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Cranberry, Almond, and Cinnamon Tart

135

A stunning fall tart with a towering frangipane filling is crowned with cranberry jewels.

  • Servings: 8

Source: Martha Stewart Living, November 2007

Ingredients

  • 1 1/2 cups (5 1/4 ounces) fresh cranberries
  • 1/2 cup plus 1/3 cup granulated sugar, plus more for sprinkling
  • 1 tablespoon water
  • All-purpose flour, for dusting
  • Pate Sucree for Cranberry, Almond, and Cinnamon Tart
  • 1 large egg white, lightly beaten
  • 8 ounces cranberry jam or preserves
  • 10 tablespoons unsalted butter, room temperature
  • 3 large eggs
  • 1/2 teaspoon pure vanilla extract
  • 6 ounces (about 1 1/4 cups) whole almonds, finely ground in a food processor
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Directions

  1. 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.

  2. 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.

  3. 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.

  4. Raise oven temperature to 375 degrees. Spread jam over bottom of tart crust.

  5. 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.

  6. 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.

Reviews Add a comment

  • jjmetcalf
    25 JAN, 2015
    How do you make candied cranberries
    Reply
  • lena1021
    25 NOV, 2011
    I can't imagine how texture does this have. Is this like some pudding texture?
    Reply
  • aok
    9 DEC, 2008
    I made this tart for Thanksgiving and it turned out great. It tasted good and looked beautiful. I found a great cranberry jam at Cost Plus World Market.
    Reply
  • CreativeLA
    22 NOV, 2008
    I made this last year and plan to make it again for Thanksgiving. I used a can of cranberry sauce and added sugar to it and reduced it a bit in a sauce pan as a substitute for cranberry preserves. It worked perfectly. I only have a 9" springform pan so I increased the filling. This time I will also not blind bake it for as long. Great recipe, I would highly recommend it for Thanksgiving. A real crowd pleaser! Totally disagree with bakeaholic.
    Reply
  • CreativeLA
    22 NOV, 2008
    I made this last year and plan to make it again for Thanksgiving. I used a can of cranberry sauce and added sugar to it and reduced it a bit in a sauce pan as a substitute for cranberry preserves. It worked perfectly. I only have a 9" springform pan so I increased the filling. This time I will also not blind bake it for as long. Great recipe, I would highly recommend it for Thanksgiving. A real crowd pleaser! Totally disagree with bakeaholic.
    Reply
  • amenaker
    21 NOV, 2008
    Made it last year to bring to Thanksgiving dinner...it was such a hit that I was asked to bring it again! I made the cranberry jam myself, since I couldn't find it, but I'm sure that another jam would work well.
    Reply
  • prettynpinkx2
    20 NOV, 2008
    I too, am having a hard time trying to find cranberry jam, was wondering if another jam could be substituted.
    Reply
  • bessiedog
    17 NOV, 2008
    Absolutely delicious tart!! I made the base early in the day, used a combination of raspberry/cranberry conserves (Ocean Spray) for the base and found a German brand of jarred slightly sweetened, cooked cranberries for the topping. Anyone living in Spain or Portugal can find these products in the Corte Ingln n s . I did not use the full 1/3 cup of sugar for the topping and it was just as good. Will definitely repeat this one!
    Reply
  • reluctantcook
    12 NOV, 2008
    Straight cranberry perserves were difficult to find so I used a cran-rasberry preserve from a local company and it turned out quite well. I also cut the sugar by 1/4 just to make up for the sugar in the preserves. I am making it for Thanksgiving again this year after several people asked for it again.
    Reply
  • sweise
    8 NOV, 2008
    Anyone know where to find cranberry jam or preserves?
    Reply