Time 45m Yield 12 servings. Number Of Ingredients 15 Steps:
Preheat oven to 375°. In a small bowl, mix 1-3/4 cups crushed crackers and 1/4 cup sugar; stir in melted butter. Press onto bottom and up sides of an ungreased 11-in. fluted tart pan with removable bottom. Bake 7-8 minutes or until edges are lightly browned. Cool on a wire rack., For topping, in a small bowl, mix flour, brown sugar, and remaining crushed crackers and sugar; cut in cold butter until crumbly. Refrigerate while preparing filling., Finely grate enough 1 Tbsp. zest from orange. Cut a thin slice from the top and bottom of the orange; stand orange upright on a cutting board. Cut off peel and outer membrane, starting from the top. Holding orange over a bowl to catch juices, remove orange sections by cutting along the membrane. Squeeze membrane to reserve additional juice., In a large saucepan, mix sugar, tapioca, baking soda, cinnamon and allspice. Add cranberries, brandy, grated zest and reserved juice; toss to coat. Let stand 15 minutes. Preheat oven to 425°. , Bring cranberry mixture to a full boil, stirring constantly. Add orange sections; heat through. Pour into crust; sprinkle with topping. Bake 10-15 minutes or until topping is golden brown. Cool on a wire rack.
Time 1h45m Yield 8 - 10 servings Number Of Ingredients 17 Steps:
In a food processor, combine flour and sugar, and pulse to mix. Add butter, and pulse until it is the consistency of fine meal. In a small bowl, whisk together the egg yolk and cream. Add to flour mixture, and pulse a few times until dough barely comes together. Turn dough out onto a lightly floured work surface. Dip the heel of your hand in flour, and working with small sections, smear dough away from you to blend it together. Gather into a ball, and flatten into a disk. Wrap in plastic wrap, and chill at least 2 hours. Then roll out dough to 1/8-inch thick, and line a 12-inch tart with it. Chill. In a large, deep saucepan, mix 1/2 cup water with sugar. Add vanilla bean and seeds and cinnamon stick. Bring to a boil. When sugar begins to color, 3 to 4 minutes, tilt and swirl pan to cook evenly. When mixture is an even caramel color, remove from heat. Preheat oven to 350 degrees. Add fresh and dried cranberries, and orange juice. Return to heat, and cook 5 to 8 more minutes, until cranberries swell and begin to pop and any hardened sugar has dissolved. Strain liquid into a bowl, reserving fruit in a mixing bowl. Return liquid to a saucepan, bring to a boil and whisk in cornstarch mixture. Cook until juice is shiny, bubbly and slightly thickened, 1 to 2 minutes. Add to fruit. Let cool, then discard vanilla bean and cinnamon stick. There should be about 3 cups of filling. In a food processor, combine flour, sugar and cinnamon, and pulse to mix. Add butter, and pulse until it’s the consistency of coarse meal. Add egg, and pulse just to combine. Spoon compote into tart shell, and spread in a thin layer. Crumble topping evenly over the top. Bake until compote is bubbling and topping is browned, 35 to 45 minutes.
Time 1h30m Yield 12 serving(s) Number Of Ingredients 19 Steps:
Cream butter and sugar (in a stand mixer, or with a hand-held electric beater) on low speed until well-mixed. Add the egg in three doses, about 1 tbsp at a time; wait until each is fully incorporated, and scrape down the sides of the bowl before adding the next. Add salt, orange zest and optional orange oil. Sift flour, and add to bowl. Mix on low speed about 20 seconds, until a loose dough is formed. Wrap in plastic and pat into a flat disc. Refrigerate at least 1 hour. Roll dough out to about 1/8" thick. Place dough into a 12" tart pan. Dock the bottom of the crust with a fork or rolling docker. Cover dough with parchment or foil and fill with beans or pie weights. Bake in preheated 350°F oven 15 minutes. Remove the weights and bake another 10 minutes until lightly browned. Cool to room temperature. Meanwhile, beat together cream cheese, confectioner’s sugar, grated ginger and salt. Beat with paddle attachment until fluffy and well mixed. Refrigerate until needed. Combine cranberries, orange juice, sugar and salt in a medium saucepan. Bring to a boil. Let boil for 2 minutes, then cover tightly and allow to cool to room temperature. Whip heavy cream and sugar until thick and holding fairly stiff peaks. Fold in orange juice and orange zest. Spread cream cheese evenly over bottom of tart crust with an offset spatula, filling the corners. Pour the cranberries over the cheese and spread evenly. Refrigerate 4 hours or overnight. Serve with a dollop of whipped cream and a sprinkling of diced, candied ginger.
Time 2h Yield 8 Number Of Ingredients 15 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch tart pan with a removable bottom. Combine flour, sugar, ginger, and salt for crust in a small bowl. Mix in melted butter, vanilla extract, and almond extract until mixture is combined and comes together in a thick dough. Press dough evenly into the bottom and up the sides of the prepared tart pan. Place the tart pan on a large baking sheet. Bake in the preheated oven until golden, 20 to 25 minutes. Beat egg yolks and egg together in a large bowl with an electric mixer. Set aside. Combine cranberries and sugar in a large saucepan. Cook over medium heat until cranberries pop and sugar is dissolved, 8 to 10 minutes. Pour mixture into a blender. Add orange juice, orange zest, vanilla extract, and salt. Leave the lid vent open on the blender; do not seal without having a way to steam to vent, and cover the lid with a kitchen towel. Blend on low speed until mixture is smooth and thoroughly pureed. Pour the warm mixture gradually into the eggs, whisking constantly. Pour curd back into the saucepan and cook over low heat until mixture is thickened, 8 to 10 minutes. Remove from heat and stir in butter, 1 tablespoon at a time, until thoroughly combined, ensuring each piece of butter has thoroughly melted before adding the next. Strain the mixture through a fine-mesh sieve. Discard solids. Pour strained curd into the prepared crust. Bake in the preheated oven until curd is set around the edges and jiggles slightly in the center, 20 to 25 minutes. Allow to cool to room temperature before removing from the tart pan, 30 minutes to 1 hour.
More about “cranberry orange crumb tart recipes”
Time 35m Yield 1 dozen, 12 serving(s) Number Of Ingredients 14 Steps:
CRANBERRY MUFFINS. Preheat oven to 400 degrees. Grease and sugar a 12-cup muffin pan. (It’s best not to use the muffin liners; just use a generous dose of non-cook spray or Crisco lard). Set aside. Prepare Orange Crumble Topping (see recipe below); set aside. In a medium bowl, combine flour, sugar, baking powder, and salt. Add cranberries, stirring to combine. In a separate bowl, whisk together eggs, butter, milk, and sour cream. add egg mixture to flour mixture, stirring just until dry ingredients are moistened. (Batter will be lumpy; do not over mix.). Evenly divide batter among muffin cups (cups will be almost full). Evenly divide Orange Crumble Topping over top of batter. Bake for 18-20 minutes, or until a wooden pick is inserted in center comes out clean. Cool in pan for 10 minutes. ORANGE CRUMBLE TOPPING. In a small bowl, combine sugar, flour, orange zest, and cinnamon. Add melted butter, stirring until crumbly.
