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Martha StewartThe latest cookbook contains a delicious treat that must be added to your holiday menu.
The iconic television personality and businesswoman, 83, published her 100th book, Martha: The Cookbooklast month, and she shares her festive cranberry tart recipe exclusively us.
“This is a simple, delicious and very beautiful dessert that requires a baked feta tart shell and a cooked cranberry filling,” she says in the latest issue of Us Weekly. “If you’re entertaining, you can make it the day before and keep it cold. It’s sliced into lovely slices and topped off nicely with dollops of whipped cream.”
For the tart, Stewart says she 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: her house brand is in demand and her 100th cookbook, Martha Stewart: The Cookbook, was released in November. “I try to balance a lot,” the tycoon told us while promoting Pure (…)
Perfect for holiday entertaining inspiration, Martha: The Cookbook Includes a variety of delicious recipes and helpful kitchen tips for cooks of all ages. The book became a #1 online bestseller even before its Nov. 12 release date, according to diverse.
“(It’s) a collection of 100 of my most treasured recipes and tips, along with photos from my personal archive and the stories behind them,” Stewart wrote through her website On the occasion of the drop of the book. “I’m very proud of this book. It’s one I know you’ll want to read cover to cover.”
Keep scrolling to check out Stewart’s full Cranberry Tart recipe.
Cranberry tart
servant 10
Ingredients
For the crust:
- Unbleached all-purpose flour, for dusting
- 1 disc (½ recipe) Breeze feta (recipe on the next page), chilled
To fill:
- 2 (¼ ounce) unflavored gelatin packets
- 6 cups fresh cranberries
- 1¾-2 cups of sugar, according to taste
- 1 cup of red currant jelly
- 2 spoons of cognac
- Whipped cream for serving (optional)
instructions
1. Prepare the crust: on a lightly floured work surface, roll the dough into a 13-inch circle. With a dry pastry brush, brush off all excess flour. Put the dough into 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 with a fork. Freeze until set, about 15 minutes.
2. Heat the oven to 375 degrees Celsius. Uncover and line the tart shell with a fork, fasten it to the edges and fill with beans, rice or pie weights. Bake until the sides are set and golden, about 20 minutes. Remove the weights and parchment and continue baking until the bottom of the crust is dry and golden, 15 to 20 minutes. Remove from the oven and cool completely on a wire rack.
3. Prepare the filling: sprinkle the gelatin over ½ cup of cold water in a small bowl. and leave to stand until softened, about 5 minutes. Mix the cranberries, sugar, jelly and cognac in a pot 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 cool slightly. Stir in the softened gelatin and cool completely. Pour the cranberry filling into the tart shell and cool for at least an hour before opening the pan and serving With whipped cream, if desired.
While it seems nearly impossible to escape the fall favorite once fall rolls around, there are a handful of celebrities and celebrity chefs who just don’t like the all-pumpkin-all-the-time mentality. One of the first celebs to speak out against the seasonal pumpkin charm was the host of Last Week Tonight with John Oliver, John Oliver. in (…)
For Pata Briza:
Makes enough for one 9-inch double-crust cake or one 10½ x 15¼-inch 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. Beat the flour, sugar and salt in a food processor until combined.
2. Add the butter and beat until the mixture resembles coarse meal with a few pea-sized pieces.
3. Pour 5 tablespoons of ice water over the mixture; Pulse several times to combine. Add more water, one tablespoon at a time, and mix until the mixture sticks when pinched.
4. For a 9-inch pie, shape dough into 2 discs and wrap each in plastic wrap. Store in the refrigerator for at least one hour and up to one day before using. To get a single crust, shape the dough into one disc and wrap in plastic. Store in the refrigerator for at least one hour and up to one day before using.
Martha Stewart is defending the living room transformation of her Maine vacation home after she received “severe” criticism from followers on social media. “I rarely read all the comments that come in after I post, but because I was so happy about the change in my Maine salon, I went through a lot (…)
For whipped cream:
Makes 2 cups
Ingredients
- 1 cup cold heavy cream
- 2 tablespoons of confectioners’ sugar, or to taste
instructions
1. In a chilled medium bowl, whip the cream with an electric mixer at medium speed until soft peaks form, about 3 minutes. Add the confectioners’ sugar and beat until stiff peaks form, about 2 more minutes.
