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).
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Douglas Sigauke
[email protected]This recipe is a keeper! The tart was so delicious and the crust was flaky and buttery. I will definitely be making this again.
Ahma Pro
[email protected]I followed the recipe exactly, but my tart turned out dry and crumbly. I'm not sure what went wrong.
Demario Mitchell
[email protected]This tart was not what I expected. The crust was dry and the filling was bland. I would not recommend this recipe.
Ashraful 143
[email protected]This tart was a bit too tart for my taste, but the crust was delicious. I think I would try using a different type of fruit next time.
Ali Bhutta
[email protected]This tart was amazing! The crust was perfect and the filling was so flavorful. I will definitely be making this again.
Fahad Riaz
[email protected]This tart was delicious! The crust was flaky and the filling was tart and sweet. I loved the addition of almonds and cinnamon. I will definitely be making this recipe again.
samuel Davis
[email protected]I love this recipe! The tart is always a hit with my family and friends. The crust is flaky and the filling is delicious. I also like that the recipe is easy to follow.
Courtney Aidah
[email protected]This tart was easy to make and tasted amazing! I used frozen cranberries, and the tart still turned out great. The crust was flaky and the filling was tart and sweet. I will definitely be making this recipe again.
Chizaram Favour
[email protected]This tart was a hit at my holiday party! Everyone loved the unique flavor combination of cranberries, almonds, and cinnamon. The crust was also perfect - flaky and buttery. I will definitely be making this recipe again for future parties.
100%Jim
100%[email protected]I was a bit hesitant to try this recipe, as I'm not a huge fan of cranberries. But I'm so glad I did! The tart was absolutely delicious. The crust was crispy and flaky, and the filling was tart and sweet. I loved the addition of almonds and cinnamon,
kavinda deshan
[email protected]This cranberry almond cinnamon tart was a delightful treat! The pate sucree crust was flaky and buttery, and the filling was bursting with flavor. The tartness of the cranberries was perfectly balanced by the sweetness of the almonds and cinnamon. I