Cranberry Almond Tart
My favorite cooking magazine, hands down is Fine Cooking. Their photography is amazing and their recipes are never a fail!! I got my magazine this month and it has this gorgeous Cranberry Almond Tart on the front. I asked the “Pie Guy” to make it for me and he agreed but Ken got busy with another cooking project so I finished it off. He did his specialty anyway which is the pastry. Our tart turned out exactly like the photo. Of course my pics are not a good as theirs but you can still see how amazing this tart is. It is not too sweet with the cranberries and is a perfect make ahead dessert that you can even freeze!! I thought I would do this early in the week so you could possibly make it ahead for Thanksgiving. I am going to try another one for Thanksgiving that they have in the same make ahead section called Maple Walnut Tart. Yummers!!
- 1 cup sugar
- 2 Tbsp. fresh lemon juice
- 12 oz. fresh or frozen cranberries
- 3 Tbsp. apricot jam
- 1 cup sliced almonds
- 2 cups flour
- ¼ cup plus 2 Tbsp. cornmeal
- ¾ tsp. Kosher salt
- 1 cup unsalted butter, softened and cut into 16 cubes
- 1 cup sugar
- zest from one lemon
- ¾ tsp. vanilla extract
- ¼ tsp. almond extract
- 1 large egg yolk
- Cooking spray
- To make the tart crust, position the rack of the oven to the center position and preheat to 325F. Toast the almonds in the oven on a baking sheet until fragrant but not browned, about 5 min.
- In a food processor, combine the nuts with about 2 Tbsp. of flour and pulse until very fine but not powdery. Transfer to a bowl and add the rest of the flour, cornmeal and salt.
- In the same bowl of the food processor now combine the butter, sugar, lemon zest, vanilla and almond extract. Pulse until combined and creamy. Add the egg yolk and pulse a few more times. Add the flour mixture now and pulse until a soft dough forms, scraping down the sides as necessary. Divide the dough in half and wrap one half with plastic wrap.
- Spray a 9" tart pan with removable bottom with cooking spray and pat half of the dough into the pan and up the sides. Place both the dough and the tart pan into the refrigerator for 30 min.
- Meanwhile, start to make the filling by combining the sugar, lemon juice and ½ cup of water in a saucepan. Bring to a boil and stir to dissolve the sugar, about 2 min. Add the cranberries and lower the heat to a simmer, cook 10-12 min. uncovered until the cranberries have popped. Add the apricot jam and stir to dissolve. Remove from heat and let cool completely.
- Remove the tart from the refrigerator and prick the bottom many times with a fork. Bake the tart in the oven on a baking sheet for 30-25 min. just until the edges are getting golden brown. The crust will have started to puff so with the back of a spoon gently press down the tart. Spoon the cooled filling in and spread evenly. Crumble the remaining dough over the tart. I didn't use it all as it seemed to be too much. Return the tart to the oven and bake for an additional 30-35 min. until the topping is firm and golden. Let cool completely on a wire rack.
- Carefully remove the sides of the tart pan and with a spatula remove the bottom of the pan and slide the tart onto a serving platter. Slice and enjoy it by itself or with ice cream.
- To make ahead wrap in plastic wrap and store at room temperature for up to 2 days. To freeze, transfer tart to a cardboard cake round and wrap in plastic wrap and then foil. Freeze for up to 2 weeks. To serve unwrap foil and let defrost in the plastic wrap at room temperature up to 10 hours before serving.
Adapted from Fine Cooking Magazine