![]() I have made this twice so far with excellent results and lots of compliments. Also it's not explicitly clear what temperature the oven needs to be at for baking the tart? I did 350 and the crust became a nice golden brown but the filling never really bubbled so maybe it needed to be 375? The dough just didn't cooperate for me with rolling out. But I think I will be using this recipe to make actual linzer-style sandwich cookies instead of a tart. I like the filling a lot, and the dough itself does have a wonderfully crumbly, buttery texture and the walnuts add so much flavor. I had to add extra flour to it and even then I couldn't cut it into strips, so I cut out stars with a cookie cutter and placed them over the filling. I followed the recipe to the letter, but I couldn't get the dough to roll out, it was way too sticky. Agree, some of the directions were a little imprecise, I also baked at 350. That worked well! I also sprinkled with coarse sparkly sugar on top of the eggwash, in place of powdered sugar. I could then run a thin knife under the strips and transfer to to top of the tart. For the lattice, I rolled out the top between parchment after chilling and then gave it another good hard chill before slicing into strips. Yummy and so pretty! I thought the ginger was a welcome change from orange in its pairing with the cranberries. I refrigerated the dough and filling overnight. ![]() Dough was never sticky (crumbly but not sticky). It worked much better than the already rolled out straight from fridge dough so next time I'll keep the top dough in a ball in a zip lock in a ball and roll it out after I get it out of the fridge. I rolled that extra dough in a ball and rolled it out. After adding the lattices to the top of the tarte I used the extra dough to add one more and an outer rim. I put the top dough in a big zip lock and rolled it out after I made it (then put it in the fridge). Also would keep a little more than half the dough as the bottom crust as that's a lot of dough for the top. Next time I would use at least both bags as I would like more filling. ![]() I used 1.5 bags of fresh cranberries to make one pound. Would definitely make again - just altering the recipe slightly. This is really good! First time making anything like it. Scrape filling into crust and spread into an even layer. Chill the dough in the pan and the wrapped dough until cold, at least 1 hour and up to 3 days. Press the remaining half into tart pan, working it across bottom and up sides with floured hands to create an even layer. Wrap one half in plastic, flattening into a ½"-thick disk. Add 1 egg and process in long pulses until dough forms a ball around the blade. Add butter and pulse until largest pieces are pea-size. Pulse walnuts, granulated sugar, lemon zest, cinnamon, salt, cloves, nutmeg, baking powder, and 2 cups flour in a food processor until nuts are finely ground. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 10–12 minutes. Place a rack in middle of oven preheat to 350°. Transfer to a nonreactive container cover and chill. Step 2ĭo Ahead: Filling can be made 3 days ahead. ![]() Continue to cook, stirring often, until cranberries burst, mixture is syrupy, and pot is visible when a wooden spoon is dragged across the bottom (mixture should be reduced to about 1¾ cups), 10–12 minutes. Bring cranberries, sugar, ginger, butter, and salt to a boil in a large saucepan over medium-high heat, stirring often to prevent scorching and help dissolve sugar.
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