OUT WEST: Food & Lifestyle

Dessert

Fresh Cranberry Tart

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A holiday favorite, Fresh Cranberry Tart celebrates the perfect ratio of sweet and tart with a nutty graham cracker walnut crust and sugared cranberries.

A holiday favorite, Cranberry Tart celebrates the perfect ratio of sweet and tart with a nutty graham cracker crust and sugared cranberries.

This Fresh Cranberry Tart will look stunning on your holiday table with it’s bright red color and sugared cranberry garnish. I like to add a little green herb, such as sage, to the top for looks. It gives the dessert a Christmas mistletoe look that I adore. Just remove before eating.

You may want to make extra of the sugared cranberries. They are definitely a sweet treat, that if left in a bowl on the counter, will quickly disappear. It’s a very simple sugar water combination that coats the cranberries enough to dip in more sugar for the frosted look.

The addition of minced walnuts in the graham cracker crust adds a very earthy texture to this Fresh Cranberry Tart. Walnuts can easily be substituted for another type of nut, such as pecan or your favorite nut. I like to use locally grown ingredients when I have the chance and walnuts are an OUT WEST: Food & Lifestyle favorite.

Ingredients

  • Cranberries – Fresh cranberries found in the produce section of the grocery. Save about ten of them for the sugared cranberry garnish.
  • Orange – One large juicy fresh orange – you want the zest and the juice.
  • Walnuts – Walnuts are grown in Washington State, so that’s why I chose them for my crust. You can substitute for your favorite nut.
  • Eggs – Make note that you need two full eggs and 2 egg yolks.
  • Butter – Real butter please.
  • Pantry Items – Plain old salt and granulated sugar from the pantry.

Preparation

  1. Make the crust first by combining graham crackers, sugar, salt and walnuts. Pulverize to a fine crumb. Combine with melted butter. Press into tart pan. Bake for 5-10 minutes at 350 degrees. Let cool.
  2. Simmer cranberries, sugar, orange juice and zest in a sauce pan until cranberries burst. Remove from heat and blend until smooth.
  3. Return to heat and add butter, stirring to combine.
  4. Whisk eggs and yolks together. Temper in about a cup of the warm cranberry sauce with the whisked eggs, then combine all together. Heat over low heat, stirring continuously until thickened.
  5. Pour into pre-baked graham cracker walnut crust.
  6. Refrigerate overnight. Top with sugared cranberries before serving.
A holiday favorite, Cranberry Tart celebrates the perfect ratio of sweet and tart with a nutty graham cracker crust and sugared cranberries.

Fresh Cranberry Tart

A holiday favorite, Fresh Cranberry Tart celebrates the perfect ratio of sweet and tart with a nutty graham cracker crust and sugared cranberries.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 10 mins
Course Dessert
Cuisine Christmas, Dessert
Servings 12

Ingredients
  

Graham Cracker Walnut Crust

  • 20 squares graham crackers pulverized
  • 1/4 cup granulated sugar
  • 1/4 tsp. salt
  • 1/2 cup walnuts minced
  • 5 tbsp. butter melted

Fresh Cranberry Filling

  • 1 12 oz. bag fresh cranberries save a few for sugared cranberries
  • 1 cup granulated sugar
  • 1 orange juiced and zested
  • 1/2 cup butter cubed
  • 2 large eggs
  • 2 large egg yolks

Sugared Cranberries

  • 10 fresh cranberries
  • 1/2 cup granulated sugar
  • 1/4 cup water

Instructions
 

Graham Cracker Walnut Crust

  • Preheat oven to 350 degrees.
  • Combine graham crackers, sugar, salt and walnuts in a large Ziplock bag. Using a rolling pin or mallet, crush until fine and crumbly.
  • Pour melted butter in Ziplock and shake to combine.
  • Press into an 8 inch tart pan.
  • Bake at 350 degrees for about 5-10 minutes until starting to lightly brown.
  • Remove from oven and set aside to cool while you make the fresh cranberry filling.

Fresh Cranberry Filling

  • Place cranberries, granulated sugar, orange juice and zest in a sauce pan and simmer over medium high heat for about 10 minutes until cranberries have popped.
  • Remove to a bowl. Using an immersion blender, blend until smooth.
  • Place blended cranberry mixture back in the sauce pan, with heat on medium low. Add cubed butter and stir until combined.
  • Whisk eggs and egg yolks together in a medium bowl.
  • Add about a cup of the warm blended cranberry sauce to the eggs to temper. This ensures that the eggs won't scramble when you combine the two together.
  • Next, combine the egg mixture in with the remaining cranberry mixture and cook over low heat, stirring continuously, until thickened, about 10 minutes.
  • Pour mixture into pre-baked graham cracker walnut crust.
  • Place tart in refrigerator until set, preferably over night.
  • Top with sugared cranberries before serving.

Sugared Cranberries

  • Combine 1/4 cup granulated sugar and water in a sauce pan. Cook on medium low until sugar is dissolved. Add cranberries and stir to coat. Remove cranberries to a wire rack and let dry about 30 minutes. Roll each cranberry in remaining 1/4 cup sugar to give the frosted look.
Keyword Christmas Dessert, Cranberry Curd, Cranberry Curd Tart

Similar Recipes

  • Sweet and tart lemon curd in a graham cracker crust with fresh blueberries and raspberries
  • Peppermint Mocha Cake is a festive dessert sure to satisfy your sweet tooth. Rich, chocolate espresso cake topped with creamy mint frosting and crushed candy canes.

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Pumpkin Cream Bars

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Pumpkin Cream Bars with Chili Lime Pepitas combines the flavors of traditional pumpkin pie with lime zested whipped cream topping and chili lime pepitas in a graham cracker crust.

Sweet & Creamy with a Hint of Lime

Wanna step up your pumpkin game? These Pumpkin Cream Bars are a little pumpkin pie and a little chili lime packed into a bite size bar. The best thing? They require zero baking. – Just a little time to chill in the fridge.

Be patient with this dessert. You’ll want to chill in the fridge for at least an hour, more if you have time. The longer it chills, the easier it will be to cut into bite size bars. After serving, if you have leftovers, these will need to be kept in the fridge as well. Just cover with saran wrap and store.

And A Subtle Crunch of Spice

These fall favorite treats start with a simple graham cracker crust that gets pressed into a 9 inch serving dish and topped with a creamy, pumpkin spice custard that cooks up quickly on the stove top. Then a light and fluffy, lime zested, whipped cream topping completes the the delicious layers. Top the bars with chili lime pepitas to add a little kick and tie it all together.

Pumpkin Cream Bars with Chili Lime Pepitas combines the flavors of traditional pumpkin pie with lime zested whipped cream topping and chili lime pepitas in a graham cracker crust.
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Pumpkin Cream Bars

Pumpkin Cream Bars with Chili Lime Pepitas combines the flavors of traditional pumpkin pie with lime zested whipped cream topping and chili lime pepitas in a graham cracker crust.
Course Dessert
Cuisine Dessert
Keyword Fall Desserts, Pumpkin Dessert
Servings 12

Equipment

  • 9 inch square serving dish

Ingredients

Graham Cracker Crust

  • 1 1/2 cup graham cracker pulverized
  • 1/3 cup sugar
  • 1 tsp ground cinnamon
  • 5 tbsp butter melted

Pumpkin Layer

  • 3/4 cup pumpkin puree
  • 1 cup milk
  • 1/2 cu heavy cream
  • 1 tsp pumpkin pie spice
  • 4 large egg yolks
  • 1/2 cup sugar
  • 1/4 cup light brown sugar
  • 1/4 cup flour
  • 1/4 tsp salt

Whipped Cream Layer

  • 1 1/2 cup heavy cream
  • 1/2 cup sour cream
  • 1 tsp vanilla extract
  • 1 1/2 tsp light brown sugar
  • 1/2 lime juiced and zested
  • 1/4 cup chili lime pepitas

Instructions

Graham Cracker Crust

  • Combine pulverized graham crackers, sugar and cinnamon in a bowl. Stir in melted butter. Press mixture into 9" square serving dish.

Pumpkin Layer

  • Combine pumpkin puree, milk, heavy cream and pumpkin spice in a pan over medium heat until warmed.
  • Combine egg yolks, sugars, flour and salt in a bowl until smooth.
  • Mix the egg yolk mixture into the pumpkin mixture and cook over medium high heat, stirring continuously, until thickened.
  • Pour mixture into graham cracker crust.

Whipped Cream Layer

  • Place heavy cream, sour cream, light brown sugar and vanilla extract in a chilled bowl and whip at high speed until stiff peaks form. Fold in lime juice and zest. Spread evenly over pumpkin layer. Chill for at least an hour. Top with chili lime pepitas when serving.

Chili Lime Pepitas

Chili Lime Pepitas are found in the Mexican Aisle of your grocery or often in the bulk foods sections. They are similar to pumpkin seeds only without the shell. They are coated in a Mexican chili lime seasoning and can be used for garnish or to snack on. If you can’t find chili lime pepitas, look for plain pepitas and season them yourself using Tajin Mexican Seasoning.

Tajin Mexican Seasoning comes in different varieties. Look for the one with lime included. It can be found in the Mexican aisle at your grocery or sometimes on the end cap near the produce section. It’s also good on sliced mango, pineapple and watermelon.

Related Recipes:

  • Personal sized spice cakes with caramel apple topping
  • People wait all year for the fall flavors of pumpkin spice and it’s so easy to turn your favorite cinnamon rolls into pumpkin cinnamon rolls!

Caramel Apple Spice Cakes

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Caramel Apple Spice Cakes, sweet, sticky caramel apple topping with a spiced apple cake are the perfect semi-homemade treat for fall.

These semi-homemade Caramel Apple Spice Cakes are an easy way to add a little something special to your box of cake mix.

Apples are the first thing I think of for fall, as I’m not a huge pumpkin spice fan. Located in Washington State where nearly 60% of the U.S. apples are grown, we have our fresh pick for the season. For this recipe I use Gala apples, but any apple will work here. Granny Smith apples are one of my favorites for baking and another great choice.

Caramel Apple Spice Cakes take about 25 minutes from start to finish. Just mix up a box of Betty Crocker Spice Cake Mix or your favorite box mix, add a teaspoon of my caramel apple topping, bake according to package directions and finish with more of my caramel apple topping.

Caramel apple topping comes together in just 5 minutes on your stove top. Diced apples coated in a cinnamon sugar mixture and sauteed in butter with a splash of cream and vanilla makes a sticky sweet topping and let’s you know that fall has arrived.

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Caramel Apple Spice Cakes

Caramel Apple Spice Cakes. sweet, sticky caramel apple topping with a spiced apple cake are perfect for fall.
Course Dessert
Cuisine Dessert
Keyword Apple Desserts, Fall Desserts, Semi-Homemade
Prep Time 10 minutes
Cook Time 15 minutes
Servings 12

Equipment

  • Muffin tins
  • Parchment paper or muffin liners

Ingredients

  • 1 15.25 oz box Spice cake with pudding in the mix
  • 3 cups apple diced (about 4 apples)
  • 1/2 cup granulated sugar
  • 1 tsp cinnamon
  • 1/4 cup butter
  • 1 tbsp cream
  • 1/2 tsp vanilla

Instructions

  • Preheat oven to 350 degrees.
  • Mix together spice cake according to package directions.
  • Toss together diced apple, granulated sugar and cinnamon in a small bowl.
  • Melt butter in a medium sauce pan over medium heat. Add apple mixture and saute for 3-5 minutes until apples are tender. Add cream and vanilla. Remove from heat.
  • Prepare muffin tins with parchment paper or liners. Fill each muffin tin 3/4 full. Add a teaspoon of apple mixture to the top of each.
  • Bake for 15 minutes at 350 degrees, or until cooked though and edges starting to just brown.
  • Let cool, then top each with the remaining caramel apple topping.

A Dash of Cinnamon

The cinnamon sugar mixture that coats the apples in this recipe transform plain old apples into fall flavored apples. Cinnamon comes from the bark of trees in the genus Cinnamomum. It dates back to 2000 BC and has been used to treat coughs, sore throats and arthritis. Today it is known to be an antioxidant and anti-inflammatory and can be found in several different grades ranging in quality. I like to keep my package of cinnamon sticks tightly sealed to maintain the freshness and flavor.

Similar Recipes

  • A perfect twist on the traditional, this Pumpkin Cream Pie with Chili Lime Pepitas combines layers of pumpkin and whipped cream over a graham cracker crust.
  • People wait all year for the fall flavors of pumpkin spice and it’s so easy to turn your favorite cinnamon rolls into pumpkin cinnamon rolls!
  • Peaches coated in apple bourbon glaze in all butter pie crust

Apple Bourbon Peach Pie

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Apple Bourbon Peach Pie is loaded with fresh, juicy peaches and a hint of Jim Beam Apple Bourbon then baked to perfection in an all butter crust.

Let’s face it, peaches and bourbon go hand in hand. I mean who wouldn’t love sweet juicy peaches soaked in sugary Jim Beam Apple Bourbon? Pair that with the flaky all butter crust and you have the perfect summer pie.

We like to head east of the mountains to get our fresh peaches by the box. Yes, layers of huge, juicy peaches just picked from the trees of Eastern Washington. I can never wait until we get them home. One bite and it’s dripping all the way down your arm. It’s peach perfection.

Once you do get them home. Apple Bourbon Peach Pie is a cinch to make! Of course, you could omit the Jim Beam Apple Bourbon and make a simple peach pie. It’s just as tasty. But, if you happen to have it on hand, I would suggest trying it. It adds that little bit of extra goodness to your pie.

Why All Butter?

Butter = Flaky It’s that simple.

Everyone has their favorite crust. My mom uses Crisco, some people use a blend of shortening and butter, but I prefer straight butter. I feel butter gives an extra flaky crust with the best natural flavor. Shortening seems to have a less desirable after taste.

Tips to make your pie crust a success:

  • Use cold butter
  • Grate butter
  • Use very cold water
  • Work quickly
  • Avoid over mixing
Peaches coated in apple bourbon glaze in all butter pie crust
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Apple Bourbon Peach Pie

Juicy peaches gently coated in a sweet apple bourbon glaze and layered ever so perfectly in an all butter crust
Course Dessert
Cuisine Dessert
Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 1 hour
Servings 8

Ingredients

Filling

  • 7 very large peaches pitted, sliced and peeled (or not peeled either is good)
  • 1 cup sugar
  • 1 cup Jim Beam Apple Bourbon
  • 5 tbsp flour
  • 2 ½ cup flour
  • 2 sticks salted butter, grated 1 cup
  • ½ tsp sugar
  • 2-8 tbsp very cold water
  • Other:
  • 1 egg blended for brushing over crust

Instructions

  • Preheat oven to 450 degrees.
  • In a large bowl, combine filling ingredients and let sit while you make the crust. (You want enough peaches to mound up because they will shrink when cooked)
  • Combine flour and sugar in a large bowl.
  • Cut in butter ¼ cup at a time until mixture resembles crumbs.
  • Add cold water and form into a ball.
  • Seperate ball into two (I like to make one ball slightly bigger than the other for the bottom crust.
  • Wrap balls in saran wrap and refrigerate for about 10 minutes or so to help with rolling out.
  • Throw some flour on your board or counter and roll out dough. Place bottom piece in pie pan and mold edges.
  • Place filling in pie dish.
  • Place top crust over or make lattice, whatever makes you happy.
  • Brush with blended egg.
  • Place foil over crust edge to keep from burning, make sure to tent it and not press against the crust.
  • Bake at 450 degrees for about 45 minutes or until golden and bubbly.

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Chocolate Espresso Dipped Hazelnut Lace Cookies

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Old fashioned lace cookies get stepped up Seattle style and dipped in dark chocolate espresso with hazelnut crumb.

Walks to the local bakery with my grandmother were one of my favorite adventures, possibly because it lead to a cookie of my choice! Peering through the glass display case, I would always pick the old fashioned lace cookies. Sometimes they were plain, and sometimes dipped in chocolate. I loved how the edges were slightly crisp from the caramelized sugar.

My version of the classic old fashioned lace cookie gets a Pacific NW twist by getting dipped in dark chocolate espresso and Oregon hazelnuts PLUS there’s hazelnuts in the oatmeal lace for added crunch . Seattle is famous for espresso and ever since I found these Nestle chocolate chips with espresso I’ve been finding all sorts of uses for them. The dark chocolate espresso gives a rich, almost sinful bite to the cookie and the hazelnuts add a bit of nutty crunch. Some may say they go perfectly with a glass of red wine (insert wink emoji).

Virtual Cookie Party

Want more cookies? @cosetteskitchen and fellow cookie lovers are sharing our favorite cookie recipes. Head over to Instagram: search #virtualcookieparty2019

Or scroll to the end of this post and get the links to all the cookies.

Tips for Making These Cookies:

  • Measure exactly 1 Tbsp. of dough when placing on baking sheet.
  • These cookies more then double in size when fully baked.
  • Use parchment paper (they stick to foil).
  • Keep a close eye on when baking – They are quick!
  • Completely cool before dipping in chocolate and hazelnuts.
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Chocolate Espresso Dipped Hazelnut Lace Cookies

Delicate old fashioned oatmeal and hazelnut lace cookies dipped in a dark chocolate espresso and finished with chopped hazelnuts.
Course Dessert
Cuisine Dessert
Keyword Chocolate Dipped Cookies, Christmas Cookies, Cookie Swap, Lace Cookies
Prep Time 10 minutes
Cook Time 10 minutes
Servings 24

Ingredients

Lace Cookies

  • 2 cups quick cooking oats
  • 1/2 cup hazelnuts chopped
  • 2 cups light brown sugar
  • 3 tbsp flour
  • 2 sticks butter (1 cup) melted
  • 1 egg
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Chocolate Espresso

  • 4 1/2 oz espresso chocolate chips (half a 9 oz bag Nestle Espresso Morsels)

Hazelnuts

  • 1/2 cup hazelnuts chopped

Instructions

  • Lace Cookies
  • Preheat oven to 375 degrees. Line baking sheets with parchment paper.
  • Combine oats, hazelnuts, flour, light brown sugar, melted butter, egg, vanilla and salt in a large bowl.
  • Place 1 tbsp cookie dough on parchment lined baking sheet. Give cookies extra space, as they more than double in size. I placed 4 on each baking sheet. (If you place too close together, they will spread out and all melt together)
  • Bake at 375 degrees for 7-10 minutes. Make sure to check frequently. You want the sugars to create a nice golden, caramelized edge that will be firm enough to remove from baking sheet, but not crisp.
  • When cool, dip first in melted chocolate espresso, then in hazelnuts. Place on parchment paper to set.

Chocolate Espresso

  • Place espresso chocolate chips in a microwave safe bowl. Microwave in increments of 50 seconds, stirring between each session until completely melted. (About 2 minutes)

Hazelnuts

  • Place chopped hazelnuts in a small bowl.

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  • Sugary rum soaked mini yellow cakes