Food Network Magazine - (11)November 2020

CRANBERRY-LEMON

TART
ACTIVE: 1 hr
TOTAL: 2 hr 10 min (plus 4 hr chilling)
SERVES: 8 to 10

FOR THE CRUST
1¾ cups all-purpose flour
½ cup confectioners’ sugar
¼ teaspoon salt
1½ sticks (12 tablespoons) unsalted butter,
cut into small pieces, at room temperature

FOR THE FILLING AND TOPPINGS
3 cups frozen cranberries (about 12 ounces), thawed,
plus ½ cup for topping
2¼ cups granulated sugar
¾ cup water
1 lemon
3 large eggs plus 1 egg yolk
1 tablespoon cornstarch
1 teaspoon pure vanilla extract
1 cup heavy cream
2 tablespoons confectioners’ sugar

1. Make the crust: Whisk the flour, confectioners’ sugar and salt in a
   medium bowl. Work in the butter with your fingers until a soft dough
   forms. Firmly press the dough into the bottom and up the sides of
   a 9-inch tart pan with a removable bottom. Prick the crust in a few
   spots with a fork. Refrigerate or freeze until firm, 10 to 30 minutes.


2. Preheat the oven to 350 ̊. Line the dough with parchment or foil
   and fill with pie weights or dried beans. Bake until the edges are
   set, about 20 minutes. Remove the parchment and weights and
   continue to bake until the crust is dry and lightly browned,
   10 to 15 more minutes. Transfer to a rack to cool completely.


3. Make the filling: Combine 3 cups cranberries, 1½ cups granulated
   sugar and ¼ cup water in a blender. Remove 5 wide strips of zest
   from the lemon using a vegetable peeler; set the strips aside. Fully
   peel the lemon, removing any white pith. Add the peeled lemon and
   2 strips of zest to the blender and blend until smooth (reserve the
   remaining 3 strips of zest for topping). Strain through a fine-mesh
   sieve into a medium saucepan, pressing on the seeds and skins
   with a rubber spatula. Bring to a simmer over medium heat,
   stirring occasionally.


4. Meanwhile, whisk the whole eggs, egg yolk, cornstarch and vanilla
   in a medium bowl. Whisk in about ½ cup of the hot cranberry mixture,
   then pour into the saucepan with the remaining cranberry mixture,
   whisking. Continue to cook, stirring constantly with a rubber spatula,
   until the filling boils and is thick like pudding, 10 to 15 minutes.
   Pour into the crust, cover with plastic wrap or an inverted plate
   and refrigerate until set, at least 4 hours or overnight.


5. Make the toppings: Bring ½ cup each water and granulated sugar
   to a boil in a small saucepan. Add the remaining ½ cup cranberries
   and 3 strips of lemon zest, then remove from the heat and let
   cool. Strain through a fine-mesh sieve. Thinly slice the zest. Put
   the remaining ¼ cup granulated sugar in a shallow dish, add the
   cranberries and zest and gently toss to coat. Let set, 30 minutes to
   1 hour, shaking occasionally to re-coat.


6. Beat the heavy cream and confectioners’ sugar in a large bowl
   with a mixer on medium-high speed until medium peaks form.
   Top the tart with the sugared cranberries and lemon zest. Serve
   with the whipped cream.

APPLE-FRANGIPANE

GALETTE

ACTIVE: 45 min

TOTAL: 3 hr 20 min (plus cooling)

SERVES: 6 to 8

FOR THE CRUST

1 cup all-purpose flour,

plus more for dusting

4 teaspoons granulated sugar

½ teaspoon salt

6 tablespoons cold unsalted butter, cut into small pieces

1 large egg, lightly beaten

FOR THE FRANGIPANE

⅔ cup almond flour

¼ cup granulated sugar

1 tablespoon all-purpose flour

1 tablespoon unsalted butter, at room temperature

1 large egg

1 tablespoon apple brandy (optional)

1 teaspoon pure almond or vanilla extract

½ teaspoon apple pie spice

Pinch of salt

FOR THE APPLES

3 medium apples (such as Golden Delicious)

1 tablespoon packed light brown sugar

1 tablespoon granulated sugar

1 teaspoon fresh lemon juice

¼ teaspoon apple pie spice

1 large egg, lightly beaten

Demerara or other coarse sugar, for sprinkling

¼ cup apricot preserves

4 teaspoons apple brandy (or water)

1. Make the crust: Pulse the all-purpose flour, granulated sugar
   and salt in a food processor. Add the butter and pulse until it looks
   like coarse meal with some pea-size bits. Add the egg and pulse a
   few times until the dough just starts to clump together. Turn out
   onto a piece of plastic wrap, gather the dough into a disk and wrap.
   Refrigerate until firm, at least 2 hours or overnight.


2. Make the frangipane: Combine the almond flour, granulated
   sugar, all-purpose flour, butter, egg, brandy (if using), extract,
   pie spice and salt in a medium bowl and mix with a rubber spatula
   until smooth. Refrigerate until ready to use.


3. When ready to assemble the galette, preheat the oven to
   400 ̊. Remove the dough from the refrigerator and let sit at room
   temperature for a few minutes. Roll out the dough on a lightly
   floured surface into a 12-inch round, about ⅛ inch thick. Transfer to a
   parchment-lined baking sheet. Spread the frangipane over the dough,
   leaving a 1½-inch border; refrigerate while preparing the apples.


4. Prepare the apples: Peel the apples and slice ¼ inch thick. Toss
   with the brown sugar, granulated sugar, lemon juice and pie spice in
   a bowl. Arrange the apples over the frangipane, slightly overlapping.
   Fold in the edge of the dough, pleating as you go. Brush the edge
   with the beaten egg and sprinkle with the demerara sugar. Bake until
   the crust is golden brown and the apples are browned and tender,
   35 to 40 minutes. Transfer the baking sheet to a rack and let cool.


5. Heat the apricot preserves and brandy in a small saucepan
   over medium heat, whisking, until loose. Strain into a small bowl,
   pressing on the solids. Brush the glaze over the apples.

146 FOOD NETWORK MAGAZINE ●NOVEMBER 2020