CRANBERRY ALMOND TART
Make and share this Cranberry Almond Tart recipe from Food.com.
Provided by MarieRynr
Categories Dessert
Time 1h
Yield 1 9inch tart
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Cranberries: bring orange juice and sugar to a boil.
- Add cranberries, remove from heat and let cool.
- Filling: Beat almond paste and sugar until smooth.
- Add remaining ingredients and beat until blended.
- Assembly: Spread filling in tart shell.
- Drain cranberries and place on top of filling.
- Sprinkle with almonds to cover.
- Bake until puffed, crust is done and almonds are golden, then cool.
- Tart dough, cranberries and almond filling can all be made a couple of days ahead. Filling should be brought to room temperature or beat in a mixer to facilitate spreading.
CRANBERRY CURD TART
Cranberry-almond is a common flavor combination, so it is no surprise that the almond crust pairs so nicely with a cranberry curd in this tart. The clove and ginger in the crust add a little warmth and spice which give the tart depth and complexity. The curd is creamy, yet fresh and bright. Love how beautiful the color is, too. The color makes it looks very festive, and would make a nice addition to your holiday table.
Provided by TheOtherJuliaGulia
Categories Fruit Tarts
Time 5h20m
Yield 10
Number Of Ingredients 15
Steps:
- To make the crust, preheat the oven to 300 degrees F (150 degrees C). Spread almonds onto a rimmed baking sheet.
- Toast almonds in the preheated oven until fragrant and skins have cracked, about 15 minutes. Let cool, about 5 minutes.
- Combine almonds, flour, brown sugar, salt, ginger, and cloves in a food processor; pulse until mixture resembles coarse cornmeal, about 12 (1-second) pulses. Add softened butter and pulse until combined, about 5 (1-second) pulses.
- Press dough into a 10-inch tart pan, using about two thirds for the sides and one third for the bottom. Prick the bottom with a fork and freeze for at least 30 minutes, or up to 1 week.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake chilled crust in the preheated oven until lightly golden, about 15 minutes. Let cool completely, about 30 minutes.
- To make curd, combine cranberries, brown sugar, orange liqueur, and salt in a medium saucepan over medium-high heat. Bring to a boil, then reduce heat to medium-low to maintain a simmer. Simmer, stirring occasionally, until cranberries have burst and are very soft, about 10 minutes.
- Transfer to a blender and blend until smooth, about 30 seconds. Strain back into saucepan through a fine mesh strainer, pressing on solids in strainer. Whisk softened butter into cranberry liquid.
- Whisk eggs and egg yolks in a separate small bowl until lightened. Slowly whisk about 1 cup of the warm cranberry mixture into the eggs. Add egg-cranberry mixture to remaining cranberry mixture in saucepan, whisking constantly. Place saucepan back over medium-low and cook, whisking constantly, until bubbly and thickened, 5 to 10 minutes. Stir in orange zest. If using immediately, pour into a shallow dish and let cool slightly, about 10 minutes. If making ahead, cool to room temperature and then cover with plastic wrap pressed tightly to the curd's surface before refrigerating.
- Pour cooled cranberry curd into prebaked crust and smooth top with an offset spatula. Refrigerate until set, about 3 hours. Store at room temperature for up to 2 days.
Nutrition Facts : Calories 500 calories, Carbohydrate 57.2 g, Cholesterol 120.9 mg, Fat 25.4 g, Fiber 3.6 g, Protein 6.5 g, SaturatedFat 11.4 g, Sodium 173.4 mg
CRANBERRY-ALMOND TARTS
This recipe for cranberry-almond tarts is from New York City's How Sweet It Is bakery.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 30 tarts
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Place one disk of dough on a floured work surface, sprinkle dough with flour, and roll out to 1/4 inch thick. Cut out 25 to 30 circles using a 2 1/4-inch round cutter, re-rolling dough once if necessary. Place each circle in a 1 3/4-inch nonstick petit four brioche mold, gently pressing down on the bottom and sides. Place filled molds on a baking sheet; transfer to a freezer for 20 minutes.
- Transfer baking sheet to oven and bake tart shells until golden brown, 12 to 15 minutes. Transfer tart shells, in their molds, to a wire rack to cool completely.
- Place frangipane in pastry bag fitted with a small, plain round tip. Fill each tart shell with 1/4 teaspoon frangipane. Place tart shells, in their molds, on a baking sheet and transfer to oven. Bake until frangipane springs back when touched with your fingertip, 15 to 17 minutes. Transfer tart shells to a cooling rack; let cool completely.
- In a large bowl, mix together cranberries, almonds, and enough caramel to hold cranberries and almonds together, about 1 cup. Remove almond tarts from their molds and place on a parchment paper-lined baking sheet. Spoon cranberry mixture on top of frangipane; transfer to oven and bake until cranberries just begin to pop, 6 to 8 minutes. Drizzle with caramel and serve.
ALMOND CRANBERRY TART
"Cranberries and currant jelly make a jewel-toned filling for the cookie-type crust of this dessert," notes field editor Billie Moss of El Sobrante, California.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8-10 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine 1/4 cup sugar, almonds and flour; cut in the butter until crumbly. Beat egg and vanilla; add to flour mixture and stir until moistened. Cover and refrigerate for 30 minutes. , Coat fingers with flour and press pastry mixture into the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. P;lace on a baking sheet. Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. , Meanwhile, soften gelatin over cold water; let stand for 1 minute. Set aside. In a saucepan, combine the cranberries, jelly and remaining sugar. Cook over medium heat until berries pop. Remove from the heat; stir in gelatin until dissolved and cool. Pour into crust. Refrigerate at least 4 hours. Garnish with whipped cream and almonds if desired. Refrigerate leftovers.
Nutrition Facts : Calories 352 calories, Fat 15g fat (6g saturated fat), Cholesterol 46mg cholesterol, Sodium 101mg sodium, Carbohydrate 51g carbohydrate (37g sugars, Fiber 3g fiber), Protein 5g protein.
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