November 25, 2019

Cranberry and Lime Tartelets, and a One Day Visit with Matthew at Purdue

Natacha Sanz Caballero Desserts and Sweets merienda, otoño, postre, Purdue University, tarta, tarta de lima, tartaletas, tea time, Thanksgiving, West Lafayette

When I saw this recipe I thought I had to make it. The sugared cranberries, the beautiful creamy pink filling, and the crumbling crust, had my name written on them. But I was a bit weary: sometimes beautiful recipes don’t end up tasting as great as they look.

This one, in fact, was no exception, and I had to tweak it to turn it into something quite dazzling, not just in looks but in taste. Cranberry and lime tartelets will be a showstopper at your Thanksgiving table – or any other festivity you may happen to celebrate! And if you thought the pink part was the best, wait until you try the crust: pecans and amaretti cookies, a marriage made in heaven.

Thanksgiving is coming faster than I can say cranberry and lime tartelets, and quite honestly, I couldn’t be happier. Always a heart warming holiday, surrounded by friends and family, this year it holds a much more significant meaning. With two children away at opposite ends of the country for most of the year, the prospect of being all together at the table again, or curled up on the sofa watching a movie, or hearing them play music together, or simply “being“, is something that cannot happen soon enough. The anticipation and the preparation (with all the shopping, the baking and cooking, and otherwise making the house very welcoming), is also part of the happiness that being together again as family bring. I am enjoying and savoring every minute of life with an “only child” these days, but I am sure he, too, misses his brothers.

Many events and encounters have happened in our lives in the past few months, so many that I find it hard to find a theme to accompany the photos for this post. It doesn’t help that I took so many of this beautiful dessert, ha ha! But I think it has to do with family. With togetherness. With coming home. Because no matter how far they move, this will always be home.

A couple of weekends ago, Matthew, who lives in California, surprised us with a weekend visit. I will rephrase that: surprised us with a visit and meet-up with his friends at his alma mater, Purdue University, and his brother David and I quickly jumped at the opportunity of seeing him, if only for one day. Thankfully, David didn’t have school that day, which helped. I’m sharing a few photos of that day, in anticipation for his coming home next week, and all the dishes I’m sure he’s looking forward to savoring at home. With Ethan arriving this Saturday, all the preparations have begun.

Happy Thanksgiving to you and yours!

CRANBERRY AND LIME TARTELETS

Tartaletas de Arándano Rojo y Lima

Ingredientes:

                 For crust:

6 oz amaretti cookies

1 cup pecans

3 Tbs brown sugar

4 Tbs butter, melted

 

                For filling and serving:

16 oz cranberries

3 large eggs + 2 large egg yolks

2 1/2 cups granulated sugar

2 tsp finely grated lime zest

1 tsp finely grated lemon zest

2/3 cup lime juice

8 Tbs unsalted butter

1 pich salt

Whipped cream or sweet cream for serving

 

Preheat oven to 350ºF

Make the crust:

In a food processor, pulse cookies until finely ground. Add the pecans and pulse until finely ground. Add the butter and the sugar and pulse again until combined. Divide into 6 ramequins with removable bottoms and press with the flat bottom of a measuring cup onto the bottom and the sides of the ramequins. Bake for 10-12 minutes, until slightly darkened in color. Let cool (Note: crust may be made one day ahead)

Make the filling:

In a large saucepan over medium-high heat, bring 12 oz cranberries, 1 cup sugar and 1/4 cup water to a boil. Lower the heat and simmer until the canberries burst and most of the liquid evaporates, 12-15 minutes, stirring once in a while. Let cool and purée in a blender until smooth.

Place a heatproof bowl over a saucepan with simmering water, making sure the bowl doesn’t touch the water. Place the cranberry purée, eggs, egg yolks, lemon zest, lime juice, 1 tsp lime zest and 1/2 cup sugar in the bowl and cook, stirring often with a rubber spatula , 8-10 minutes. Let cool.

Using an electric mixer on medium-high, beat the filling, adding the butter one tablespoon at the time, until fully incorporated.

Make the sugared cranberries and assembly:

Place 1/2 cup sugar and 1/2 cup water in a small saucepan and simmer until the sugar dissolves. Add the remaining 4 oz cranberries and cook until the berries start to soften, 1 minute. Using a slotted spoon, transfer the cranberries to a rack set over a plate. Let cool until no longer sticky, about 30 minutes.

Place 1/2 cup sugar and 1 tsp finely grated lime zest in a small bowl and stir to mix. Toss the sugared cranberries in the lime sugar until covered. Zest a few strips of lime peel. Decorate the tartelets with a few sugared cranberries and strips of lime peel. Serve with cream.