Tuesday, December 7, 2010

Apple-Cranberry Tart


When it comes to leftovers, the savory components of Thanksgiving dinner receive all the love. Turkey sandwiches, turkey pot pies, turkey soups, turkey paninis. Potato pancakes. Cranberry sauce by the spoonful.

Mike and I were absolutely sick of turkey by day three of trying to create something incredible from our leftovers.

While there was not a crumb of Thanksgiving pie to be found, I was left with three lovely machintosh apples from the farmer's market and one bag of fresh, ruby cranberries.


So, technically, this is Thanksgiving leftovers, dessert-style. Served alongside a perfect quenelle of homemade vanilla ice cream, these flavors provide a beautiful transition to the holiday season.

And with a presentation this beautiful, who would ever guess these are leftovers?


Apple-Cranberry Tart
from Dolcetto Confections | Allison M. Veinote
makes one 8-inch tart

Crust [Note: this recipe will yield enough dough for 2 8-inch tarts]
1 cup all-purpose flour
3/4 cup whole wheat flour
1/2 cup minus 1 tablespoon superfine sugar
1/4 teaspoon ground cinnamon
Pinch of table salt
8 tablespoons (1 stick) cold, unsalted butter, cut into small pieces
1 large egg, lightly beaten
1 large egg yolk, lightly beaten

Apple-Cranberry Filling
2 cups Macintosh apples, peeled, cored, and diced
1/2 cup fresh cranberries
1/2 cup granulated sugar
3 tablespoons all purpose flour
ground cinnamon

Preparation Instructions
Make the crust: Whisk together flours, sugar, cinnamon, and salt in a bowl. Rub or cut the butter into the flour until the mixture has the consistency of coarse crumbs.

Make a well in the center of the mounded flour and butter mixture and pour in the beaten eggs. Use a fork to incorporate the liquid into the solid ingredients, and then use your fingertips. Knead lightly just until the dough comes together into a ball. Shape the dough into a flat disk and wrap in plastic wrap. Place the dough in the refrigerator and chill for at least two hours and up to overnight.

Butter an 8-inch fluted tart pan with a removable bottom. Roll out chilled dough on floured sheet of parchment paper to 12-inch round, lifting and turning dough occasionally to free from paper. Using paper as aid, turn dough into 9-inch-diameter tart pan with removable bottom; peel off paper. Seal any cracks in dough. Trim overhang to 1/2 inch. Fold overhang in, making double-thick sides. Pierce crust all over with fork. Chill the crust for at least 30 minutes, preferably longer, before baking.

Make the filling: Combine apples and cranberries in large mixing bowl. In separate bowl, whisk together sugar, flour, table salt, and ground cinnamon. Pour sugar mixture over apples and cranberries, using a spatula to evenly coat the fruit.

Bake the tart: Preheat oven to 425°F. Remove chilled tart crust from refrigerator and pour apple-cranberry mixture into center. Spread filling into and even layer. Bake until fruit is fragrant and crust is golden, about 20 minutes. Allow to cool completely.

To serve: When tart is cool, sprinkle with confectioner's sugar, if desired. Cut tart into even slices. A scoop of delicious vanilla ice cream on the side makes this dessert extra luscious.

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