Side Pannel
Cranberry and Almond Tart
Cranberry and Almond Tart
- Recipe Submitted by Seattle Girl on 11/26/2009
Category: Cakes, Desserts, Christmas, Thanksgiving
Ingredients List
- Pâte Sucrée Ingredients:
- 1 1/4 cups all-purpose flour
- 4 1/2 teaspoons granulated sugar
- 1/4 teaspoon salt
- 1 stick cold unsalted butter, cut into small pieces
- 1 large egg yolk
- 2 tablespoons ice water
- Topping Ingredients:
- 1 1/2 cups (5 1/4 ounces) fresh cranberries
- 1/2 cup plus 1/3 cup granulated sugar,
- plus more for sprinkling
- 1 tablespoon water
- All-purpose flour, for dusting
- Pâte Sucrée (recipe below)
- 1 large egg white, lightly beaten
- 8 ounces jam or preserves (best if done with cranberry jam or preserves, but raspberry or strawberry would work, too)
- 10 tablespoons unsalted butter, room temperature
- 3 large eggs, divided
- 1/2 teaspoon pure vanilla extract
- 1 1/4 cups chopped almonds
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
Directions
Begin by making the Pâte Sucrée:
1. In a food processor, pulse the flour, sugar, and salt until combined.
Add butter, and process for about 10 seconds, until the mixture resembles coarse meal.
2. Lightly beat yolk with the 2 tablespoons of ice water. With the processor running, add the yolk mixture in a slow, steady stream, and process no longer than 30 seconds, until the dough just holds together.
3. Place the dough in a baking dish, pressing the crust into bottom and up the sides. Wrap the dish in plastic, and refrigerate for at least 1-1.5 hrs (or up to 2 days), or freeze for up to 1 month.
Bake the tart crust (pate sucre):
1. Preheat the oven to 350 degrees. Prick the tart crust all over with a fork. Cut a 12-inch round of parchment, and place on top of chilled crust. Fill with pie weights or dried beans or place a smaller baking dish inside. Bake for 10 minutes.
2. Take the tart crust out of the oven, remove the weights (dish) and parchment paper, and brush it lightly with egg white. Return to oven, and bake until pale golden, about 25 minutes.
Refrigerate remaining egg white. Let crust cool in pan on a wire rack for 10 minutes.
3. Raise oven temperature to 375 degrees. Spread jam over bottom of tart crust.
Prepare the topping:
1. Beat butter and remaining 1/2 cup sugar with a mixer on medium high speed until pale and fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Reduce speed to medium. Slowly add the almonds, cinnamon, and salt, and beat until just combined. 2. Spread mixture over jam-covered crust.
3. Bake tart until filling is set and has darkened slightly, 45 to 50 minutes. (If top darkens too quickly, cover loosely with foil.)
4. In the meantime, place the fresh cranberries, 1/3 cup sugar, and the water into a saucepan over medium heat and cook, stirring to dissolve sugar, until the cranberries have just softened, about 3 minutes. Remove from heat, and let cool completely.
5. Remove tart from oven, brush top with egg white, and sprinkle with sugar. Return to oven, and bake for 5 minutes more. Let cool on a wire rack for 15 minutes.
6. Remove from pan, and top with candied cranberries.
Serve warm.
1. In a food processor, pulse the flour, sugar, and salt until combined.
Add butter, and process for about 10 seconds, until the mixture resembles coarse meal.
2. Lightly beat yolk with the 2 tablespoons of ice water. With the processor running, add the yolk mixture in a slow, steady stream, and process no longer than 30 seconds, until the dough just holds together.
3. Place the dough in a baking dish, pressing the crust into bottom and up the sides. Wrap the dish in plastic, and refrigerate for at least 1-1.5 hrs (or up to 2 days), or freeze for up to 1 month.
Bake the tart crust (pate sucre):
1. Preheat the oven to 350 degrees. Prick the tart crust all over with a fork. Cut a 12-inch round of parchment, and place on top of chilled crust. Fill with pie weights or dried beans or place a smaller baking dish inside. Bake for 10 minutes.
2. Take the tart crust out of the oven, remove the weights (dish) and parchment paper, and brush it lightly with egg white. Return to oven, and bake until pale golden, about 25 minutes.
Refrigerate remaining egg white. Let crust cool in pan on a wire rack for 10 minutes.
3. Raise oven temperature to 375 degrees. Spread jam over bottom of tart crust.
Prepare the topping:
1. Beat butter and remaining 1/2 cup sugar with a mixer on medium high speed until pale and fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Reduce speed to medium. Slowly add the almonds, cinnamon, and salt, and beat until just combined. 2. Spread mixture over jam-covered crust.
3. Bake tart until filling is set and has darkened slightly, 45 to 50 minutes. (If top darkens too quickly, cover loosely with foil.)
4. In the meantime, place the fresh cranberries, 1/3 cup sugar, and the water into a saucepan over medium heat and cook, stirring to dissolve sugar, until the cranberries have just softened, about 3 minutes. Remove from heat, and let cool completely.
5. Remove tart from oven, brush top with egg white, and sprinkle with sugar. Return to oven, and bake for 5 minutes more. Let cool on a wire rack for 15 minutes.
6. Remove from pan, and top with candied cranberries.
Serve warm.
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