Martha StewartThe latest cookbook contains delicious treats to add to your holiday menu.
The popular TV host and businessman, 83, released his 100th book, Martha: The Cookbooklast month, and shared a particularly festive cranberry tart recipe Us.
“This is a simple, delicious, and perfect dessert that calls for a baked pâte brisée tart shell and a baked cranberry filling,” she says in a recent call to Us Weekly. “If you’re entertaining, this can be made the day before and kept cool. It is cut into beautiful wedges and goes well with dollops of whipped cream.”
On the terrace, Stewart says he prefers to use “fresh cranberries, if possible, but frozen is also acceptable.”
Martha Stewart celebrated her 83rd birthday on August 3, but she has no plans to slow down. In fact, she’s busier than ever: The home brand is in demand and her 100th cookbook, Martha Stewart: The Cookbook, is coming out in November. “I’m trying to be more balanced,” the mogul told Us while promoting Pure […]
Perfect for holiday hosting inspiration, Martha: The Cookbook various features of delicious recipes and useful tips in the kitchen for cooks of all ages. The book became a No. 1 online bestseller even before its November 12 release date, per Variety.
“[It’s] a collection of my most treasured recipes and 100 tips, as well as photos from my personal archives and the stories behind them,” Stewart wrote on his blog excited about the book’s release. “I am very proud of this book. It’s one that I know you’ll want to read cover to cover.”
Keep scrolling to check out Stewart’s full cranberry tart recipe.
Cranberry Tart
Works for 10
Ingredients
For the Crust:
- Unbleached, all-purpose flour for dusting
- 1 disc (½ recipe) Pâte Brisée (recipe on next page), cooled
Toppings:
- 2 (¼-ounce) envelopes unflavored gelatin
- 6 cups fresh cranberries
- 1¾-2 cups sugar, to taste
- 1 cup red currant jelly
- 2 spoons of cognac
- Whipped cream for serving (if desired)
Instructions
1. Make the crust: On a lightly floured work surface, roll the dough into a 13-inch circle. With a dry pastry brush, brush off any excess flour. Place the dough in a 10-inch round tart pan with a removable bottom, pressing the dough to the edge of the pan. Prick the bottom of the tart shell all over with a fork. Freeze until firm, about 15 minutes.
2. Preheat the oven to 375 degrees F. Uncover and decorate the tart shell with parchment, press the edges, and fill with beans, rice or pie weights. Bake until sides are set and golden, about 20 minutes. Remove weights and skin and continue baking until crust is dry and golden, 15 to 20 minutes. Remove from the oven and allow to cool completely on a wire rack.
3. Fill: Sprinkle gelatin over ½ cup cold water in a small bowl. then let stand until soft, about 5 minutes. Mix the cranberries, sugar, jelly and cognac in a pan, and cook over low heat for 12 to 15 minutes. (Do not overcook, otherwise the mixture will be too watery; the cranberries should be soft but not burst. Remove from the heat and allow to cool slightly. Add the soft gelatin and let it cool completely. Pour the cranberry filling into the tart shell and bake for at least an hour 1 before unwrapping and serving with whipped cream, if desired.
While it seems almost impossible to escape the fall favorite once fall hits, there are a few celebrities and celebrity chefs who don’t like the idea of a whole pumpkin. One of the first celebrities to speak out against the pumpkin season’s obsession was last week’s Tonight With John Oliver host John Oliver. In […]
About Pâte Brisée:
Makes enough for a 9-inch double-crust pie, or a 10½-by-15¼-inch single crust pie
Ingredients
- 2½ cups unbleached all-purpose flour
- 1 teaspoon of sugar
- 1 teaspoon of table salt
- 2 sticks (1 cup) cold unsalted butter, cut into small pieces
- 7-8 tablespoons of ice water
Instructions
1. Pulse the flour, sugar and salt in a food processor until combined.
2. Add the butter and pulse until the mixture resembles coarse meal with pea-sized pieces remaining.
3. Pour 5 tablespoons of ice water over the mixture; call several times to combine. Add more water, 1 tablespoon at a time, and beat until the mixture holds together when kneaded.
4. For a 9-inch pie pan, shape the dough into 2 discs and wrap each in plastic wrap. Refrigerate for at least 1 hour and up to 1 day before using. For one crust, shape the dough into 1 disc and wrap in plastic. Refrigerate for at least 1 hour and up to 1 day before using.
Martha Stewart is defending the living room makeover of her Maine vacation home after receiving “brutal” criticism from social media fans. “I don’t usually read all the comments that come in after I post, but because I was so excited about my Maine living room makeover, I went through a lot. […]
For the Whipped Cream:
Makes 2 cups
Ingredients
- 1 cup cold heavy cream
- 2 tablespoons of confectioners’ sugar, or to taste
Instructions
1. In a medium bowl, whip cream with an electric mixer on medium speed until soft peaks form, about 3 minutes. Add the confectioners’ sugar and beat until stiff peaks form, about 2 minutes more.
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