Louise's Pasta Party: Butternut Squash Ravioli wit.Pastry cups can also be made 3 days in advance and stored in an airtight container. Put back in the oven for about 15 - 20 minutes or until golden brown.Īllow to cool completely before filling with cranberry curd. Take the end of the wooden spoon and press the bottoms once again. You will see that they have puffed up a bit. Bake the pastry cups for 15 minutes and then remove from oven. I used the largish end of a wooden spoon. Press each ball into the bottoms and up sides. Lightly spray mini muffin pans with nonstick cooking spray. (Should make 30-35.) Refrigerate until firm. Using a tablespoon, roll the dough into small balls. Add flour, pecans and salt and mix just until dough comes together. Beat mascarpone and butter in a mixer until well blended. Process pecans in a food processor until finely ground. Press through a fine sieve once again and then p our into a bowl and press plastic wrap directly onto the surface. Cook over low heat, stirring constantly, until mixture thickens and coats the back of a spoon. Beat the eggs together and temper the eggs with the hot cranberries, a tablespoon at a time, eventually pouring everything back in the saucepan. Cook pulp in a saucepan with butter, sugar and salt until the butter melts. (Although Martha Stewart says 35 minutes.) Press through a fine sieve, making sure you get all the pulp. Bake chilled crust in the preheated oven until lightly golden, about 15 minutes. Cook, stirring occasionally, until cranberries burst and everything turns into mush. Preheat the oven to 350 degrees F (175 degrees C). Place cranberries, orange juice and water in a saucepan over medium heat. ![]() I mean, will you look at those babies?įrom Martha Stewart Living, November 2013Ĥ cups fresh or unthawed frozen cranberries (a 14.5 ounce package) I used fresh.ĥ tablespoons unsalted butter, cut into piecesġ cup mascarpone cheese, room temperatureġ/2 stick unsalted butter, room temperature I think my little balls of pecan dough should have been smaller, but still, I wouldn't change the finished tartlet for anything. I've also kept some curd in the fridge, which ought to last a week or two. Note: I've frozen both the shells (which I think will do well) and some curd, which ought to be fine. Oh, and I'm going to put those pecan shells to good use too. How about on a vanilla bean panna cotta? Over a pound or an angel food cake? Or whirled into some melted white chocolate to make bark? On toast? Sky's the limit. My mind is bursting with ideas for the cranberry curd, too. ![]() ![]() And best thing yet.you can make everything ahead of time and put them all together at the last minute, or as Martha suggests, make it fun and let your guests put them together. From the fabulous little pecan pastries to the extraordinary cranberry curd, these tartlets are perfection. Cranberry curd? Are you kidding me? Why didn't I think of that? Leave it to Martha Stewart to come up with a perfect little treat for the holidays, a surprise for guests, for a tea, even for Thanksgiving dessert.Įvery once in a while I taste a new recipe, roll my eyes back and say OMG! This is one of those recipes.
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