Crostata Di Noci E Mirtilli Rossi Cranberry Walnut Tart Recipes

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.

Steps:

• In a large bowl, combine flour, sugar and salt. With a pastry blender, cut in butter until mixture resembles very coarse crumbs. Add egg and stir lightly with fork just until mixture forms a ball, adding the water if necessary. Wrap in plastic and refrigerate at least 1 hour. , Grease a 9-in. fluted tart pan with removable bottom. Press chilled pastry onto the bottom and up the sides of pan. Line pastry shell with foil; fill with pie weights, raw rice or beans to prevent shrinkage. Bake at 375° for 10 minutes. Remove weights and bake another 5 minutes. Cool. , Meanwhile, for filling, combine sugar, syrup, eggs, butter and zest in a large bowl; set aside. Place walnuts and cranberries in bottom of tart; pour sugar mixture into pan. Bake for 30-35 minutes or until crust is golden, edge of filling is firm and center is almost set. Cool on wire rack. Chill until serving. Refrigerate leftovers.

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

Steps:

• For crust:.
• Mix flour and sugar together on work surface and make a well in center of mixture. Add egg yolk and scatter butter cubes over flour mixture. Using your hands, gently mix the ingredients together until well blended and dough forms. Flatten into disk, wrap in plastic, and chill at least 1 hour or overnight.
• Preheat oven to 400°F and spray 9-inch tart pan with removable bottom with nonstick spray. Press dough onto bottom and up sides of pan. Bake until golden brown and cooked through, pressing with back of fork if crust bubbles, about 18 minutes. Cool crust in pan on rack.
• For filling:.
• Beat cream cheese, mascarpone, and sugar in medium bowl until smooth. Spread evenly in cooled crust and chill 1 hour.
• Spread marmalade (I let it come to room temperature first) evenly over filling and sprinkle almonds over.
• Can be made 1 day ahead; cover and chill.

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.

Steps:

• Preheat the oven to 350 degrees F.
• To make the sweet dough: Place the sugar, butter, and vanilla extract in the bowl of an electric mixer. With the paddle attachment, beat the ingredients until creamy. Add flour and salt and mix until just combined. Add egg and again mix until just combined. Alternately, this can be done in a food processor. Form a disk out of the dough, wrap in plastic wrap and refrigerate for about 1/2 hour. When dough is slightly chilled, lay it between 2 sheets of plastic wrap, and with a rolling pin, roll it out into a round ? about 1/8-inch in thickness. Remove the top layer of plastic wrap and flip the dough into an ungreased tart or pie pan. With the plastic wrap still on the dough, gently press the dough into the bottom and sides of the pan. Use the rolling pin to roll across the top of the tart pan, cutting off excess dough. Remove plastic wrap and set lined pan aside while making the filling. Excess unbaked dough can be rolled out, sprinkled with sugar, and baked as sugar cookies or can be wrapped and frozen for another day.
• Preheat the oven to 350 degrees F.
• To make the Cranberry Walnut Filling: Melt butter and set aside. In a bowl, blend together flour, brown sugar, and cinnamon. Add the rest of the ingredients, including the butter, and stir until well combined.
• Pour into tart shell and bake for approximately 30 minutes, until tart is light brown and the filling has set. Cool and remove tart from ring. Serve at room temperature or refrigerate. Tart keeps for about 1 week in the refrigerator. It can be well wrapped and frozen for later use.

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.

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.

Steps:

• Preheat the oven to 375 degrees F.
• To prepare the crust, pulse the flour, sugar and salt in a food processor until combined. Add the butter and pulse until coarse crumbs form.
• Whisk together the heavy cream and egg yolk in a small bowl. Slowly pour the heavy cream mixture into the feed tube and pulse until the dough begins to come together; form into a disk.
• With lightly floured hands, press the dough evenly onto the bottom and up the sides of an 11-inch tart pan with a removable bottom, making sure to press the dough up to the rim.
• Bake until lightly browned, about 12 minutes. Transfer to a rack. Sprinkle the walnuts and chocolate chips evenly onto the bottom of the crust.
• Meanwhile, to prepare the filling, combine the brown sugar, corn syrup, butter and cream in a medium saucepan over medium-high heat. Bring to a boil and cook, stirring constantly, until the sugar is completely dissolved, about 1 minute.
• Remove from the heat and stir in the coffee liqueur. Pour over the walnuts. Bake until the mixture is bubbly around the edges, about 15 minutes.
• Cool on a rack. Serve warm or at room temperature.
• Tip: If the pie crust puffs up while baking, gently prick it in several places with a fork.

Steps:

• MAKE TART SHELL: In a medium bowl, with wooden spoon or electric mixer, beat 1/3 cup butter with granulated sugar until light and fluffy.
• Add egg yolk; beat well.
• Gradually beat in flour just until blended (mixture will be crumbly).
• Preheat oven to 375°F.
• With hands, form dough into a ball.
• Press evenly into bottom and side of a 9-inch fluted tart pan with removable bottom.
• Bake in center of oven 12 minutes, until lightly browned.
• Cool on wire rack.
• MAKE FILLING.
• Spread nuts on cookie sheet in single layer.
• Bake 375°F oven for 5 minutes; set aside to cool.
• Sprinkle walnuts in bottom of tart shell.
• In heavy 2-quart saucepan, stir sugar with butter, corn syrup and 2 Tablespoons heavy cream.
• Stirring constantly, bring to boiling over medium heat; boil 1 minute.
• Pour over walnuts.
• Bake in center of 375°F oven 10 minutes, or just until mixture is bubbly.
• Place on wire rack to cool.
• Meanwhile, beat remaining cream just until stiff.
• Refrigerate until serving.
• Serve tart at room temperature with bowl of whipped cream.
• Serves 12.
• TARTLETS: Divide pastry into 16 pieces.
• With fingers, press evenly into 16 (2 1/2-inch) tart pans.
• Bake; on cookie sheet, at 375°F 8 to 10 minutes; cool.
• Divide 1 cup finely chopped nuts into shells placed on cookie sheets.
• Pour filling into shells, dividing evenly.
• Bake 8 minutes, or just until filling is bubbly.
• Remove tarts from cookie sheets; cool on wire rack.
• TO SERVE: With tip of sharp knife, loosen edge of pastry from each tart pan.
• Lift out gently to serving plate.
• Serve with chilled whipped cream.
• Makes 16 servings.
• McCalls Cooking School.

Steps:

• In the bowl of a food processor, pulse the flour, baking powder, and salt just to sift them.
• Scatter the butter over the flour mixture. Pulse the mixture just until it resembles crumbs. Add the sugar and pulse just to mix it in .
• In a bowl, beat the egg, vinegar, and ice water. Sprinkle the liquids over the flour mixture. Pulse the processor just until the dough forms clumps. It should not come together to form a ball.
• Turn the clumps out onto a lightly floured counter and knead them gently until smooth. Shape them into a disk, wrap in foil, and refrigerate for 30 minutes. Use as directed.
• Halve the peaches and remove the pits. Cut each half into 6 pieces and transfer them to a large bowl.
• Sprinkle with flour, 1/2 cup of the sugar, and lemon juice. Toss gently.
• Set the oven at 400°F.
• Line a rimmed baking sheet with parchment paper.
• On a lightly floured counter, roll the pastry dough into a 12 inch round. Lift it onto the rolling pin and transfer it to the baking sheet. Refrigerate the pastry for 5 minutes.
• Arrange the peach slices on the dough on their sides, in neat rows, making the rows as close together as possible. Leave a 1 1/2 inch border around the edge. Fold the border up over the fruit. It will pleat onto itself in places; that's OK.
• Brush the exposed dough with milk. Sprinkle the fruit and dough with the remaining 1/4 cup sugar.
• Bake for 15 minutes. Turn the oven down to 375°F.
• Continue baking the crostata for 20 to 25 minutes or until the peaches are tender and the pastry is golden brown.
• Let the crostata settle for 5 minutes. Transfer it, still on the parchment paper, to a wire rack to cool.
• Preparation time includes 30 minutes refrigeration of dough.