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Martha StewartThe latest cookbook contains the must-have tasty treat for your holiday menu.
The famous TV personality and businesswoman, 83, published her 100th book, Marta: Cooklast month, and she’s sharing her festive cranberry cake recipe exclusively with U.S.
“This is a simple, delicious and very pretty dessert that calls for a baked pate tart shell and a cooked cranberry filling,” she says in the magazine’s latest issue Us Weekly. “If you’re entertaining, this can be made a day ahead and kept cold.” It is cut into nice slices and topped off nicely with dollops of whipped cream.”
For the cake, Stewart says she prefers to use “fresh cranberries if possible, but frozen ones are fine.”
Martha Stewart celebrated her 83rd birthday on August 3, but she has no plans to slow down. In fact, she’s busier than ever: Her home brand is in demand, and her 100th cookbook, Martha Stewart: The Cookbook, came out in November. “I try to balance a lot,” the mogul told us while promoting Pure (…)
Perfect for holiday hosting inspiration, Marta: Cook features a variety of delicious recipes and helpful kitchen tips for cooks of all ages. The book became no. 1 online bestseller even before the release date of November 12, Fri Diversity.
“(It’s) a collection of 100 of my most treasured recipes and tips, along with photos from my personal archive and the stories behind them,” Stewart wrote through her website in celebration of the fall of the book. “I am very proud of this book. It’s one I know you’ll want to read cover to cover.”
Keep scrolling to check out Stewart’s full Cranberry Pie recipe.
Cranberry Tart
Serves 10
Ingredients
For the crust:
- Unbleached multipurpose flour, for sprinkling
- 1 disc (½ recipe) Pate Brisee (recipe on next page), chilled
To fill:
- 2 (¼ ounce) envelopes unflavored gelatin
- 6 cups fresh cranberries
- 1¾-2 cups sugar, to taste
- 1 cup redcurrant jelly
- 2 spoons of cognac
- Whipped cream for serving (optional)
Instructions
1. Make the crust: On a lightly floured work surface, roll the dough into a 13-inch circle. Brush off excess flour with a dry pastry brush. Place the dough in a 10-inch round tart pan with a removable bottom, pressing the dough to the edge of the pan. Pierce the bottom of the pie crust with a fork. Freeze until firm, about 15 minutes.
2. Preheat oven to 375 degrees F. Uncover and line the pie crust with parchment, press into the edges and fill with beans, rice or pie weights. Bake until sides are golden, about 20 minutes. Remove the weights and parchment and continue baking until the bottom of the crust is dry and golden brown, 15 to 20 minutes. Remove from the oven and let cool completely on a wire rack.
3. Make the filling: Sprinkle the gelatin with ½ cup cold water in a small bowl. and let sit until soft, about 5 minutes. Mix the cranberries, sugar, jelly and cognac in a saucepan and cook over low heat for 12 to 15 minutes. (Do not overcook, as the mixture will become too watery; the cranberries should be soft but not burst. Remove from the heat and allow to cool slightly. Stir in the softened gelatin and allow to cool completely. Pour the cranberry filling into the tart shell and chill for at least 1 hour before removing from pan and serving with whipped cream, if desired.
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For the Brisée pâté:
Makes one 9-inch double-crust pie or one 10½-by-15¼-inch single-crust pie
Ingredients
- 2½ cups unbleached all-purpose flour
- 1 teaspoon of sugar
- 1 teaspoon of table salt
- 2 sticks (1 cup) cold unsalted butter, cut into small pieces
- 7-8 tablespoons of ice water
Instructions
1. Pulse the flour, sugar and salt in a food processor until combined.
2. Add the butter and mix until the mixture resembles coarse meal with pea-sized pieces remaining.
3. Pour the mixture with 5 tablespoons of ice water; pulse several times to combine. Add more water, 1 tablespoon at a time, and pulse until mixture holds together when squeezed.
4. For a 9-inch pie, shape dough into 2 discs and wrap each in plastic wrap. Refrigerate for at least 1 hour and up to 1 day before using. For one crust, shape dough into 1 disc and wrap in plastic. Refrigerate for at least 1 hour and up to 1 day before using.
Martha Stewart is defending the living room transformation of her Maine vacation home after receiving “harsh” criticism from social media followers. “I rarely read all the comments that come in after I post, but since I’ve been so happy with my Maine living room transformation, I’ve gone through many (…)
For the whipped cream:
Makes 2 cups
Ingredients
- 1 cup cold heavy cream
- 2 tablespoons of sugar or to taste
Instructions
1. In a chilled medium bowl, whip the cream with an electric mixer on medium speed until soft peaks form, about 3 minutes. Add the confectioners’ sugar and beat until stiff peaks form, about 2 minutes more.
