- Ingredients
- butter (unsalted)
- 2 tablespoon
- shortcrust (ready-made)
- 300 gram
- brown sugar
- 150 gram
- oranges
- 1
- port (red)
- 50 ml
- vanilla bean
- 1 pod
- star-anise
- 2 Piece
- cranberries (fresh)
- 400 gram
- egg yolk
- 1
- milk
- 1 tablespoon
- cream
- 1 pack
- Full ingredient details
- Timing
- Preparation Time:
- 10 minutes
- Waiting time:
- 12 minutes
- Cooking Time:
- 15 minutes
- This recipe:
- Serves:
- 4
- Viewed:
- 378 times
- Saved:
- 48 times
- Printed:
- 0 times
- Sent:
- 0 times
- This recipe by:
- petra
No picture available
cranberry tartlet
Ingredients
| butter (unsalted) | 2 tablespoon | |
| shortcrust (ready-made) | 300 gram | |
| brown sugar | 150 gram | |
| oranges | 1 | |
| port (red) | 50 ml | |
| vanilla bean | 1 pod | |
| star-anise | 2 Piece | |
| cranberries (fresh) | 400 gram | |
| egg yolk | 1 | |
| milk | 1 tablespoon | |
| cream | 1 pack |
Preparation
- Preheat the oven to 200C.
- Butter four oven-proof forms. Roll out the shortcrust, cut into four equal parts, then line every form with a quarter of dough. Cut off any overlaying parts, and - using a fork - poke small wholes into the base.
- Pre-bake in the oven for 12 minutes.
- Meanwhile, grate the orange peel and squeeze the orange juice. Melt the sugar at high heat, then add the orange juice and the grated peel. Add the port wine, core of the vanilla bean, and the star-anise, and leave to simmer for 5 minutes.
- Add the cranberries and leave to simmer for another 5 to 7 minutes. Remove the pan from the heat and leave to cool a bit. Remove the star-anise, then arrange the cranberries (without the liquid!) in the 4 forms.
- Mix the egg yolk with the milk, and brush the shortcrust with it. Bake for another 15 minutes.
- 0 comments to this recipe. Log in to add a comment.