Cranberry Almond Tart

Great for the holidays! A tart filled with a sweet almond flavored dough/custard and decorated with tart cranberries. This works for Thanksgiving and Christmas, or if you switch cherries it can work nicely in summer. I got this from The View from Great Island .

Equipment

• 10 inch tart pan with removable bottom
• Stand mixer

Ingredients

• 1 recipe of pie dough (single sheet, no top needed)
• 1 C unsalted butter, room temp
• 1 C granulated sugar
• ¼ tsp salt
• 2 eggs, large
• 2 C almond flour
• 2 Tbsp all purpose flour
• 2 tsp almond extract
• 8 oz. fresh cranberries (1 small bag)
• 2 Tbsp powdered sugar for dusting

Steps

1. Preheat oven to 375°F
2. Roll out the pie crust to about 12 inches wide. Gently line the tart pan with the pie dough, pressing the dough down into the corners and fluting (if your tin has fluting). Carefully trim excess dough from the edges. Place the shell in the fridge while you prepare the filling.
3. Put the paddle attachment onto the mixer. In the mixer cream the butter and sugar together until light and fluffy, pausing to scrape down the sides once or twice.
4. Beat in the eggs one at a time until fully combined.
5. Mix in the flours and almond extract.
6. Take the shell out of the fridge and pour the almond flour mixture into the shell, spreading it out evenly.
7. Top with cranberries, pressing them firmly into the filling.
8. Place the tin onto a baking sheet to catch any leaks. Place the baking sheet with the tart into the oven and bake for 50-55 minutes, until golden brown and the filling is firm to the touch.
9. Allow the tart to cool before removing from the pan. Decorate with powedered sugar, slice and serve.

Notes

• You can get 8 large-ish slices out of this, or 10 slightly smaller slices.
• In my image I decorated with three rings of cranberries, this ended up with half a dozen or so cranberries on each slice. Enough to get a cranberry ever couple of bites. You can easily increase the number of cranberries if you want more tart cranberry flavor.
• You can easily substitute cherries in for the cranberries, almond and cherries are a classic combination.
• A regular pin tin can also be used if you don't have a tart tin, you'll just serve the pieces straight out of the tin instead of removing the whole tart after cooling.

Images