11/20/2017
Cranberry Caramel Tartlets
(for dough)
13 T cold unsalted butter, slightly softened
1/3 cup confectioners' sugar
1 large egg yolk
1.5 cups all purpose flour, sifted
(for filling)
7/8 cup heavy cream
3/4 cup granulated sugar
4 cups fresh cranberries
1 cup sliced almonds
>how to make<
(for dough)
*In a stand-mixer bowl, beat the butter with the confectioners' sugar on medium speed for 2 minutes.
*Beat in the egg yolk, scraping the bowl with a rubber spatula.
*Using a wooden spoon, stir in half of the flour until combined.
*Mix in the remaining flour to form a soft dough.
*Scrape the dough onto a wrap and form into a flat disk.
*Wrap and refrigerate until firm, at least 2 hours or overnight.
*Cut the dough into 9 portions and put back the dough in the refrigerator except for one.
*Place nine 4" fluted tartlet pans with removable bottoms on the baking sheet.
*On a slightly floured surface, roll it into a 5 1/2" round.
*Using fingers, gently but firmly press the dough into the tartlet.
*Prick all over with a fork.
*Repeat with the remaining dough.
*Freeze the tartlets on the baking sheet until the dough is firm, about 15 minutes.
*Meanwhile, preheat the oven to 375 degrees.
*Bake the tartlet shells on the baking sheet for about 12 minutes, until golden.
*Remove the tartlet shells and let cool on the baking sheet. Leave the oven on.
(for filling)
*In a small saucepan bring the heavy cream to a simmer over low heat.
*In a heavy medium saucepan, cook the sugar over moderately high heat, stirring constantly with a wooden spoon, until melted, about 5 minutes.
*Swirling the pan occasionally, cook until the sugar is a rich golden brown, about 2 minutes.
*Immediately whisk the hot cream into the caramel, taking care to avoid splatters; do not let the mixture boil over.
*Cook, whisk constantly, until smooth.
*strain the caramel into a medium bowl.
*Add the cranberries and almonds and stir to coat completely.
*Mound the filling into the tartlet shells and bake for 25 to 35 minutes, or until the cranberries have burst and the edges of the pastry have browned.
*Using a metal spatula, carefully transfer the tartlets to a rack to cool slightly.
*Serve warm or at room temperature.
-serves 9-
13 T cold unsalted butter, slightly softened
1/3 cup confectioners' sugar
1 large egg yolk
1.5 cups all purpose flour, sifted
(for filling)
7/8 cup heavy cream
3/4 cup granulated sugar
4 cups fresh cranberries
1 cup sliced almonds
>how to make<
(for dough)
*In a stand-mixer bowl, beat the butter with the confectioners' sugar on medium speed for 2 minutes.
*Beat in the egg yolk, scraping the bowl with a rubber spatula.
*Using a wooden spoon, stir in half of the flour until combined.
*Mix in the remaining flour to form a soft dough.
*Scrape the dough onto a wrap and form into a flat disk.
*Wrap and refrigerate until firm, at least 2 hours or overnight.
*Cut the dough into 9 portions and put back the dough in the refrigerator except for one.
*Place nine 4" fluted tartlet pans with removable bottoms on the baking sheet.
*On a slightly floured surface, roll it into a 5 1/2" round.
*Using fingers, gently but firmly press the dough into the tartlet.
*Prick all over with a fork.
*Repeat with the remaining dough.
*Freeze the tartlets on the baking sheet until the dough is firm, about 15 minutes.
*Meanwhile, preheat the oven to 375 degrees.
*Bake the tartlet shells on the baking sheet for about 12 minutes, until golden.
*Remove the tartlet shells and let cool on the baking sheet. Leave the oven on.
(for filling)
*In a small saucepan bring the heavy cream to a simmer over low heat.
*In a heavy medium saucepan, cook the sugar over moderately high heat, stirring constantly with a wooden spoon, until melted, about 5 minutes.
*Swirling the pan occasionally, cook until the sugar is a rich golden brown, about 2 minutes.
*Immediately whisk the hot cream into the caramel, taking care to avoid splatters; do not let the mixture boil over.
*Cook, whisk constantly, until smooth.
*strain the caramel into a medium bowl.
*Add the cranberries and almonds and stir to coat completely.
*Mound the filling into the tartlet shells and bake for 25 to 35 minutes, or until the cranberries have burst and the edges of the pastry have browned.
*Using a metal spatula, carefully transfer the tartlets to a rack to cool slightly.
*Serve warm or at room temperature.
-serves 9-
Labels: cranberry caramel tartlet recipe, cranberry tartlet recipe, tartlet recipe
