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Cranberry Cream Tartlets
Author/Submitted by:
Servings: 6
Categories:
Desserts
/
Fruits
/
Holidays
/
Pies & Pastries
Ingredients: 4
lg
Egg Yolks 4
oz
Butter,
At Room Temperature
2 1/2
c
Sugar
Salt 1 3/4
c
Unbleached All-Purpose Flour 1
sm
Orange 1 1/2
c
Milk 1/4
ts
Vanilla Extract 5
c
Cranberries 6
tb
Red-Currant Jelly
Directions:
Work Time: 1 Hour Total Time: 1 Hour 55 Minutes Plus Chilling Time
Combine 1 egg yolk with 1 tb of water. With an electric mixer set at
medium-low speed, cream the butter, 1/4 cup sugar and 1/2ts sat
together, mixing well. Reduce the speed and gradually beat in 1 1/2
cups flour until the mixture looks crumbly. Beat in the yolk mixture
until the dough just starts to come together. Press into a disc,
wrap and chill until firm, at let 30 minutes. After chilling,
divide the dough into 6 parts. Roll out each part between 2 pieces of
lightly floured waxed paper or plastic wrap and fit into six 4
1/2-inch tart pans. Prick the bottom and sides of the tart with a
fork. Refrigerate until firm, about 30 minutes. Heat the oven to 375
degrees F. Line the shells by pressing a double thickness of foil
against the surface of the dough. Bake for 15 minutes and then
remove the foil. Continue baking until golden brown, another 8 to 10
minutes.
ORANGE CREAM:
Remove the colored zest from the orange in strips. Combine the
remaining 1/4 cup flour, 3/4 cup of sugar and a pinch of salt in a
saucepan. Combine the remaining 3 egg yolks and the milk, blending
well, and stir into the flour mixture and continue to stir until the
mixture is smooth. Add the orange zest. Cook, over low heat,
stirring constantly, until the mixture comes to a boil. Boil,
stirring, for 2 minutes. Strain into a bowl and discard the zest.
Stir in the vanilla, blending well, cover and chill.
CRANBERRIES:
Combine the remaining 1 1/2 cup of sugar and 1 cup of water in a
saucepan, over medium-high heat, cooking until it reaches a boil and
the sugar dissolves. Add the cranberries, bring to a simmer and
remover from the heat Refrigerate for at least 1 hour. After
chilling, drain the cranberries. Spread in a single layer on paper
towels to dry. Melt the jelly in a small saucepan over low heat.
Combine the melted jelly with the drained cranberries in a mixing
bowl.
ASSEMBLY:
Divide the Orange Cream into 6 equal portions and fill each of the
tart shells, smoothing the top of the cream. Divide the cranberries
the same way and spoon over the top of the cream. Chill until
serving time.
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