Rania's Recipes: Nutcracker Tart & Blintz Soufflé
Rania Harris stopped by Pittsburgh Today Live on Wednesday to show off two great recipes just in time for the holidays!
Nutcracker Tart
1 - 9-inch pre-bake tart shell (made in a pan with a removable bottom)
Filling:
- 1 cup dried peaches - coarsely chopped
- 1 cup pitted dates - halved
- 1/3 cup peach nectar
- 1/4-cup dark brown sugar
Topping:
- 6 tablespoons butter
- 6 tablespoons brown sugar
- 4 tablespoons light corn syrup
- 1/2-cup pine nuts
- 1/2 cup toasted whole almonds
- 1/2-cup dry roasted cashews
- 2 tablespoons whipping cream
- Set pre-baked tart shell ahead while making the filling.
Filling:
Combine all ingredients in a heavy saucepan and bring to a boil. Reduce heat and simmer for one minute. Puree mixture in a food processor to a thick paste. Cool completely.
Preheat oven to 400 degrees
Topping:
Cook first three ingredients in a heavy saucepan over low heat, stirring until sugar dissolves. Increase heat and bring to a boil. Boil for one minute. Remove from heat. Add nuts and cream.
Spread filling into the crust and smooth the top. Set the tart on a cookie sheet and spoon the nut topping over the filling. Bake until the filling bubbles - about 20 minutes. Transfer the tart to a cooling rack and cool for 15 minutes. Loosen the tart from the pan sides - but do not remove. Cool tart completely in the pan. Remove the tart from the pan and cut into
10 servings. Serve with softly whipped cream and orange cranberry compote on the side.
Cranberry Orange Compote:
Cut peel and white pith from oranges. Working over bowl, cut between membranes to release orange segments. Add cranberries and amaretto or almond syrup to bowl. Toss to combine and chill for at least one hour.
Blintz Soufflé
- 6 eggs
- ½ cup sugar
- 1 pint sour cream
- 1 teaspoon Vanilla
- ½ cup freshly squeezed orange juice
- 1 dozen blintzes
- 1 stick unsalted butter butter
- Cinnamon sugar for top
- Cherry preserves
Directions:
Preheat oven to 350 degrees.
Beat eggs, add sugar and beat till ribbons. Add orange juice and sour cream. Add vanilla and continue to beat till smooth.
Line greased 2.2 quart square baking dish (Emile Henry) with blintzes and drizzle with melted butter. Pour on cream - top with generous amount of cinnamon sugar and bake at 350 degrees for 45-50 minutes or until puffy and golden. Serve with cherry preserves as a topping.
