![]() ![]() The moment this dessert arrived at the table a few conversations halted – and changed gears to inquire about this vibrant tart with its cloud-like topping.Īnd when it was served up and handed out, the result was unanimous between both young and old alike – we had a keeper. Read on for a handful of photos and the recipe for this decadent tart.Īs a recipe developer I always pay attention to the reactions of my guests when I’m serving up a new dish. Here’s a dessert that’s absolutely perfect for the holiday season, featuring sweet clementines, fresh cranberries and tiny little kumquats, not to mention mounds of cream and crispy, crumbled meringues. Yes, that’s a mouthful, and I promise you, it tastes even better than it sounds. Maybe this was served for Thanksgiving in New Hampshire circa 1930-1945.A colourful little tart I created last month for our Thanksgiving feast turned out to be quite the showstopper.Įven though we’re up to our ears in boxes and the movers come next week, I had to share this recipe with you. I’m usually all about the classic desserts for the fall and winter holidays, but this time it was really fun to change things up with this unique Eton Mess-Topped Cranberry Curd Tart with Candied Kumquats. After the dough is in place around the perimeter, score diagonally with a fork or flute with fingers to make a border.īake for 30 - 35 minutes, until filling is bubbling and pastry is lightly browned. Form remaining dough scraps into a rope long enough to encircle the outer edge of the tart. Lay dough strips across the top in a lattice pattern. Spread the cranberry filling evenly into the chilled shell. Transfer the strips, still on parchment paper, to a tray and referigerate or freeze until firm. Roll out the smaller piece of dough on floured parchment paper until it is approximately 10 by 12 inches. Refrigerate or freeze the shell until dough is firm. Pat evenly into pan until sides and bottom of pan are completely lined with dough. On floured parchment paper, roll the larger piece of the dough into a 12-inch circle, dusting the top with flour as necessary. Remove dough from refrigerator and let stand for 10 minutes. Chill 2 hours or longer (overnight is okay) in the referigerator.īutter and flour an 11-inch fluted French tart pan. ![]() Form the smaller piece into a rough rectangle, wrap and flatten until dimensions are approximately 4 by 5 inches by 1 inch thick. Form the larger piece into a ball, wrap in wax paper and flatten until it is about 1 inch thick. Then gradually add the ground nuts and the remaining flour.ĭivide dough, which will be slightly sticky, into two pieces, one slightly bigger. Using whisk attachment, beat until sugar is dissolved and mixture is pale and fluffy, about 3 minutes. Mixture should have the texture of coarse cornmeal. Rub skins off hazelnuts while still warm, Discard skins.ġ 3/4c/270 grams unbleached all-purpose flourĬool nuts, then using a steel blade grind finely in a food processor adding 3 T of the measured flour. On a baking sheet in a a pre-heated 400 degree F oven, roast for 10 minutes or until well browned Continue cooking, mashing cranberries with the back of a spoon until mixture is jam-like, about 30 minutes. Stir frequently until sugar is dissolved, then lower heat to a brisk simmer and stir frequently until cranberries burst. Juice of 1 orange plus water to equal 3/4 c Make the Filling (Filling may be made in advance OR after dough, while dough is chilling)Ĭombine in a saucepan and cook over medium-high heat The directions have been modified based on Chris's input. The recipe that follows contains all of the ingredients and quantities given in the New York Times recipe, except sugar has been reduced from 2 cups to 1.5 cups. While a raspberry linzertorte would have been too sweet to follow such a heavy meal, the Cranberry Linzertorte was perfect! I know I will vote for a reprise next Thanksgiving, and I'm now wondering what Chis's next birthday "cake" request will be. He reduced the sugar in the filling by 25% and the result was a delightfully tart torte. Chris decided, however, that the pie was too sweet and decided to make the Thanksgiving edition with less sugar. Looked delicious and I began really looking forward to a piece. That was all Chris needed.Ĭhris's November 17 Facebook page posted a photo of an awesome looking pie (photo left) with the comment, "Practicing for Thanksgiving". I replied that there was some family precedent for cranberry pie and referenced my Grandmother's Mock Cherry Pie (recipe below), and besides the Cranberry Linzer Torte sounded pretty yummy to me. He acknowledged that we usually had Apple Pie or Apple Tart and Pumpkin Pie, then asked about a "Cranberry Pie". ![]()
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