Linderhof


Gardening, Cooking and Decorating on the Prairie of Kansas


Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Thursday, January 3, 2013

A Cranberry Tart


I love cranberries.
Fresh cranberries
In sauce for turkey or chicken
with mustard for a spread
for pork, turkey or chicken sandwiches
in breads or muffins or breakfast or tea.

And I simply adore cranberry desserts!

This is the time of the year that cranberries are on sale.
For as little as $1 a bag!
We stock the freezer -- buying 5 or 6 bags
for in the winter we love cranberry bread for tea 
cranberry muffins for breakfast
Made with fresh (well, frozen) cranberries
Not dried ones!

And we love cranberry desserts . . .

Like this tart


Cranberries cooked in a cinnamon sugar sauce,
poured into a tart shell and baked
Served with a creme fraiche whipped cream
And garnished with a sugared cranberry


The recipe was for one big tart
But I like to serve individual desserts when I have company
They seem whole -- complete

The recipe was perfect for four of them!

A perfect dessert for a luncheon of friends
who I dubbed the "Cape Codders"
for when one thinks of the Cape,
one thinks of cranberries!

It's an easy recipe and I may just have to sacrifice one batch of tea bread
or one batch of muffins
to make the tart again!

CRANBERRY TART


1 package fresh cranberries
1 pie crust (either your own or the refrigerated Pillsbury ones)
1 1/2 c. sugar
1 whole cinnamon stick
flour, for dusting
1 cup heavy cream
1/2 c. creme fraiche (if available)

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 strained liquid and cinnamon stick to pan; reserve berries in a bowl.    Simmer liquid over medium-low heat until thickened, about 15 minutes.    Pour syrup over berries; let cool.   Discard cinnamon.

On a lightly floured surface, roll out dough to  1/8 inch thick.    Transfer to a 9 inch round tart pan with a removable bottom (or a regular pie tin if you don’t own a tart pan).    Trim edges, leaving a 1/2 inch overhang.   Tuck edges of dough under to create a double thickness and press firmly again sides of pan.    Press bottom of dough firmly into tart pan.     Chill in freezer 20 minutes (or if you’re like me I never have room in the freezer so I refrigerate for 40 minutes).

Preheat oven to 400.   Line tart shell with 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 foil.   Let cool completely.

Reduce oven temperature to 350.    Fill tart shell with cranberry mixture and syrup from bowl.    Bake until syrup is only slighlty 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 (if you have it); refrigerate.   Let tart cool on rack until cool enough to remove from tin.    Serve warm, with whipped cream.

NOTE:  I made 4 individual tarts instead of one big one.    I am rather fond of individual desserts!

It's Friday and I'm joining Michael at Rattlebridge Farm for Foodie Friday!

7 comments:

Mimi said...

When you make 4 tarts how does that change the finally cooking time? Thanks, this sounds like a perfect desert, sweet, but not too sweet, and crisp.

Karen Mary Butterfly said...

These look delicious! I have never had cranberry tarts. I am sure I would love them!
Karen

Rowan said...

Those tarts look and sound so good, cranberries are easily available in the UK these days though that's only been the case in recent years. At one time you could buy jars of cranberry sauce and that was it.

Martha said...

Mimi - the cooking time was less because the tarts were smaller -- I just watched until I thought they were done.

Lavender Cottage said...

Oh, I too stock up on bags of cranberries, mostly as I like to cook and have them as a side for meat dishes. The tart looks delicious Martha, I'll have to give it a try.
Judith

Bernideen said...

I am printing out your recipe as I too am definitely in love with cranberries!

On Crooked Creek said...

Martha,
I love cranberries in my recipes, but have never tried the fresh ones! 2013 is full of new adventures...including fresh cranberries! Thanks for the recipe!!!
Fondly,
Pat