A Bohme Cooked Meal

Sunday, October 19, 2014

Cranberrry Tart and IFBC

International Food Blogger Conference 2014 Seattle

During my weekend at the International Food Bloggers Conference I went to many different break out sessions.  I went to one that was all about beef.  I cook with it all of the time and it is probably my favorite meets to cook with.  It is so versatile. Here are a few things I learned during that session.

Top Sirloin is a great value and is the least expensive
Chuck roast is cheaper but great to braise
Eye of round steak is super lean and cheaper.  This is best if you marinate.

Beef Grade
USDA Prime- Has the most marbling.  It is typically sold in high-end restaurants
USDA Choice- Have less marbling and is most widely available in the grocery stores.
USDA Select has the least amount of marbling, is leaner and a bit less juicy.

Picture from here

My favorite part of the trip was where I attended the Sur la Table/KitchenAid excursion before the start of the conference.  We watched a kitchen demo where they made pasta (I have always been intimidated by pasta) and watched them make Warm Cranberry Crumble Mini Tarts.  They had passed around the cranberry mixture and I knew that this would be one that I would be making soon.  I did make a few adjustments to their recipe and made one large tart out of it. 
I have to say I am not a huge cranberry fan.  I don't like it with my turkey.  And the only way I have been able to eat it is with marshmallows, in what Matt's family calls fluff.  I was so happy when I tasted the mixture at this event and when I tasted the cooked tart at my house I was elated.  I will be adding this tart to my holiday pie round up.  It is nice and tangy and will be a good addition to the overly sweet pies I tend to make.  Note:  I used Kerrigold Butter for this recipe and I think it makes a world of difference!
You need to try this tart!!!
Warm Cranberry Crumble Tart
Adapted from Sur la table test kitchen
Tart Dough:
1 1/4 cup all purpose flour
1 1/2 teaspoons granulated sugar
1/4 teaspoon kosher salt
1 stick cold unsalted butter, cut into 1/2 inch pieces
1 teaspoon almond extract
3 tablespoons ice cold water
1 cup all purpose flour
1 cup granulated sugar
1/2 teaspoon kosher salt
1 stick cold unsalted butter, cut into 1/2 inch pieces
12 ounces fresh cranberries
1/2 cup granulated sugar
Finely grated orange zest from 2 oranges
1/4 teaspoon ground cinnamon
2 tablespoons all purpose flour
2 apples (peeled) and cored
1 teaspoon vanilla extract
1 tart pan
Tart Dough:
Put flour, sugar, salt and butter into the food processor and pulse the mixture until it is fine breadcrumbs.  Then add the almond extract and cold water to the mixture.  Run the food processor again.  The flour mixture should quickly turn into a ball.  When this happens turn off the processors and dump the flour ball  onto your work surface and shape into a flat circle disk.  Wrap the disk in plastic wrap and put in the refrigerator for at least 30 minutes.
Clean out the food processor and the flour, sugar, salt, and butter in the bowl of the food processor and pulse the machine until the butter is the size of small peas.  Make sure not to over pulse this mixture.  Place this mixture in a bowl and put it in the refrigerator.
Clean the bowl of the food processor and add the cranberries, sugar, orange zest, cinnamon, flour, apples, and vanilla extract.  Run the processor a few times until the cranberries are chopped coarsely. 
Preheat oven to 350 degrees F.  Either flour your work surface or put down wax paper.  Roll out the pastry dough until it is as wide as the tart pan.  The dough would be about 1/8th inch thick.  Place the rolled out dough into the tart pan and press the dough into the sides of the pan.  Make sure to trim the edges. 
Spoon the filling into the crust and spread evenly into the pan.  Sprinkle the topping over the cranberries.  Now you can place the tart in the oven.  Mine took 50-60 minutes.  You know the tart is done when the topping is golden brown.
Remove tart from the oven and let it cool on a rack for at least 10 minutes. 
Serve as is or with ice cream.
The tarts will last for 1 day at room temperature.  You can store with plastic wrap for 3 days.  You can reheat in a 350 degree oven for 5-7 minutes.

© Kim Bohme and A Bohme Cooked Meal

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