Nytimes recipes cranberry torte9/7/2023 ![]() ![]() ½ cup cold unsalted butter, cut into ½” pieces (1 stick/4 ounces)ģ cups (12-ounce bag) fresh cranberries, picked overĢ Tablespoons unbleached all-purpose flour You’ll also have a bit of pastry dough leftover save for another use. A 10” pan would work a bit better if you have one but if not, a 9” is fine but don’t use all the filling or it will overflow a bit during baking. I typically use a 9” tart pan and always have a bit too much filling. Two years ago: Baked Brie with Savory Fig JamĬRANBERRY CRUMBLE TART – adapted from Gina DePalma’s recipe in Dolce Italiano Other possible Thanksgiving desserts: Classic Pumpkin Pie, Cider Apple Pie, Pumpkin Roulade with Pumpkin Spice Caramel Sauce, Gingerbread with Bourbon Sauce, Scratch Rum Cake, Simple Apple Tarts, Maple Buttermilk Spoonbread with Glazed Pears, Classic Apple Pie, German Apple Cheese Torte, Apple Pear Crisp, ChocoFlan, Galette de Gayon – Fig Walnut & Honey Galette, French Apple Pie, Spiced Honey Maple Roasted Pears And let’s also not forget the sheer joy of making something so damn pretty. It also goes spectacularly well with a glass of champagne. Who’s expecting cranberries for dessert? Not only is this tart gorgeous, that deep ruby red color is truly stunning, the flavor – a little tart, a little sweet – is particularly nice at the end of a large holiday meal. The stunning, ruby red color will brighten up the 50 shades of brown that is a Thanksgiving table and the flavor is quite unexpected. So if you’re looking for something different, an interesting addition to your holiday table, give this one a shot. You know what? I like it better that way. I take that extra tart dough and crumble it on top for a delicious crunchy streusel on top. While I could cut it down, the original recipe calls for 1 egg and I think it’s absurd to write a recipe that calls for ½ an egg. I suspect it’s the quirks of translating a professional kitchen recipe for the home cook but it is easily enough to line two tart pans. For reasons that have always baffled me, this recipe makes far more pastry than you’ll need. I also added a little spice, ginger and allspice, to make it interesting. I like it better this way the original version, while good, was just a little too cranberry-saucy if you know what I mean. Originally the filling was a chunky cranberry sauce but I took inspiration from that NYT recipe and pureed it in a blender until smooth. It’s in semi-regular rotation in my kitchen and goes particularly well with stone fruits during the summer. The crust is made with instant polenta, which gives a little texture and a wonderful, subtle flavor. Sadly, she passed away earlier this year and I felt that this tart would be a great tribute to her talent. Mine was based on one from Dolce Italiano: Desserts from the Babbo Kitchen, a wonderful book by pastry chef Gina DePalma. It inspired me to dig out that recipe and take another look. Over the years, the desserts ranged from a classic pumpkin pie, chocolate pecan tart, sweet potato cheesecake, chocolate fudge torte and a cranberry cornmeal tart.Ī week or so ago, I was reminded of that cranberry tart when the New York Times food section posted a stunning photo of a cranberry curt tart from David Tanis. No sticking to my tried-and-true favorites every year and though my turkey method stayed the same, everything else changed. There was a mother-daughter group that came every time and because of this, I had to change the menu. What I hadn’t counted on was repeat participants year to year. It was quite the feat to pull off in 3 hours but was much easier with 12 people pitching in to get it all done. From appetizers to dessert, with the turkey and rolls and multiple side dishes. We’d make a full Thanksgiving dinner, start to finish. I used to teach cooking classes and every year I’d do a special Thanksgiving class. ![]() I have to say, I’m quite happy with the results. But what about cranberries in other parts of the meal? Like dessert? This year I decided to try something different and came up with a cranberry tart to cap the meal. Regardless of which direction you go, canned or homemade, we can all agree that cranberry sauce in some manner is required, especially on a leftover turkey sandwich. I might even make an allowance for a canned jelly, which is as much a tradition in some families as the turkey, but a whole berry, chunky sauce is a must have. I might make a second one, spiced with ginger or zapped with horseradish or whatnot to mix it up, but the triple-cranberry version is non-negotiable. Made with fresh cranberries, dried cranberries and cranberry juice it is bright, full of flavor and I love it. I make this triple cranberry sauce every year. When it comes to cranberry sauce on my Thanksgiving table, I’m a traditionalist. ![]()
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