Pate Sucree For Cranberry Almond And Cinnamon Tart Recipes

CRANBERRY, ALMOND, AND CINNAMON TART

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.

PATE SUCREE FOR CRANBERRY, ALMOND, AND CINNAMON TART

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).

CRUMBLY SWEET PASTRY (PATE SABLEE) WITH ALMONDS

Steps:

• In an electric mixer, cream together butter and sugar until light and fluffy. Add egg and salt and beat until combined. Stir together flour and almonds and add to butter mixture. Slowly mix just until flour is evenly moistened. Do not let it form a ball. Remove dough from bowl onto a lightly floured work surface and form into 2 balls. Flatten each ball into a disk, wrap well, and refrigerate a minimum of four hours or as long as 4 days.
• These two different pastry doughs have very different textures. The first is flaky due to the incorporation of butter in small pieces: as the dough cooks, the butter melts and the water in it turns to steam and puffs up the dough. The second dough is tender and crumbly: the butter is well creamed as for a cookie; the confectioner's sugar adds tenderness due to the cornstarch it contains; the ground almonds, which can be substituted for some of the flour in any pastry dough recipe, add an interesting graininess.

CRANBERRY ALMOND TART

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

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.