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Brad Steelman's Cranberry Tart
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Q. Do you have recipe for Cranberry Tart as shown on a recent Chef on a Shoestring show?

A. The Chef on a Shoestring segment on the Saturday Early Show on CBS, gives a prominent chef $30 to create a meal for four that includes a main course, a side dish and a dessert. Brad Steelman, executive chef at The River Cafe in Brooklyn, New York, created the recipe you're looking for.

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Cranberry Tart

Ingredients:

For the Almond Dough:

1 cup butter
1-1/2 ounces, or approximately 2 tablespoons, powdered (10X) sugar
1 egg
2 cup all-purpose flour
3-1/2 ounces (approx. 1/2 cup) almond flour
pinch of salt

For the Caramel:

2 cups sugar
1 tablespoon corn syrup
1 cup heavy cream
water

For the Tart:

1-1/2 pounds fresh cranberries, washed and dried
2 cups sliced almonds, toasted

Instructions:

For the Almond Dough:

In a stand mixer with a paddle attachment, cream butter and sugar until smooth.

Add egg, scraping down the sides of the bowl as it's incorporated.

Add the flour and salt and mix until the dough forms a ball. Cover and place in the refrigerator for 1 hour.

Remove dough from refrigerator, roll out and place in a buttered 9 inch tart ring and blind bake in a preheated 350F (175C) oven until lightly golden (approximately 10 minutes).

For the Caramel:

In a heavy-bottomed pot, place sugar and add enough water to reach the consistency of wet sand then add the corn syrup.

Using a pastry brush dipped in water, wash down the sides of the pot to help keep the sugar from crystallizing. Place over medium high flame.

In a separate pot, heat the cream and hold.

When the sugar mixture begins to turn dark amber, slowly whisk in the heavy cream. Please note: Be very careful as you add the cream — the caramel will boil and rise up in the pot.

For the Tart:

In a mixing bowl, toss almonds, cranberries and 3/4 of the caramel.

Place in a partially baked pie shell and place in a preheated 350F (175C) oven until cranberries are just about to burst (approximately 20 minutes). Allow to cool and drizzle with the remaining caramel.

Serve warm with whipped cream or ice cream.

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