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Cranberry, Almond, and Cinnamon Tart

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

  • servings: 8

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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
  • 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. Step 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. Step 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. Step 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. Step 4

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

  5. Step 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. Step 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.

Source
Martha Stewart Living, November 2007

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Reviews (28)

  • 25 Nov, 2011

    I can't imagine how texture does this have.
    Is this like some pudding texture?

  • 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.

  • 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.

  • 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.

  • 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.

  • 20 Nov, 2008

    I too, am having a hard time trying to find cranberry jam, was wondering if another jam could be substituted.

  • 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!

  • 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.

  • 8 Nov, 2008

    Anyone know where to find cranberry jam or preserves?

  • 8 Nov, 2008

    Anyone know where to find cranberry jam or preserves?

  • 19 Aug, 2008

    Outstanding for thanksgiving and also a great choice for a Passover cake since there is no flour used.

  • 27 Feb, 2008

    I would use a red currant or raspberry jam as a substitute for the cranberry preserves or jelly. For the cranberries on top, try plumping dried cranberries in some hot water, drain and then follow the recipe. It might work. (When I made it some people thought they were blueberries, but most Germans aren't all that familiar with cranberries, so maybe blueberries would work, too!) Good luck.

  • 27 Feb, 2008

    I would use a red currant or raspberry jam as a substitute for the cranberry preserves or jelly. For the cranberries on top, try plumping dried cranberries in some hot water, drain and then follow the recipe. It might work. (When I made it some people thought they were blueberries, but most Germans aren't all that familiar with cranberries, so maybe blueberries would work, too!) Good luck.

  • 17 Feb, 2008

    Living in Australia we don't have cranberries as prolific as you do in America. We have cranberry sauce for the Christmas turkey or dried cranberries packaged like dried sultanas. Can anyone help me as to whether one or the other would be suitable to make this tart as it sounds wonderful. Could I use the dried cranberries and do what Notadumbblond64 did. Please help an Aussie out. I've seen other recipes for cranberries but been hesitant as what to do. HHHHELP.

  • 28 Dec, 2007

    I've made this 3 times, once for my family and twice for parties. it's been a huge hit each time. It takes a long time to make, including the crust, but it's not difficult, and it's really worth it.

  • 19 Dec, 2007

    The crust recipe is the "Pate Sucre". Just click on the blue words in the recipe and you'll be sent to the crust recipe. I live in Germany and made this for my annual Advent Open House. Everyone loved it. Because it was so rich I cut the tart into 16 pieces, German portions are usually smaller. And I used red currant jelly instead of the cranberry jam. Next time I would blind bake the crust for a few minutes less. I got a bit too brown.

  • 15 Dec, 2007

    What are you all using for a crust? This recipe doesn't show one on line.

  • 28 Nov, 2007

    I made sure I ordered the preserves from New England Cranberry a month ahead of time. Oh, YEAH. . .this was fantastic. A bit more work than a cake but OH SO WORTH IT!!

  • 27 Nov, 2007

    The crust is the best. I can't wait to share this with my family at Christmas

  • 26 Nov, 2007

    I could not find the cranberry jam in my area so I used a cranberry and pomegranent preserves and it worked just fine. I was tart enough. I got many, many compliments on the tart at Thanksgiving. I was tempted to try a jar of cranberry relish I found, but I thought it would be too runny and make the crust soggy.

  • 21 Nov, 2007

    Can you make this the day before? Does it need to be refrigerated or stay out? I'm making the dessert for the whole family this year so I'd like to not mess it up!

  • 19 Nov, 2007

    I made this and everyone loved it. I used the Cranberry Chutney from Trader Joe's. It tasted like it had cloves in it and it worked very well with the cinnamon and almonds. I will definitely be making this again.

  • 19 Nov, 2007

    YUM! this was WONDERFUL! I made the tart and we had it for our Thanksgiving dinner (early) and it was great! everyone loved how light it was and it went very well with coffee! Thanks Martha! you did it again!

  • 18 Nov, 2007

    Home-made Cranberry Sauce did the trick for me!

    1 bag frozen cranberries
    1 cup sugar
    1 tsp fresh lemon juice
    1/4 cup orange juice
    enough water to cover

    boil until becomes thick... and voila!

  • 17 Nov, 2007

    I am in the same boat - no cranberry jam. I think cherry or raspberry would go great, though, so I am going to try one of those. Cherry and almond are yummy together, but the raspberry will go well with cranberry...

  • 17 Nov, 2007

    I couldn't find cranberry jam in the stores either. I did find this recipe on epicurious.com
    http://www.epicurious.com/recipes/food/views/231007
    So I thought I'd try it instead. I think whole cranberry sauce would be too thin, but maybe if you reduced it?

  • 12 Nov, 2007

    Cranberry jam or preserves are unavailable in my small town. Do you think whole berry sauce will substitute?

  • 9 Nov, 2007

    I wanted to try out some holiday dessert recipes before Thanksgiving, so I could serve something different and delicious in addition to Pumpkin Pie. I was disappointed in this cranberry tart. The filling of ground almonds and cinnamon wasn't that spectacular. All the flavors together are underwhelming and the texture was off. My guests and I thought it was just OK. I wouldn't recommend serving this for Thanksgiving, if you're looking to wow guests.