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Cranberry Cream Tartlets

Author/Submitted by:
Servings: 6
Categories: Desserts / Fruits / Holidays / Pies & Pastries

4  lg  Egg Yolks
4  oz  Butter, At Room Temperature
2 1/2  c  Sugar
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

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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