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.
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Adesh Kukreja
[email protected]This tart is beautiful and delicious. It's the perfect dessert to serve at a special occasion dinner.
Sheikh Israr
[email protected]This tart is a great way to use up leftover cranberries. I always have a few bags of cranberries in my freezer and this tart is a great way to use them up.
Ahmed Buriro
[email protected]I love the tartness of the cranberries and the sweetness of the almonds and cinnamon. It's the perfect balance of flavors.
Tehmoor sheikh
[email protected]This tart is a little time-consuming to make, but it's worth it. The end result is a delicious and impressive dessert.
Debra Drury
[email protected]I've made this tart several times and it's always a crowd-pleaser. It's the perfect dessert for any occasion.
Mdshakib 4321
[email protected]I made this tart for my family and they loved it. My kids especially loved the cranberries.
Durgesh Saphal
[email protected]This tart is perfect for the holidays. It's festive and delicious.
Lamont Jackson
[email protected]I'm not a big fan of cranberries, but I really enjoyed this tart. The almonds and cinnamon really balance out the tartness of the cranberries.
Mike G
[email protected]Overall, I thought this tart was delicious. I would definitely recommend it.
Ben Fitzpatrick
[email protected]The crust was a little dry. I will try using a different recipe next time.
Sanan Sani
[email protected]The tart was a little too sweet for my taste. I will reduce the amount of sugar next time.
merdy macanda
[email protected]I love that this tart can be made ahead of time. It's perfect for busy families.
Philomena Ekuful
[email protected]This tart is so easy to make. Even a novice baker can make it.
Nevaeh Jones
[email protected]I made this tart for a potluck and it was a huge success. Everyone loved it!
Juna85 Juna
[email protected]This tart was a hit! The combination of cranberries, almonds, and cinnamon was perfect. The crust was flaky and buttery. I will definitely be making this again.