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Easy Italian Pulled Pork

Nutella Bread for Dessert or for Breakfast!

 

Tips for Homemade Marinara Sauce

Breakfast Fruit Walkaway is a family favorite

Make Homemade Limoncello

 

These Aren't Pasta Noodles - They're Zucchini Noodles!

Chocolate Zucchini Cake

A Delicious Vegetarian Dish: Pasta alla Norma

Love knitting? Come read my knitting blog, Italian Dish Knits.

 

Eating Our Way Through the Amalfi Coast

My Camera Bag that does not look like a Camera Bag!

Make Whipped Cream That Lasts

My Favorite Chocolate Cake Recipe

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Entries in desserts (17)

Tuesday
Jan152013

Italian Cenci

 

Carnevale will be starting soon in Italy and these little delicious morsels called cenci are a traditional treat during that time.  They are very much like the elephant ears we have in this country - fried pieces of dough, dusted in powdered sugar.  There are many different recipes for them and different names.  I've made mine with the fresh taste of orange zest and a little rum.  

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Tuesday
Dec112012

Cranberry Tart

 

Doesn't this just look like Christmas?  I love anything with cranberries during the holidays and this tart fits right in.  It's made with an easy tart dough that you can just press right into the pan.  It's then filled with a creamy, cheesy filling and topped with a cranberry/orange topping that's delicious.

ceramic plate from Fifty One and a Half

 

If you've never made a tart before, don't be afraid of it.  You don't really even have to roll out this dough like a pie dough - you can just takes pieces of dough and press it right into the pan.  I roll out the dough a little and then just lay it in the pan and start pressing it over the bottom and up the sides. Easy as can be. 

 

Cranberry Tart

Makes one 11" tart 

for a printable recipe click here

Ingredients:

For the dough: 

  • 1-1/2 cups flour
  • 1/4 cup sugar
  • 1-1/2 sticks of butter (3/4 cup or 12 tablespoons), cut into slices
  • 3 drops almond extract
  • 3 drops vanilla extract
  • 2-1/2 tablespoons ice water

For the cheese filling:

  • 16 ounces mascarpone cheese (or cream cheese) room temperature
  • 1/4 cup sugar
  • 1 egg
  • 1 teaspoon orange zest

For the cranberry topping:

  • 1 12-ounce bag fresh cranberries
  • 3/4 cup sugar
  • 1/4 cup water
  • 2 tablespoons orange juice
  • 1-1/2 tablespoons cornstarch
  • 1 teaspoon grated orange zest

 

Instructions:

For the tart dough: Put the flour and sugar in a food processor. Process til blended. Add the butter in slices and process. Add the extracts and  just enough water that it gathers up into a ball when you process it. Flatten the dough into a disc and wrap in plastic wrap with a little flour to prevent sticking and chill for at least 30 minutes or until you are ready to use it. Then take it out and let it sit at room temperature for about 5-10 minutes.

Preheat the oven to 375 degrees F. Roll the dough out into an 11-inch tart pan. This dough does not roll out easily like a pie dough - it is easier to press it into the tart pan.  Press it evenly over the bottom and up the sides and then prick the bottom with a fork.  Bake for about 15 minutes. Allow to cool for about 15 minutes before filling.

For the cheese filling:  Lower oven temperature to 350 degrees F. Beat all ingredients in a mixer until smooth.   Pour into tart shell. Bake for 25 minutes. Remove and allow to cool completely before adding topping.

For the cranberry topping: Boil first 5 ingredients in a saucepan until sugar melts.  Simmer for about 5 minutes.  The cranberries will start to burst.  Remove from heat and stir in orange zest.  Let cool completely. Pour onto top of cooled tart and spread evenly over top. 

 

 

other Cranberry recipes you might enjoy:

Cranberry Appetizer Bites

 

Cranberry Upside Down Cake

 

Sparkling Cranberries 

Tuesday
Aug142012

My Favorite Way to Make a Layer Cake (and a Red Velvet Cake with Cream Cheese Frosting)

Do you get a little bit bored of making the same kind of layer cake by baking two eight inch cakes and layering them?  I started making layer cakes a different way and I like it so much I wanted to share it with you.

I bake the cake in a 15x10x1 sheet pan and cut it into thirds and then stack them. It makes a nice rectangular cake with three layers that are very pretty when you make your slices to serve.  You can use this technique with any regular cake recipe.  The only thing to keep in mind is that if you like a lot of frosting, you should make one and a half times the amount of frosting in a frosting recipe. Then you will have plenty.  I actually made just the regular amounts of frosting for the cakes you see in the photos.

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