Best 2 Cranberry Almond And Cinnamon Tart Recipes
If you're looking for a delightful treat that combines tangy cranberries, nutty almonds, and the warm aroma of cinnamon, then the cranberry almond and cinnamon tart is the perfect recipe for you. This delectable tart features a flaky, buttery crust filled with a vibrant cranberry filling, sprinkled with crunchy almonds, and finished with a hint of cinnamon. Whether you're a seasoned baker or a beginner in the kitchen, this article will provide you with all the information you need to create this delicious pastry.
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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).
Tips:
- For a flaky crust, use a pastry blender to cut the butter into the flour until it resembles coarse crumbs.
- Chill the dough for at least 30 minutes before rolling it out. This will help prevent the dough from becoming too sticky.
- When rolling out the dough, use a light touch and roll it out evenly. If the dough is too thick, it will be difficult to cook through.
- If the edges of the dough start to crack, use your fingers to gently press them together.
- Before baking the tart, prick the bottom of the dough with a fork. This will help prevent the dough from bubbling up.
- Bake the tart in a preheated oven. This will help ensure that the crust cooks evenly.
- Let the tart cool completely before slicing and serving. This will help prevent the filling from running out.
Conclusion:
This cranberry, almond, and cinnamon tart is a delicious and festive dessert that is perfect for any occasion. The tart crust is flaky and buttery, and the filling is sweet and tart with a hint of cinnamon. The tart is also very easy to make, and it can be made ahead of time.
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