Ricotta-Cranberry Tart (from Williams Sonoma Baking:Food Made Fast)

Note: I made a half recipe of the filling, using goat ricotta, which
made it really rich. I rolled the puff pastry to a smaller square to
accommodate the reduced filling, maybe about 8x11 or so.

1/2 c dried cranberries
3 Tbsp Grand Marnier
1 sheet frozen puff pastry, thawed
2 c ricotta cheese
2 eggs
2/3 c sugar
2 Tbsp cornstarch
2 tsp vanilla
1/3 c candied orange peel, finely chopped

1. Preheat oven to 425 degrees.

2. Roll out puff pastry to 16x12 rectangle. Fold over the edges to form
a shallow rim. Prick all over with a fork and bake for 15 m minutes,
until lightly browned.

3. Soak dried cranberries in grand marnier for 5 minutes to 'plump'
them.

4. In food processor, combine ricotta, eggs, sugar, cornstarch, and
vanilla. Mix until smooth. (It seemed really liquidy here, don't
worry it's fine!)

5. Stir in candied peel, cranberries and liqueur.

6. Spread filling (more like pour!) into baked pastry shell.

7. Place in oven and reduce heat to 350. Bake about 20 minutes, until
filling is slightly puffed and appears to be set.

8. Cool on wire rack, then chill at least 1 hour. If desired, dust with
powdered sugar.

This was incredibly good! Rich and creamy, but not super heavy the way
a cheesecake is, and the puff pastry is a nice change. My favorite was
the combination of the dried cranberries and the candied orange peel,
with the gentle hint of orange underlying the cheese filling.

Oh pshaw, on Mon 27 Nov 2006 06:08:04a, Jude meant to say...

> Ricotta-Cranberry Tart (from Williams Sonoma Baking:Food Made Fast)
>
> Note: I made a half recipe of the filling, using goat ricotta, which
> made it really rich. I rolled the puff pastry to a smaller square to
> accommodate the reduced filling, maybe about 8x11 or so.
>
> 1/2 c dried cranberries
> 3 Tbsp Grand Marnier
> 1 sheet frozen puff pastry, thawed
> 2 c ricotta cheese
> 2 eggs
> 2/3 c sugar
> 2 Tbsp cornstarch
> 2 tsp vanilla
> 1/3 c candied orange peel, finely chopped
>
> 1. Preheat oven to 425 degrees.
>
> 2. Roll out puff pastry to 16x12 rectangle. Fold over the edges to form
> a shallow rim. Prick all over with a fork and bake for 15 m minutes,
> until lightly browned.
>
> 3. Soak dried cranberries in grand marnier for 5 minutes to 'plump'
> them.
>
> 4. In food processor, combine ricotta, eggs, sugar, cornstarch, and
> vanilla. Mix until smooth. (It seemed really liquidy here, don't
> worry it's fine!)
>
> 5. Stir in candied peel, cranberries and liqueur.
>
> 6. Spread filling (more like pour!) into baked pastry shell.
>
> 7. Place in oven and reduce heat to 350. Bake about 20 minutes, until
> filling is slightly puffed and appears to be set.
>
> 8. Cool on wire rack, then chill at least 1 hour. If desired, dust with
> powdered sugar.
>
> This was incredibly good! Rich and creamy, but not super heavy the way
> a cheesecake is, and the puff pastry is a nice change. My favorite was
> the combination of the dried cranberries and the candied orange peel,
> with the gentle hint of orange underlying the cheese filling.
>
>

Gosh, that sounds good!


--
Wayne Boatwright
__________________________________________________

Cats don't brag about whom they have slept with.

On 27 Nov 2006 05:08:04 -0800, "Jude" > wrote:

>Ricotta-Cranberry Tart (from Williams Sonoma Baking:Food Made Fast)
>

Oh, my goodness.... that looks scrumptious!

Thanks a million!



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See return address to reply by email

sf wrote:
> On 27 Nov 2006 05:08:04 -0800, "Jude" > wrote:
>
> >Ricotta-Cranberry Tart (from Williams Sonoma Baking:Food Made Fast)
> >
>
> Oh, my goodness.... that looks scrumptious!

It is. Believe me, it is!!!
>
> Thanks a million!

no problem =)

Jude wrote:

> Ricotta-Cranberry Tart (from Williams Sonoma Baking:Food Made Fast)

Those... those *******S!

In 2004 I created something I called a "Puff Pastry Calzone with
Chocolate-Cherry-Ricotta filling and an orange sauce on the side" for a
special-occasion autumn meal. I posted about it here last year. Now
Williams-Sonoma unfolds it (which I don't think is an improvement), takes
away the chocolate (HUGE mistake), and uses cranberries instead of cherries
and acts like it's THEIR idea? :-)

Bob

Bob Terwilliger wrote:
> Jude wrote:
>
> > Ricotta-Cranberry Tart (from Williams Sonoma Baking:Food Made Fast)
>
> Those... those *******S!
>
> In 2004 I created something I called a "Puff Pastry Calzone with
> Chocolate-Cherry-Ricotta filling and an orange sauce on the side" for a
> special-occasion autumn meal. I posted about it here last year. Now
> Williams-Sonoma unfolds it (which I don't think is an improvement), takes
> away the chocolate (HUGE mistake), and uses cranberries instead of cherries
> and acts like it's THEIR idea? :-)
>
> Bob

/me hands Bob a beer.

-L.

Jude wrote:
> Ricotta-Cranberry Tart (from Williams Sonoma Baking:Food Made Fast)
>
> Note: I made a half recipe of the filling, using goat ricotta, which
> made it really rich. I rolled the puff pastry to a smaller square to
> accommodate the reduced filling, maybe about 8x11 or so.
>
> 1/2 c dried cranberries
> 3 Tbsp Grand Marnier
> 1 sheet frozen puff pastry, thawed
> 2 c ricotta cheese
> 2 eggs
> 2/3 c sugar
> 2 Tbsp cornstarch
> 2 tsp vanilla
> 1/3 c candied orange peel, finely chopped
>
> 1. Preheat oven to 425 degrees.
>
> 2. Roll out puff pastry to 16x12 rectangle. Fold over the edges to form
> a shallow rim. Prick all over with a fork and bake for 15 m minutes,
> until lightly browned.
>
> 3. Soak dried cranberries in grand marnier for 5 minutes to 'plump'
> them.
>
> 4. In food processor, combine ricotta, eggs, sugar, cornstarch, and
> vanilla. Mix until smooth. (It seemed really liquidy here, don't
> worry it's fine!)
>
> 5. Stir in candied peel, cranberries and liqueur.
>
> 6. Spread filling (more like pour!) into baked pastry shell.
>
> 7. Place in oven and reduce heat to 350. Bake about 20 minutes, until
> filling is slightly puffed and appears to be set.
>
> 8. Cool on wire rack, then chill at least 1 hour. If desired, dust with
> powdered sugar.
>
> This was incredibly good! Rich and creamy, but not super heavy the way
> a cheesecake is, and the puff pastry is a nice change. My favorite was
> the combination of the dried cranberries and the candied orange peel,
> with the gentle hint of orange underlying the cheese filling.

Sounds delicious!
Thanks,
-L.

On 28 Nov 2006 23:13:02 -0600, "Bob Terwilliger"
> wrote:

> takes
>away the chocolate (HUGE mistake), and uses cranberries instead of cherries

Yep....I guess it WAS their idea. You each has an original idea.

Bob Terwilliger wrote:
> Jude wrote:
>
> > Ricotta-Cranberry Tart (from Williams Sonoma Baking:Food Made Fast)
>
> Those... those *******S!
>
> In 2004 I created something I called a "Puff Pastry Calzone with
> Chocolate-Cherry-Ricotta filling and an orange sauce on the side" for a
> special-occasion autumn meal. I posted about it here last year. Now
> Williams-Sonoma unfolds it (which I don't think is an improvement), takes
> away the chocolate (HUGE mistake), and uses cranberries instead of cherries
> and acts like it's THEIR idea? :-)
>
> Bob

........don't shoot the messenger.....?

Jude wrote:

>>> Ricotta-Cranberry Tart (from Williams Sonoma Baking:Food Made Fast)
>>
>> Those... those *******S!
>>
>> In 2004 I created something I called a "Puff Pastry Calzone with
>> Chocolate-Cherry-Ricotta filling and an orange sauce on the side" for a
>> special-occasion autumn meal. I posted about it here last year. Now
>> Williams-Sonoma unfolds it (which I don't think is an improvement), takes
>> away the chocolate (HUGE mistake), and uses cranberries instead of
>> cherries
>> and acts like it's THEIR idea? :-)
>>
> .......don't shoot the messenger.....?

Aw, Jude, I still luv ya! :-)

Bob

On 29 Nov 2006 20:54:03 -0600, "Bob Terwilliger"
> wrote:

>Jude wrote:
>
>>>> Ricotta-Cranberry Tart (from Williams Sonoma Baking:Food Made Fast)
>>>
>>> Those... those *******S!
>>>
>>> In 2004 I created something I called a "Puff Pastry Calzone with
>>> Chocolate-Cherry-Ricotta filling and an orange sauce on the side" for a
>>> special-occasion autumn meal. I posted about it here last year. Now
>>> Williams-Sonoma unfolds it (which I don't think is an improvement), takes
>>> away the chocolate (HUGE mistake), and uses cranberries instead of
>>> cherries
>>> and acts like it's THEIR idea? :-)
>>>
>> .......don't shoot the messenger.....?
>
>Aw, Jude, I still luv ya! :-)

Shouldn't that be "Hey, Jude" :-)

TammyM

On 29 Nov 2006 20:54:03 -0600, "Bob Terwilliger"
> wrote:

>Jude wrote:
>
>>>> Ricotta-Cranberry Tart (from Williams Sonoma Baking:Food Made Fast)
>>>
>>> Those... those *******S!
>>>
>>> In 2004 I created something I called a "Puff Pastry Calzone with
>>> Chocolate-Cherry-Ricotta filling and an orange sauce on the side" for a
>>> special-occasion autumn meal. I posted about it here last year. Now
>>> Williams-Sonoma unfolds it (which I don't think is an improvement), takes
>>> away the chocolate (HUGE mistake), and uses cranberries instead of
>>> cherries
>>> and acts like it's THEIR idea? :-)
>>>
>> .......don't shoot the messenger.....?
>
>Aw, Jude, I still luv ya! :-)
>
Her WS version sounded good to me!

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