One Enchanted Kitchen . . . with Hillary Manton Lodge

One Enchanted Kitchen

Oh you guys! I’m so excited to welcome Hillary Manton Lodge to the blog today. It’s not her first visit here and hopefully it won’t be her last. I’m forever indebted to Hillary…because she introduced me to the wonder, the splendor, the happiness that is The Great British Baking Show. (Or, if you’re an actual Brit, The Great British Bake Off. Apparently we felt the need to rename it over on this side of the pond.)

Let’s rewind for a sec: It’s August. I’m telling Hillary all about my plans to write One Enchanted Eve and include a baking angle. I say, “Gosh, though, I’m really not much of a baker. How will I pull this thing off?” And Hillary says something along the lines of, “You NEED some Mary Berry and Paul Hollywood in your life. WATCH GBBO.”

And so I did. And got promptly addicted. And started obsessively thinking about swiss cake rolls all. the. time.

Hillary’s got a great recipe for us today and her delicious book, A Table by the Window, is up for grabs in the giveaway, along with six other books and more fun stuff. Enjoy!

Rustic Cranberry Brown Butter Tart

…from Hillary Manton Lodge

IMG_4972 - internetI love this tart – it’s perfect for when you need something that looks impressive but is secretly super easy. The filling features the nuttiness of the brown butter, and the cranberries sweeten as they bake but stay tart, so it’s a great way to end a holiday meal.

And if you’ve got leftovers? It’s really good cold, for breakfast!

Ingredients

1 sheet frozen puff pastry, thawedIMG_20161130_175407
11 tb. salted butter (1 stick + 3 tablespoons)
3 eggs
3/4 c. sugar
2 tb. flour
1 1/2 tb. Vanilla
Pinch fine sea salt
3/4 c. fresh cranberries
Powdered sugar for dusting.

1. Heat oven to 350.

2. Roll out dough a bit on a floured pastry cloth or silicone baking mat. Fit dough into a 9 or 10-inch tart pan, trim off at the top along the edge of the tart pan. If any super thin or broken spots, use extra dough to patch them up – wet the dough a little to help it stick and stretch.

3. Use a fork to lightly indent the bottom – this will prevent the puff pastry from puffing up on the bottom.

4. Melt butter in a heavy saucepan over medium heat, stirring often – a sturdy silicone spatula is great for this. Continue to stir and cook the butter until it turns a light golden brown. Remove from heat.

5. Using a hand or stand mixer, beat eggs and sugar together at high speed until pale and frothy. Add the flour and pinch salt, and then turn the speed down to low. Add the browned butter and vanilla, mixing until combined.

6. Pour the filling into the tart crust, making sure it doesn’t spill over the sides. Sprinkle the cranberries evenly over the filling.

7. Bake for 45-50 minutes, or until the crust has become flaky and the top is browned and set across the top.

8. Allow to cool for 10-15 minutes before removing from the tart pan. Dust with powdered sugar before serving.

Serves 8

Hillary Manton Lodge is the author of five novels, including the acclaimed Two Blue Doors series. Her next novel, Jane of Austin¸ will arrive on shelves June 6th.

Giveaway Details

One lucky winner is going to receive some suh-sweet prizes including a $25 gift card to Williams-Sonoma, Ghirardelli Holiday Sea Salt Chocolates, One Enchanted Eve (e-novella) by Melissa Tagg, A Royal Christmas Wedding by Rachel Hauck, A Portrait of Emily Price by Katherine Reay, Together at the Table by Hillary Manton Lodge, Mist at Midnight and Home & Garden Devotions by Sandra Byrd, and Second Chance Cafe by Brandy Bruce

You can enter daily using the form below! Bonus entry options available.

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    Comments 17

    1. I love Hillary’s books! She’s a great writer because every time I read one of her books I wanted to bake something or go buy pastries. I also got me and my daughter’s hooked on GBBO because of her! LOVE THAT SHOW!

      1. Hi Jennifer! Yeah, tart pans are definitely specialized equipment. If you’re interested, they’re not too hard to find at TJ Maxx or Homegoods. But you can totally use a pie pan for this, which is how I made it the first few times before I found a tart pan.

    2. My Swiss grandmother used to make 3 or 4 types of Swiss cookies for Christmas. My mother carried on the tradition. They are both gone now, but my sister usually makes a couple of different kinds each Christmas. They aren’t as sweet as we normally have here in the U. S., but they are very good and bring back sweet memories.

      1. JJ – I think you could use a gf pie crust and be fine. If you’re up for making a rough puff by hand, Gluten Free Girl has a rough puff pastry recipe that looks solid. For the flour in the filling, I’d probably just use white rice flour – although a fine almond flour might be interesting!

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