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?

Pecan-Orange Frangipane Crostata with Candied Cranberries

The 2010 November Daring Bakers’ challenge was hosted by Simona of briciole. She chose to challenge Daring Bakers’ to make pasta frolla for a crostata. She used her own experience as a source, as well as information from Pellegrino Artusi’s Science in the Kitchen and the Art of Eating Well.

We were given a specific recipe for pasta frolla, but we were otherwise allowed to chose our flavors and fillings.

Inspired by the season, I decided to add a pinch of cinnamon to the dough to provide a slight spiciness to counter the filling.  I wanted the filling to be a beautiful, sweet frangipane, created with toasted pecans and a bit of orange zest.

Then, to add another layer of flavor to the dessert, I candied cranberries.  The taste of this extra component was wonderful and the beautiful red liquid added an extraordinary contrast on the plate.