Mini-Cranberry-Baiser-Torte
Dieser zarte Pie-for-One wird in einer zarten, bröseligen Pate-Sucreekruste gebacken. Blutorangensaft liefert
die herben Beeren mit einer milden Süße. Die einzelnen Desserts können am Vortag zusammengebaut und gebacken werden;
Fügen Sie die Baiser kurz vor dem Servieren für die frischesten Präsentation hinzu.
Quelle: Martha Stewart Living, November 2006
Ausbeute
Zutaten
Richtungen
Kochs Notizen
Wenn Sie keine Blutorangen finden, verwenden Sie normale Orangen für die Schale und den Saft.
Saul
27.04.2023 @ 03:34
This recipe for a delicate pie-for-one is baked in a delicate, crumbly pate sucree crust. Blood orange juice provides the tart berries with a mild sweetness. The individual desserts can be assembled and baked the day before; add the meringue just before serving for the freshest presentation. Source: Martha Stewart Living, November 2006. Makes 12.
Ingredients:
– All-purpose flour, for work surface
– Simple Paste Sucree, Citrus Variation
– 3 1/4 cups fresh cranberries (12 ounces)
– 1 1/2 cups sugar
– 1 1/2 teaspoons finely grated blood orange zest, plus 1/4 cup blood orange juice
– 1/4 teaspoon salt
– 1/8 teaspoon ground cinnamon
– Pinch of ground cloves
– 3 tablespoons cornstarch
– 3 large egg whites
– Pinch of cream of tartar
Directions:
1. Preheat oven to 375 degrees. On a lightly floured surface, roll out dough to 1/8 inch thick. Cut into 4 1/8-inch fluted rounds, and fit into cups of a standard 12-cup muffin tin (not nonstick). Pierce bottoms with tines of a fork. Freeze for 15 minutes.
2. Line each shell with parchment paper, and fill with pie weights or dried beans. Bake for 15 minutes. Remove weights and parchment. Return to oven; bake until bottoms are just golden, 5 minutes more. Transfer to wire racks; let cool for 5 minutes. Remove shells from tin; let cool completely.
3. Bring 2 cups cranberries, 1 cup sugar, and 1 1/2 cups water to a boil in a medium saucepan. Reduce heat, and simmer mixture, stirring occasionally, until cranberries burst, about 5 minutes. Pour through a coarse sieve, then a fine sieve; discard solids. (You should have about 1 3/4 cups; if you have less, add water.)
4. Bring strained cranberry juice, 1/4 cup sugar, zests, salt, cinnamon, cloves, and remaining 1 1/4 cups cranberries to a simmer in a medium saucepan, stirring occasionally. Reduce heat; simmer, stirring occasionally, until cranberries are soft but not burst, about 3 minutes.