CRANBERRY, ALMOND, AND CINNAMON TART
A stunning fall tart with a towering frangipane filling is crowned with cranberry jewels.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 13
Steps:
- Put fresh cranberries, 1/3 cup sugar, and the water into a saucepan over medium heat and cook, stirring to dissolve sugar, until cranberries have just softened, about 3 minutes. Remove from heat, and let cool completely.
- On a lightly floured work surface, roll out dough to a 12-inch circle, 1/8 to 1/4 inch thick. Transfer to an 8-by-2-inch springform pan, pressing crust into bottom and up sides. Trim excess flush with rim. Refrigerate for 30 minutes.
- Preheat oven to 350 degrees. Prick 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. Bake for 10 minutes. Remove weights and parchment, and brush crust 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.
- Raise oven temperature to 375 degrees. Spread jam over bottom of tart crust.
- 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 ground almonds, cinnamon, and salt, and beat until just combined. Spread mixture over jam-covered crust.
- Bake tart until filling is set and has darkened slightly, 45 to 50 minutes. (If top darkens too quickly, cover loosely with foil.) 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. Remove from pan, and top with candied cranberries. Serve warm.
PATE SUCREE FOR CRANBERRY, ALMOND, AND CINNAMON TART
Use this pate sucree recipe for our Cranberry, Almond, and Cinnamon Tart. A food processor yields the flakiest crust, but you can also make this recipe with a pastry blender; work quickly to keep the butter cold.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes enough for 1 tart
Number Of Ingredients 6
Steps:
- Pulse flour, sugar, and salt in a food processor until combined. Add butter, and process until mixture resembles coarse meal, about 10 seconds.
- Lightly beat yolk with ice water. With processor running, add yolk mixture in a slow, steady stream through the feed tube, and process until dough just holds together (no longer than 30 seconds).
- Turn out onto a work surface, and shape into a disk. Wrap in plastic, and refrigerate for at least 1 hour (or up to 2 days).
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.
CRANBERRY, ALMOND AND CINNAMON TART
Steps:
- Put fresh cranberries, 1/3 cup sugar, and the water into a saucepan over medium heat and cook, stirring to dissolve sugar, until cranberries have just softened, about 3 minutes. Remove from heat, and let cool completely. On a lightly floured work surface, roll out dough to a 12-inch circle, 1/8 to 1/4 inch thick. Transfer to an 8-by-2-inch springform pan, pressing crust into bottom and up sides. Trim excess flush with rim. Refrigerate for 30 minutes. Preheat oven to 350 degrees. Prick 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. Bake for 10 minutes. Remove weights and parchment, and brush crust 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. Raise oven temperature to 375 degrees. Spread jam over bottom of tart crust. 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 ground almonds, cinnamon, and salt, and beat until just combined. Spread mixture over jam-covered crust. Bake tart until filling is set and has darkened slightly, 45 to 50 minutes. (If top darkens too quickly, cover loosely with foil.) 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. Remove from pan, and top with candied cranberries. Serve warm.
EASY PATE SUCREE
Use this pate sucree with our Heirloom-Squash Tartlets or, with a citrus variation, with our Mini Cranberry Meringue Pies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes enough for 12 mini pies or 6 tartlets
Number Of Ingredients 6
Steps:
- Pulse flour, sugar, and salt in a food processor to combine. Add butter; process until mixture resembles coarse meal, about 10 seconds. Add yolk; pulse. With machine running, add ice water in a slow, steady stream through feed tube; process until dough just holds together (no longer than 30 seconds). Shape into a disk. Wrap in plastic, and refrigerate at least 1 hour (up to 2 days)
ALMOND SHORTCRUST PASTRY
This nutty shortcrust pastry becomes the perfect base for our favorite Blueberry Jam Tartlets.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes enough for 12 tartlets
Number Of Ingredients 7
Steps:
- Finely grind almonds in a food processor. Add flour, sugar, and salt; pulse to combine. Add butter; pulse until mixture resembles coarse meal. Add yolk and 1 tablespoon ice water; pulse until dough just comes together, adding up to 1 tablespoon more water if needed.
- Shape pastry into a disk, and wrap in plastic. Refrigerate at least 30 minutes (up to 3 days) before rolling.
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