Easy Cranberry Frangipane Tart Food

EASY CRANBERRY FRANGIPANE TART

Steps:

• For the crust: Preheat the oven to 400 degrees F. Spray a 9-inch tart pan with removable bottom with baking spray and place on a sheet pan.
• Combine the cookie crumbs, flour, sugar and salt in a food processor or medium bowl and pulse or mix until combined. Add the butter and blend until moistened. The mixture should clump together in your hand; if it seems dry, mix in 1 teaspoon water until combined.
• Evenly press the crumbs into the bottom and up the sides of the tart pan. Bake until the center of the crust looks dry, about 12 minutes. Set aside on a wire rack to cool while you prepare the filling. Lower the oven temperature to 350 degrees F.
• For the filling: Beat the butter, granulated sugar, brown sugar and salt in a stand mixer fitted with the paddle attachment until smooth. Add the vanilla and almond extracts and beat a few seconds more. Add the eggs and yolk one at a time, beating well after each addition (don't worry if the mixture looks thin). Add the almond flour and all-purpose flour and mix on low until completely combined.
• Pour the frangipane into the warm crust and smooth it out towards the edges -- it's fine if it melts a little. Place the cranberry halves on top, pushing them in just slightly.
• Bake the tart at 350 degrees F until golden and set (not jiggly) and a toothpick inserted in the center comes out clean, 43 to 45 minutes. Let the tart cool completely on the rack before removing the outer ring and placing the tart on a platter. Dust the edges of the tart lightly with confectioners' sugar, then sprinkle the toasted almond slices around the edges of the tart.

CRANBERRY FRANGIPANE TART

Steps:

• Mixing the dough:1) Combine the flour, sugar and salt in a large bowl. Add the butter and, using a pastry cutter (or your fingertips), cut the butter into the dry ingredients until the mixture resembles coarse sand. Alternatively, you can use a food processor. 2) Add the egg and mix with your hands (or pulse in the food processor) just until the dough holds together when squeezed. If the dough doesn't come together with the egg, you can add ice water, a teaspoon at a time, until it does. Rolling out the dough:3) Transfer the dough to the counter and shape it into a disk. Place it in between 2 sheets of parchment paper and roll it until it is large enough to cover the base and sides of your tart pan (or large enough to cut enough circles for tartlet molds) and about 1/4 inch thick. Slide the rolled dough with the parchment paper onto an upside-down baking sheet and refrigerate for at least 2 hours or up to 24 hours. Transferring the dough to the pan(s):4) Remove the dough from the fridge and let it rest on the counter for 10 minutes to soften slightly. If making a large tart, gently flip the chilled dough over a 10 or 11-inch tart pan, pressing it into the pan to shape it and then cutting off the excess. If making tartlets, use the tartlet molds (or a round cookie cutter) to cut the dough and use your fingers to press it in the mold. In both cases, you can patch any thin parts or cracks with excess dough. 5) Freeze the crust for 15 minutes or no longer than 30 minutes. Blind Baking the pastry crust:6) Preheat oven to 375 degrees F (190 C). 7) Remove the tart pan from (or tartlet molds) from the freezer and, using a fork, liberally prick the chilled dough all over to allow steam to escape. 8) Place the tart or tartlets in a baking sheet, line the shell(s) with parchment paper and fill with pie weights or dried beans. Bake in the preheated oven until the edges just begin to brown, rotating halfway through. Time will vary depending on the size of the tart or tartlets and the material the pans are made of. Generally, it can take anywhere from 10 to 20 minutes. 9) Remove the parchment paper and weights, then continue baking for a few more minutes until the center of the pastry crust is set but not yet golden. 10) Cool to room temperature before assembling. Make the cranberry jam:11) Combine the cranberries, sugar and water in a medium saucepan. Cook, over medium high heat, until boiling. Reduce heat to a simmer and cook until the cranberries burst, about 10 minutes, pressing them with a wooden spoon so the jam is smooth. Remove from heat and reserve to cool. Make the almond cream:12) Combine the butter and sugar in a large bowl. Using a hand mixer, beat, over medium speed, until pale and fluffy. Add the almond flour and salt and beat to incorporate. 13) Add the eggs and extracts and mix well. Then, add the all-purpose flour and beat just until combined. Use immediately or refrigerate until ready to use. Assembling and baking the cranberry frangipane tart:14) Preheat oven to 350 degrees F (180C). 15) Spread the cranberry jam in an even layer on the bottom of the tart shell(s). Add dollops of the frangipane and, using an offset spatula, gently spread it on top of the jam, being careful not to mix the almond cream with the jam. 16) Arrange fresh cranberries in concentric rows over the frangipane, about 1/4-inch apart. You can also use crushed almonds to decorate the borders, if desired. 17) Place tart(s) on a baking sheet and bake in the preheated oven for 40-50 minutes or until the frangipane is set and golden brown. You can also test with a toothpick. 18) Let it cool to room temperature before serving.

CRANBERRY FRANGIPANE TART

Steps:

• Preheat oven to 350 degrees. Butter the bottom and sides of a 11-inch tart pan with a removable bottom and set aside.
• To make the crust, add the flour, sugar and salt to the bowl of a food processor and pulse once to combine. Add the butter, then process until the mixture comes together and forms large clumps, about 30 seconds to one minute.
• Press the dough into the tart pan evenly around the base and up the sides. Use the bottom of a glass or measuring cup to help even and smooth it out. Place the tart on a sheet pan and transfer the whole thing to the freezer or refrigerator while you make the filling.
• To make the filling, don't bother cleaning out the food processor. Add the almonds, 3/4 cup sugar, flour and salt, then pulse until it forms a fine powder. Add the butter and process until evenly distributed, then add the eggs and vanilla. Blend until totally smooth.
• Remove the tart pan from the freezer, then add the batter and spread it out into an even layer. Arrange the cranberries in an even layer, then sprinkle with remaining tablespoon of sugar all over the top.
• Bake for about 45 minutes to 1 hour, or until puffed, golden brown and a toothpick inserted in the center of the filling comes out clean (except for a little cranberry juice).
• Allow the tart to cool to room temperature before serving. Store in the refrigerator.

BAKEWELL TART WITH CRANBERRY SAUCE

Steps:

• Prepare the Shortcut Pie Crust through Step 3.
• Prepare the almond frangipane: In a food processor, cream together the butter, granulated sugar and orange zest until pale and fluffy, about 30 seconds. With the machine running, add eggs one at a time, emulsifying each one fully before adding the next, and scraping down the sides of the work bowl as needed. Fold in the almond meal and chill until firm, about 1 hour.
• Working over an 11-inch fluted tart shell, prepare the Shortcut Pie Crust through Step 4, then chill, at least 30 minutes or up to 2 days. (This can be done ahead.)
• Heat the oven to 350 degrees. Bake the chilled crust until just cooked but not browned, about 15 minutes. (The crust will continue to cook while the tart bakes, so expect it to darken in color when it bakes the second time.) Set aside to cool completely, about 1 hour, while you make the filling.
• If you are making your own cranberry sauce, combine cranberries, granulated sugar and 2 tablespoons water in a small saucepan, and cook over low heat, stirring occasionally, until the berries fully break down, 20 to 25 minutes. Add orange juice near the end of cooking. Set aside. (You should have about 3/4 cup sauce.)
• Spread the cranberry sauce in an even layer over the base of the cooled crust. It is easiest to do this when the cranberry sauce is slightly warm. (If you are using chilled sauce from the refrigerator, warm it slightly first before spreading.) Scoop the almond frangipane on top of the cranberry sauce. (Don't try to spread it; it will distribute itself evenly as it cooks.)
• Bake the tart on a baking sheet at 350 degrees until it's golden brown and fully set in the center, 60 to 75 minutes. Cool completely, then remove from the pan and serve with crème fraîche.

FRANGIPANE TART WITH STRAWBERRIES AND RASPBERRIES

Steps:

• Roll out the dough 1/8- inch thick on a lightly floured surface, fit it into an 11-by 8-inch rectangular or 10-or 11-inch round tart pan with a removable fluted rim, and chill the shell while making the frangipane. In a small bowl cream together the butter and the sugar and beat in the egg, the almonds, the almond extract, the Amaretto, and the flour. Spread the frangipane evenly on the bottom of the shell and bake the tart in the middle of a preheated 375°F. oven for 20 to 25 minutes, or until the shell is pale golden. (If the frangipane begins to turn too brown, cover the tart loosely with a piece of foil.) Let the tart cool. Cut the strawberries lengthwise into 1/8-inch-thick slices, arrange the slices, overlapping, decoratively with the raspberries in rows on the frangipane, and brush them gently with the jam.
• In a large bowl blend the flour, the butter, the vegetable shortening, and salt until the mixture resembles meal. Add 2 tablespoons ice water, toss the mixture until the water is incorporated, adding more ice water if necessary to form a dough, and form the dough into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour.

QUICK APPLE CRANBERRY TART

Steps:

• On a lightly floured surface, roll half of the pastry into a 13-in. circle. Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom or press onto the bottom and 1 in. up the sides of a 10-in. springform pan. , In a large bowl, combine the cranberries, apples, brown sugar, flour and cinnamon; pour into crust. Dot with butter. Cut leaf shapes from the remaining pastry. Place over filling. , Place tart pan on a baking sheet. Bake at 425° for 35-40 minutes or until filling is hot and bubbly and crust is golden. Cool on a wire rack. Serve warm.

RUSTIC CRANBERRY TARTS

Steps:

• Preheat oven to 425°. In a large bowl, mix marmalade, sugar and flour; stir in cranberries., Unroll 1 pie crust onto a parchment-lined baking sheet. Spoon half of the cranberry mixture over crust to within 2 in. of edge. Fold edge over filling, pleating as you go and leaving a 5-in. opening in the center. Brush folded crust with egg white; sprinkle with half of the coarse sugar., Bake 18-22 minutes or until crust is golden and filling is bubbly. Repeat with remaining ingredients. Transfer tarts to wire racks to cool.