Cranberry Frangipane Tart Recipes

CRANBERRY FRANGIPANE TART

Steps:

• Preheat oven to 350 degrees. Butter the bottom and sides of a 11-inch tart pan with a removable bottom and set aside.
• To make the crust, add the flour, sugar and salt to the bowl of a food processor and pulse once to combine. Add the butter, then process until the mixture comes together and forms large clumps, about 30 seconds to one minute.
• Press the dough into the tart pan evenly around the base and up the sides. Use the bottom of a glass or measuring cup to help even and smooth it out. Place the tart on a sheet pan and transfer the whole thing to the freezer or refrigerator while you make the filling.
• To make the filling, don't bother cleaning out the food processor. Add the almonds, 3/4 cup sugar, flour and salt, then pulse until it forms a fine powder. Add the butter and process until evenly distributed, then add the eggs and vanilla. Blend until totally smooth.
• Remove the tart pan from the freezer, then add the batter and spread it out into an even layer. Arrange the cranberries in an even layer, then sprinkle with remaining tablespoon of sugar all over the top.
• Bake for about 45 minutes to 1 hour, or until puffed, golden brown and a toothpick inserted in the center of the filling comes out clean (except for a little cranberry juice).
• Allow the tart to cool to room temperature before serving. Store in the refrigerator.

EASY CRANBERRY FRANGIPANE TART

Steps:

• For the crust: Preheat the oven to 400 degrees F. Spray a 9-inch tart pan with removable bottom with baking spray and place on a sheet pan.
• Combine the cookie crumbs, flour, sugar and salt in a food processor or medium bowl and pulse or mix until combined. Add the butter and blend until moistened. The mixture should clump together in your hand; if it seems dry, mix in 1 teaspoon water until combined.
• Evenly press the crumbs into the bottom and up the sides of the tart pan. Bake until the center of the crust looks dry, about 12 minutes. Set aside on a wire rack to cool while you prepare the filling. Lower the oven temperature to 350 degrees F.
• For the filling: Beat the butter, granulated sugar, brown sugar and salt in a stand mixer fitted with the paddle attachment until smooth. Add the vanilla and almond extracts and beat a few seconds more. Add the eggs and yolk one at a time, beating well after each addition (don't worry if the mixture looks thin). Add the almond flour and all-purpose flour and mix on low until completely combined.
• Pour the frangipane into the warm crust and smooth it out towards the edges -- it's fine if it melts a little. Place the cranberry halves on top, pushing them in just slightly.
• Bake the tart at 350 degrees F until golden and set (not jiggly) and a toothpick inserted in the center comes out clean, 43 to 45 minutes. Let the tart cool completely on the rack before removing the outer ring and placing the tart on a platter. Dust the edges of the tart lightly with confectioners' sugar, then sprinkle the toasted almond slices around the edges of the tart.

ALMOND FRANGIPANE TART WITH CRANBERRIES AND HONEYED PISTACHIOS

Steps:

• Add the butter and sugar to the clean bowl of a stand mixer and beat until light and fluffy. Scrape down the bowl, then beat in the egg yolk. Combine the flour and salt, then add to the bowl, beating on low speed until just incorporated.
• Place dough in a 9-inch round fluted tart pan. Using fingertips, press the dough evenly across the bottom and up the sides of the pan to cover in a very thin (1⁄8-inch) layer; trim and reserve any remaining dough. Dock the dough every 2 inches with a fork. Place the tart pan on a baking sheet; freeze for 10 minutes or until firm.
• Meanwhile, set a rack in the top third of the oven and preheat to 350°. Mix the thawed cranberries with the sugar; toss well.
• Retrieve the baking sheet and the frangipane. Add the frangipane to the center of the tart crust, and using an offset spatula, spread to evenly fill all the way to the edges. Individually place the cranberries on the frangipane in a pattern you like, leaving room between the berries. Discard excess sugar or juices from the bowl.
• Bake until the top is lightly browned, about 40 minutes. (If frangipane looks puffy in patches, don't worry, it will settle.) Remove the tart and let cool 5 minutes, then carefully transfer the tart pan to a rack to cool completely.
• In a small bowl, mix the pistachios with the honey using fingers. Top the tart with small clusters of the honeyed nuts. Just before slicing, unmold the tart and dust with confectioners' sugar if desired.