Best 2 Cranberry Almond And Cinnamon Tart Recipes

Indulge in a delightful culinary journey with our tantalizing Cranberry Almond and Cinnamon Tart, an exquisite symphony of flavors that will leave your taste buds craving more. This delectable treat features a buttery and flaky crust filled with a vibrant cranberry and almond filling, perfectly complemented by the warm embrace of cinnamon. As you delve into this heavenly tart, the bright and tangy cranberries dance harmoniously with the nutty sweetness of almonds, while the aromatic cinnamon adds a touch of warmth and depth. Prepare to be captivated by this irresistible masterpiece, perfect for any occasion.

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CRANBERRY, ALMOND, AND CINNAMON TART

Cranberry, Almond, and Cinnamon Tart image

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

Ingredients

1 1/2 cups (5 1/4 ounces) fresh cranberries
1/2 cup plus 1/3 cup granulated sugar, plus more for sprinkling
1 tablespoon water
All-purpose flour, for dusting
Pate Sucree for Cranberry, Almond, and Cinnamon Tart
1 large egg white, lightly beaten
8 ounces cranberry jam or preserves
10 tablespoons unsalted butter, room temperature
3 large eggs
1/2 teaspoon pure vanilla extract
6 ounces (about 1 1/4 cups) whole almonds, finely ground in a food processor
1 teaspoon ground cinnamon
1/4 teaspoon salt

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

Pate Sucree for Cranberry, Almond, and Cinnamon Tart image

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

Ingredients

1 1/4 cups all-purpose flour
4 1/2 teaspoons granulated sugar
1/4 teaspoon salt
1 stick cold unsalted butter, cut into small pieces
1 large egg yolk
2 tablespoons ice water

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:

Use fresh cranberries for the best flavor. Frozen cranberries can also be used, but they should be thawed and drained before using.
Don't overcook the cranberries. They should be cooked until they are just soft and beginning to burst, but not so long that they become mushy.
Use a variety of nuts in the filling. This will add texture and flavor to the tart.
Be careful not to overwork the dough. Overworked dough will be tough and difficult to roll out.
Chill the dough before rolling it out. This will make it easier to work with and prevent it from shrinking in the oven.
Bake the tart in a preheated oven. This will help to ensure that the crust is cooked through and the filling is set.
Let the tart cool completely before serving. This will allow the flavors to meld and the tart to set properly.

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, the filling is sweet and tart, and the cinnamon adds a warm and cozy flavor. This tart is sure to be a hit with everyone who tries it!