CRANBERRY LINZER TART SERIES
Fletcher shared the news that she is documenting her bakery’s recipes in a series of cookbooks.
So I was thrilled when my friend Helen S. No surprise that when I got on a train to Moscow with friends nine months later, I ignored my father’s strict orders to not sell blue jeans, and sold two pairs to a sleezy guy near Red Square, destroying the size-small evidence. That year as an exchange student, I discovered European bread, European yogurt, European cheese and oh my – European pastries, especially the European tarts that taste as good as they look. To see other recipes from America’s Test Kitchen and other shows, visit Cooking with WSKG.At age 18, I arrived in Finland tall and slim, the way nearly all girls that age once were. You can watch past episodes of America’s Test Kitchen on WSKG Passport.įor more information about WSKG Passport, please visit our support page. (Leftovers can be covered and refrigerated for up to 3 days.) Slice into wedges, wiping knife clean between cuts if necessary, and serve, passing extra whipped cream separately. Carefully slide tart onto serving platter. Slide thin metal spatula between tart and pan bottom to loosen tart. TO SERVE:Remove outer metal ring of tart pan. Transfer any remaining whipped cream to small serving bowl.ĥ. Pipe decorative border around edge of tart. Transfer to pastry bag fitted with pastry tip. Whisk cream mixture until stiff peaks form, 1 to 3 minutes. (Cover tart with large bowl and refrigerate after 4 hours if making ahead.)Ĥ. Let tart sit at room temperature for at least 4 hours. Transfer remaining puree to crust (it’s OK if crust is still warm) and smooth into even layer. Transfer 2 tablespoons puree to medium bowl, then stir in cream and remaining 1 tablespoon sugar. Strain mixture through fine-mesh strainer set over bowl, pressing on solids with rubber spatula to extract puree. Add softened butter to cranberry puree and process until fully combined, about 30 seconds. Place pan on rimmed baking sheet and bake until crust is golden brown, about 20 minutes, rotating pan halfway through baking.ģ. Crumble remaining dough and scatter evenly around edge of pan. Press dough to even thickness in bottom of pan. Crumble two-thirds of mixture over bottom of 9-inch tart pan with removable bottom. Add melted butter and almond extract and stir with wooden spoon until uniform dough forms. Whisk flour, cornstarch, sugar, and salt in bowl until well combined.
FOR THE CRUST:Adjust oven rack to middle position and heat oven to 350 degrees.
CRANBERRY LINZER TART SKIN
Let mixture cool in processor bowl until skin forms and mixture registers 120 to 125 degrees, 45 minutes to 1 hour. Immediately add yolk mixture and process until smooth (small flecks of cranberry skin will be visible), about 1 minute, scraping down sides of bowl as necessary. Transfer hot cranberry mixture to food processor. While cranberries cook, whisk egg yolks and cornstarch in bowl until smooth.
Cover and cook until all cranberries have burst and started to shrivel, about 10 minutes. Adjust heat to maintain very gentle simmer. FOR THE FILLING:Bring cranberries, 1 ¼ cups sugar, water, and salt to boil in medium saucepan over medium-high heat, stirring occasionally.
CRANBERRY LINZER TART PLUS
1 pound (4 cups) fresh or frozen cranberriesġ ¼ cups (8 ¾ ounces) plus 1 tablespoons sugar, dividedĤ tablespoons unsalted butter, cut into 4 pieces and softenedĦ tablespoons unsalted butter, melted and cooledġ.
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