Cranberry Tartlets
INGREDIENTS FOR CRUST:
• 1⁄2 cup butter (softened)
• 1 cup flour
• 5 Tbsp powered sugar
• ~2 tablespoons cold water
Mix dry ingredients together. Add enough water so that it sticks together. Rollout to about a quarter inch thick. Poke holes on the bottom. Cook for 10 minutes in a 350 degree oven.
Ingredients for Curd
6 ounces/170 grams cranberries
0.5 cup/112.5 grams sugar
.5 tsp orange zest (dehydrated)
0.25 cups Orange Juice
2 ounces/56.5 grams softened butter (1 stick)
1 egg plus 1 egg yolk
mix the first 4 ingredients together. Simmer until cranberries have popped and softened, about 10 minutes. Transfer to a food mill or medium mesh sieve and press cooking liquid into a bowl. Whisk the butter into the warm liquid.
Put eggs and egg yolks into a bowl and beat lightly. Slowly whisk a cup of warm cranberry liquid into the eggs to temper, then combine both and whisk together. Wipe out pot if necessary, return liquid to pot and cook over low heat until nearly bubbling and thickened, about 10 minutes. If using immediately, let cool to room temperature. If working ahead, cool to room temperature, cover with plastic wrap (press wrap against curd) and refrigerate. (Curd may be cooked up to 1 day ahead.)
Pour cooled cranberry curd into the cooled prebaked tart shell and smooth top with a spatula. Bake at 350 degrees for 10 minutes to set curd. Cool on a rack. Store at room temperature for up to 2 days.
modified from http://cooking.nytimes.com/recipes/1017817-cranberry-curd-tart?smid=fb-nytdining&smtyp=cur and the Penn's Corner CSA recipe corner (for the shell) makes about 24 tartlets.
• 1⁄2 cup butter (softened)
• 1 cup flour
• 5 Tbsp powered sugar
• ~2 tablespoons cold water
Mix dry ingredients together. Add enough water so that it sticks together. Rollout to about a quarter inch thick. Poke holes on the bottom. Cook for 10 minutes in a 350 degree oven.
Ingredients for Curd
6 ounces/170 grams cranberries
0.5 cup/112.5 grams sugar
.5 tsp orange zest (dehydrated)
0.25 cups Orange Juice
2 ounces/56.5 grams softened butter (1 stick)
1 egg plus 1 egg yolk
mix the first 4 ingredients together. Simmer until cranberries have popped and softened, about 10 minutes. Transfer to a food mill or medium mesh sieve and press cooking liquid into a bowl. Whisk the butter into the warm liquid.
Put eggs and egg yolks into a bowl and beat lightly. Slowly whisk a cup of warm cranberry liquid into the eggs to temper, then combine both and whisk together. Wipe out pot if necessary, return liquid to pot and cook over low heat until nearly bubbling and thickened, about 10 minutes. If using immediately, let cool to room temperature. If working ahead, cool to room temperature, cover with plastic wrap (press wrap against curd) and refrigerate. (Curd may be cooked up to 1 day ahead.)
Pour cooled cranberry curd into the cooled prebaked tart shell and smooth top with a spatula. Bake at 350 degrees for 10 minutes to set curd. Cool on a rack. Store at room temperature for up to 2 days.
modified from http://cooking.nytimes.com/recipes/1017817-cranberry-curd-tart?smid=fb-nytdining&smtyp=cur and the Penn's Corner CSA recipe corner (for the shell) makes about 24 tartlets.