- Serve warm.
Nutrition Facts : Calories 218.5, Fat 8.1, SaturatedFat 4.9, Cholesterol 20.4, Sodium 100.9, Carbohydrate 34.8, Fiber 2.1, Sugar 16.3, Protein 2.4
CRANBERRY-WALNUT CROSTATA
Provided by Food Network
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees.
- To make the dough combine flour, butter, sugar and salt in a food processor and pulse until the mixture resembles a coarse meal. With the machine running, slowly add ice water just until dough forms. Cover and chill for 30 minutes.
- On a lightly floured surface, roll out dough into an 11-inch round. Transfer the dough to a baking sheet.
- In a bowl combine cranberries, walnuts, sugar and dark brown sugar and toss together. Place cranberry mixture in the tart shell, leaving a 1 1/2-inch border around the outside edge. Raise the borders of dough to enclose the sides of the tart, draping it over the fruit. Gently press the edge of the folded dough onto the baking sheet, being careful not to mash the fruit. Pinch the pleats that form from the draping.
- Bake the tart for 15 to 18 minutes or until the crust is golden brown and the berries are juicy. Cool the crostata on a rack for 10 minutes and dust with confectioner's sugar.
CROSTATA DE NOCI E MIRTILLI ROSSI (CRANBERRY WALNU
A free form cranberry tart, easy to make, delicious to eat. Source unknown
Provided by Lynnda Cloutier @eatygourmet
Categories Fruit Desserts
Number Of Ingredients 13
Steps:
- IN food processor, mix flour, sugar and salt. Pulse briefly to mix. Add chilled butter and lemon rind, pulse 10 to 12 times or til butter mixture resembles coarse oatmeal. With food processor running, add ice water all at once. Process for about 10 second until a ball of dough forms. Turn dough onto a sheet of plastic wrap. Flatten to form a 7 inch circle. Wrap dough tightly and refrigerate at least 1 hour
- Roll dough into an 11 inch circle on lightly floured surface. Put dough on baking sheet. In large bowl, thoroughly mix cranberries, walnuts, sugar and brown sugar. Spoon cranberry mixture over crust leaving about 1 1 inch border around the outside edge. Fold dough over cranberries, pinching as needed to keep it in place. Bake 15 to 18 minutes or til crust is golden and berries are juicy. Cool on rack abut 10 minutes. Dust with sifted powdered sugar. Serves warm. serves 6 to 8
CRANBERRY WALNUT TART
Nut tarts are often too sweet, but this one is made perfect with the addition of tart cranberries. Another long-time holiday tradition dish in my home, this was originally published in Bon Appetit in January, 1991 and was so popular it appeared again in November, 2003. Prep time includes chilling time for the dough.
Provided by Epi Curious
Categories Tarts
Time 1h10m
Yield 1 tart, 10 serving(s)
Number Of Ingredients 9
Steps:
- Make shell:.
- Roll out dough into a 13-inch round (1/8 inch thick) on a floured surface with a floured rolling pin and fit into tart pan. Trim edge of dough, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom of shell all over with a fork, then chill 30 minutes.
- Put oven rack in lower third of oven and preheat oven to 425°F Line shell with foil and fill with pie weights.
- Bake until pastry is set and pale golden on rim, about 15 minutes. Carefully remove foil and weights and bake shell until pale golden all over, 5 to 10 minutes more. Transfer shell in pan to a rack.
- Make filling:.
- Move oven rack to middle position and reduce oven temperature to 350°F.
- Whisk together eggs, brown sugar, corn syrup, butter, salt, and vanilla in a bowl until smooth, then stir in cranberries and walnuts.
- Pour filling into shell and bake tart until filling is set and golden, 40 to 45 minutes. (If pastry edge darkens before tart is done, cover edge with a pie shield or foil.) Cool completely in pan on rack.
Nutrition Facts : Calories 265.6, Fat 13.8, SaturatedFat 4.1, Cholesterol 75.7, Sodium 190.3, Carbohydrate 35, Fiber 1.3, Sugar 21.2, Protein 3.8
ALMOND TART--CROSTATA DI MANDORLE
Make and share this Almond Tart--Crostata di Mandorle recipe from Food.com.
Provided by Mamie37
Categories Tarts
Time 1h15m
Yield 1 tart
Number Of Ingredients 8
Steps:
- Roll out the dough 1/8 inch thick on a floured surface.
- Fit it into a 9 inch tart pan with a removable fluted rim, and crimp the edge.
- Chill the shell for 30 minutes.
- Spread the jam on the bottom of the shell.
- In the bowl of an electric mixer, beat the eggs until they are foamy and beat in the granulated sugar gradually.
- Crumble the almond paste into the egg mixture, and beat until it is combined well.
- Fold in the flour gently but throughly.
- Spread the mixture evenly over the jam and sprinkle it with the almonds.
- Bake the tart in the lower third of a preheated 350 degree oven for 35 to 40 minutes, or until it is golden and firm in the center.
- Let it cool in the pan on a rack for 10 minutes.
- Remove the rim, let the tart cool completely on the rack, and dust with confectioners sugar.
CRANBERRY-WALNUT CORNBREAD
Make and share this Cranberry-Walnut Cornbread recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425°; grease a 9 x 5 inch loaf pan or spray it with cooking spray.
- Combine cornmeal, flour, brown sugar, salt, baking soda, and orange zest in a bowl.
- Add in the cranberries and walnuts; stir to combine.
- In a small bowl, mix the eggs and buttermilk with a whisk; add to the dry ingredients and pour the melted butter on top.
- Stir just until all ingredients are moistened and thoroughly blended; don't overmix.
- Pour batter into prepared pan; bake in the center of the oven for 35-40 minutes, until cornbread is golden around the edges and a cake tester inserted into the center comes out clean; let stand for 15 minutes before cutting into thick slices to serve.
PLUM WALNUT TART
The cookie crust for this recipe is a wonderful secret and I use it as the base of many pies now. I take several shortcuts with this recipe. I live in the tropics so I rarely chill things as it just goes soft within 5 minutes. So I just press the dough straight into a Pyrex flan tin (or similar table suitable dish that can tolerate the oven). I save any rolling for the lattice top and I'm not that fussy with how it looks as it comes out well and homemade looking and disappears so quickly. I use the big 800g + tins of plums and often use 2 tins as I like plums. This crust works will with other fruit that is pie friendly.
Provided by Missy Wombat
Categories Pie
Time 1h15m
Yield 1 9inch tart
Number Of Ingredients 13
Steps:
- Cream the butter and sugar.
- Add the egg, egg yolk, walnuts cinnamon and lemon rind and mix well.
- Sift the flour and baking powder together.
- Add to the eggs and mix to a smooth dough.
- Chill several hours or until firm.
- Butter and flour a 9 inch cake pan.
- Roll half of the dough into a circle and fit it into the bottom and sides of the pan.
- Mix the plums with the flour, sugar and walnuts and pour into the pastry lined pan.
- Roll out remaining dough and cut into 1/2 inch strips.
- Lay them over the top of the tart to make a lattice top.
- Trim edges.
- Bake in a preheated 350°F oven for 40-45 minutes until crust is brown.
Nutrition Facts : Calories 2632.3, Fat 101.7, SaturatedFat 49.1, Cholesterol 535.2, Sodium 784.4, Carbohydrate 401.1, Fiber 18.8, Sugar 206.9, Protein 43.1
APPLE WALNUT TART
Make and share this Apple Walnut Tart recipe from Food.com.
Provided by SusieQusie
Categories Dessert
Time 1h40m
Yield 1 9inch tart
Number Of Ingredients 9
Steps:
- Prebake tart shell and brush warm shell with apricot preserves. (SQ note - Baking time was not included in this recipe but listening to reviewers leads me to think that 15 minutes at 350F should be about right.).
- Peel, core and slice apples.
- Sprinkle with lemon juice.
- Arrange apple slices in tart shell.
- Scatter walnuts on top of fruit.
- Combine sugar, flour and cinnamon in small bowl.
- Add butter and work with fingers to form a crumb topping.
- Sprinkle over tart.
- Bake at 400 for about 40 minutes or until top is golden brown.
Nutrition Facts : Calories 1809.2, Fat 85.6, SaturatedFat 33, Cholesterol 122.1, Sodium 30, Carbohydrate 269.1, Fiber 18.8, Sugar 207.3, Protein 14.4
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