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.
CINNAMON-ALMOND-CHOCOLATE TART
The sweet, pungent flavor of taste of cinnamon pairs well with chocolate in an impressive-looking tart.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h35m
Yield 8
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. In food processor or blender, place flour, 2 tablespoons sugar and the almonds. Cover; process until almonds are finely chopped. Add 1/2 cup butter and egg. Cover; process until well blended. Press mixture in bottom and 1/2 inch up side of ungreased 9-inch tart pan with removable bottom.
- Bake 20 to 25 minutes or until light brown. If crust puffs while baking, poke with fork.
- Meanwhile, in medium bowl, beat 1/2 cup sugar, 1 teaspoon cinnamon, the corn syrup, almond extract and 3 eggs with wire whisk until smooth. Stir in chocolate and 6 tablespoons butter.
- Pour filling into hot crust. Bake 18 to 24 minutes or until almost set in center. Cool on cooling rack at least 30 minutes before serving.
- Remove side of pan. Serve tart topped with whipped cream; sprinkle with additional cinnamon. Store covered in refrigerator.
Nutrition Facts : Calories 490, Carbohydrate 39 g, Cholesterol 160 mg, Fat 5 1/2, Fiber 3 g, Protein 8 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 23 g, TransFat 1 g
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).
GLUTEN-FREE, VEGAN CRANBERRY-ALMOND TARTLETS
These tartlets are the perfect way to please everyone at the table on Thanksgiving. As with most vegan and gluten-free tarts, they're best served the day they're made, but you can press the crusts and freeze them ahead of time to give yourself a head start. The toasted-almond milk for the filling and the cranberry topping can be made up to 3 days in advance. Just bake the crusts and cook the filling the day you're serving the tartlets.
Provided by Amy Chaplin
Categories dessert
Time 3h5m
Yield Ten 3-inch tartlets
Number Of Ingredients 19
Steps:
- For the crust: Process the rolled oats, almonds and salt in a food processor until finely ground. Transfer the mixture to a medium bowl, and stir in the oat flour and brown rice flour. Drizzle in the coconut oil, and mix well. Add the maple syrup and vanilla, then stir to combine. (The dough will be quite wet.) Cover the bowl, and set aside for 30 to 60 minutes or until the dough is moist but no longer sticky.
- Preheat the oven to 350 degrees F. Thoroughly oil ten 3-inch tartlet pans, and press the dough evenly into each, trimming excess dough from the edges. Prick the bottoms with a fork several times, place the tart pans on a baking sheet and bake until golden and fragrant, 20 to 22 minutes. Let cool.
- For the filling: Line a medium strainer with a thin kitchen towel or several layers of cheesecloth, and place it over a medium pot; set aside. Blend 2 1/2 cups water and the almonds in a blender until smooth. Pour the almond milk through the lined strainer into a pot. Gather the edges of the cloth, and gently squeeze out the milk; discard the dry pulp that remains. Add the maple syrup, agar flakes and salt to the almond milk, and whisk to combine. Bring the mixture to a boil over medium heat, whisking every minute or so. Cover the pot, reduce the heat to low and simmer until all the agar is dissolved, about 15 minutes. Combine the arrowroot with 1 tablespoon water, and slowly drizzle the mixture into the simmering liquid. When the liquid returns to a simmer, remove the pot from the heat and whisk in the vanilla.
- Carefully remove the crusts from the pans. Pour 1/4 cup of the warm filling into each tart shell. Place the tartlets on a flat tray, set aside until the filling has stopped steaming, then refrigerate for at least 30 minutes or until ready to serve.
- For the topping: Bring the cranberries, orange juice, maple syrup and cinnamon to a boil in a small pot. Stir the mixture, cover the pot, reduce the heat to low and simmer for until the cranberries are soft, 5 minutes. Dissolve the arrowroot in 2 teaspoons water, and slowly drizzle the arrowroot mixture into the cranberry mixture. Remove the pan from the heat once the mixture has returned to a simmer. Let cool. Top each tartlet with a spoonful of the cranberry mixture, and serve.
CRANBERRY AND ALMOND BAKEWELL TART: ENGLISH CLASSIC WITH A TWIST
This is a twist on the classic English Bakewell Tart or to be more authentic, a Bakewell Pudding. I added cranberries to the basic almond sponge mixture and my family loved it! ( All because my Mum had excess cranberries after the Festive Season! ) I made my own shortcrust pastry for this recipe, but any good quality ready-made pastry will be fine if you want to cut back on prepping and cooking time. This is delicious served warm or at room temperature, maybe with a dollop of cream, creme fraiche or even better, custard! I plan to make this with blackberries and raspberries when they are season, or indeed any other soft fruit.
Provided by French Tart
Categories Tarts
Time 1h15m
Yield 12-16 Slices, 12-16 serving(s)
Number Of Ingredients 16
Steps:
- Shortcrust Pastry:.
- Sieve the flour into a large bowl and add a pinch of salt. Mix.
- Cut the butter or margarine into the flour, and then with your fingertips, rub the fat into the flour, until the mixture resembles fine breadcrumbs.
- Add cold water gradually, until the pastry JUST comes together, it should NOT be sticky.
- Roll the pastry out and line a 10" to 11" greased and lined round, deep flan tin.
- Place a circle of baking parchment on top of the pastry and fill with baking beans.
- Bake blind in a pre-heated oven 200C/400F/Gas mark 6 for 10 minutes.
- Take out and carefully remove the baking beans and parchment.
- Return to the oven for a further 5 minutes.
- Remove and allow to cool slightly.
- Bakewell Topping:.
- Beat the butter and sugar together until light and fluffy.
- Gradually add the beaten eggs and then fold in the flour and ground almonds. Add the almond essence to taste and mix well.
- Mix the raspberry jam and cranberry sauce together and spread over the base of the pastry case.
- Spoon the almond mixture over the top, making sure it reaches the edges and it is even and smooth.
- Sprinkle the cranberries over the top and then the flaked almonds.
- Bake for 35 to 45 minutes or until golden and firm to the touch.
- Cool for 5 to 10 minutes in the flan tin, then carefully turn out and just before serving, dust with icing sugar.
- Cut into wedges and serve warm or at room temperature with cream, creme fraiche or custard.
- Cooking time includes pre-baking pastry.
Nutrition Facts : Calories 548.5, Fat 34.3, SaturatedFat 15.8, Cholesterol 113.8, Sodium 118, Carbohydrate 53.6, Fiber 4.7, Sugar 20.6, Protein 9.6
CRANBERRY-ALMOND APPLE PIE
My grandmother made this treat every year for Christmas. It's much better than everyday apple pie. The recipe is a family treasure. -Maxine Theriauit, Nashua, New Hampshire
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a bowl, combine the sugar, flour, butter, nutmeg and salt. Add apples and cranberries; stir gently. Pour into pastry shell. , In a small bowl, combine the brown sugar, flour and cinnamon; cut in butter until crumbly. Stir in almonds; sprinkle over filling. Bake at 350° for 1 hour or until apples are tender.
Nutrition Facts : Calories 453 calories, Fat 18g fat (9g saturated fat), Cholesterol 28mg cholesterol, Sodium 230mg sodium, Carbohydrate 73g carbohydrate (50g sugars, Fiber 3g fiber), Protein 3g protein.
CRANBERRY ALMOND TART
Make and share this Cranberry Almond Tart recipe from Food.com.
Provided by MarieRynr
Categories Dessert
Time 1h
Yield 1 9inch tart
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Cranberries: bring orange juice and sugar to a boil.
- Add cranberries, remove from heat and let cool.
- Filling: Beat almond paste and sugar until smooth.
- Add remaining ingredients and beat until blended.
- Assembly: Spread filling in tart shell.
- Drain cranberries and place on top of filling.
- Sprinkle with almonds to cover.
- Bake until puffed, crust is done and almonds are golden, then cool.
- Tart dough, cranberries and almond filling can all be made a couple of days ahead. Filling should be brought to room temperature or beat in a mixer to facilitate spreading.
ALMOND CRANBERRY TART
"Cranberries and currant jelly make a jewel-toned filling for the cookie-type crust of this dessert," notes field editor Billie Moss of El Sobrante, California.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8-10 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine 1/4 cup sugar, almonds and flour; cut in the butter until crumbly. Beat egg and vanilla; add to flour mixture and stir until moistened. Cover and refrigerate for 30 minutes. , Coat fingers with flour and press pastry mixture into the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. P;lace on a baking sheet. Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. , Meanwhile, soften gelatin over cold water; let stand for 1 minute. Set aside. In a saucepan, combine the cranberries, jelly and remaining sugar. Cook over medium heat until berries pop. Remove from the heat; stir in gelatin until dissolved and cool. Pour into crust. Refrigerate at least 4 hours. Garnish with whipped cream and almonds if desired. Refrigerate leftovers.
Nutrition Facts : Calories 352 calories, Fat 15g fat (6g saturated fat), Cholesterol 46mg cholesterol, Sodium 101mg sodium, Carbohydrate 51g carbohydrate (37g sugars, Fiber 3g fiber), Protein 5g protein.
More about "cranberry almond and cinnamon tart recipes"
ALMOND CRANBERRY BREAD - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
CRANBERRY ALMOND GRANOLA TART - TORNADOUGH ALLI
From tornadoughalli.com
CRANBERRY ALMOND HONEY TART RECIPE | LAURA IN THE …
From laurainthekitchen.com
CRANBERRY ALMOND TART RECIPE - HOW TO MAKE …
From bulletproof.com
CRANBERRY, ALMOND, AND CINNAMON TART RECIPE - DELISH
From delish.com
Cuisine AmericanEstimated Reading Time 4 minsServings 8
CRANBERRY-ALMOND TART - GOOD HOUSEKEEPING
From goodhousekeeping.com
CRANBERRY, ALMOND, AND CINNAMON TART - MEALPLANNERPRO.COM
From mealplannerpro.com
CRANBERRY CHERRY TARTS WITH ALMOND GLAZE | PIE LADY BAKES
From pieladybakes.com
ALMOND CRANBERRY TART (GLUTEN-FREE, VEGAN, DAIRY-FREE)
From theyummybowl.com
CRANBERRY, CARAMEL AND ALMOND TART – SMITTEN KITCHEN
From smittenkitchen.com
CRANBERRY, ALMOND, AND CINNAMON TART — SPROUTED ACORN …
From denicehazlett.com
PATE SUCREE FOR CRANBERRY, ALMOND, AND CINNAMON TART
From mealplannerpro.com
CRANBERRY-ALMOND TART - KEVIN LEE JACOBS
From agardenforthehouse.com
CRANBERRY, ALMOND, AND CINNAMON TART RECIPE | RECIPE | TART …
From pinterest.com
CRANBERRY ALMOND FRANGIPANE TART RECIPE ~ BARLEY & SAGE
From barleyandsage.com
CRANBERRY, CARAMEL AND ALMOND TART - LOTTIE + DOOF
From lottieanddoof.com
CRANBERRY-ALMOND SHORTBREAD TART - RECIPE - FINECOOKING
From finecooking.com
CRANBERRY ALMOND FRANGIPANE TART | TOOT SWEET
From tootsweetness.com
NANTUCKET CRANBERRY TART - A FAMILY FEAST®
From afamilyfeast.com
CRANBERRY, CARAMEL AND ALMOND TART - ADVENTURES IN THE KITCHEN
From adventuresinthekitchen.com
20 EASY CRANBERRY DESSERTS - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
CRANBERRY, ALMOND, AND CINNAMON TART - GLUTEN FREE RECIPES
From fooddiez.com
AMERICA’S TEST KITCHEN: CRANBERRY CURD TART WITH ALMOND CRUST
From wskg.org
CRANBERRY, CARAMEL AND ALMOND TART RECIPE - LOS ANGELES TIMES
From latimes.com
CRANBERRY, ALMOND, AND CINNAMON TART – SCOTT'S VARIOUS SH*T
From scott-d.com
VEGAN CRANBERRY ALMOND TART - MAPLE SWEETENED & GLUTEN FREE
From foolproofliving.com
EASY CRANBERRY FRANGIPANE TART – FOOD NETWORK KITCHEN
From foodnetwork.com
CRANBERRY, ALMOND, AND CINNAMON TART RECIPE
From pinterest.com
CRANBERRY-ALMOND TARTS RECIPE | NO CALORIE SWEETENER & SUGAR …
From splenda.ca
CRANBERRY, ALMOND, AND CINNAMON TART RECIPE | RECIPE | TART …
From pinterest.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love