Cranberry Orange Tart with Almonds

Tarts and I have a long, somewhat unpleasant history.

I can never seem to get the tart dough right. It either turns out partially raw or it shrinks so much that its more of a pancake than a tart shell.

Therefore, I decided that one of my baking goals would be to make a perfect tart for Thanksgiving dinner this year.

I decided to start working on the recipe in October so I'd have plenty of time for several disasters along the way.

A cranberry and orange tart was the first thing on my Thanksgiving list after becoming obsessed with that flavor profile last year.

I love the way the tartness of the cranberries mixes with the sweet citrus flavor of oranges. I added the almond mixture on top for some crunch and also because the tart dough is made with almond meal. The sweetness of the almonds helps offset the tart cranberries as well.

In a few of the pictures for my first attempt at this tart you can see how runny the filling was even after it was completely cooled.

To fix this, I'm going to use cornstarch instead of flour in the recipe the next time around. However, the juiciness of the cranberries really will dictate the amount of thickener needed each time the tart is made.



















Almond Tart Dough
8 oz unsalted butter, softened
5 oz powdered sugar
2 eggs
1 tsp salt
.25 oz vanilla extract
2 oz almond flour
14 oz pastry or AP flour

This recipe makes enough more than enough dough for one 11 inch tart. Or, probably 2-3 smaller tarts. I turned the leftover dough in to cookies.

1. Cream the butter.
2. Then add powdered sugar and mix until combined. Slowly add the eggs followed by the salt, vanilla, and then the almond flour. Mix each addition until combined.
3.Add the pastry/AP flour and mix until just combined. Over mixing here will lead to a tough tart shell.
4. Chill for at least 3 hours or overnight.
5. When ready, roll out on a lightly floured surface. This dough will be a bit crumbly. If it breaks, just smash it back together with your fingers.
6. Line the tart pan. (I recommend using cooking spray on the pan)
7. Chill, in the pan, at least 20 minutes.
8. Blind bake if you wish at 350 for 10-15 minutes. Or, fill and bake according to recipe directions.

Of course, if you don't have time for all that just buy a tart/pie shell at the store and put the filling in it!

Cranberry Orange Filling

1 orange, zest and juice
3 1/2 cup cranberries (increase to at least 5 cups for an 11inch tart)
1 cup sugar
1 TBS cornstarch
1 tsp butter, melted
1 pinch salt

Mix together all ingredients. Pour the mixture in to the tart shell of your choice and bake at 400 degrees for 45-55 minutes. The filling must be bubbling to activate the cornstarch before you remove it from the oven. Also, if the crust starts to brown before the filling is done cover the edges with aluminum foil.

Almond Topping

No specific measurements here. I simply tossed some sliced almonds with brown sugar, cinnamon, nutmeg, and melted butter and arranged on top the tart.