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Cranberry-Almond Tarts

This recipe for cranberry-almond tarts is from New York City's How Sweet It Is bakery.

  • yield: Makes 30 tarts

Ingredients

Directions

  1. Step 1

    Preheat oven to 350 degrees.

  2. Step 2

    Place one disk of dough on a floured work surface, sprinkle dough with flour, and roll out to 1/4 inch thick. Cut out 25 to 30 circles using a 2 1/4-inch round cutter, re-rolling dough once if necessary. Place each circle in a 1 3/4-inch nonstick petit four brioche mold, gently pressing down on the bottom and sides. Place filled molds on a baking sheet; transfer to a freezer for 20 minutes.

  3. Step 3

    Transfer baking sheet to oven and bake tart shells until golden brown, 12 to 15 minutes. Transfer tart shells, in their molds, to a wire rack to cool completely.

  4. Step 4

    Place frangipane in pastry bag fitted with a small, plain round tip. Fill each tart shell with 1/4 teaspoon frangipane. Place tart shells, in their molds, on a baking sheet and transfer to oven. Bake until frangipane springs back when touched with your fingertip, 15 to 17 minutes. Transfer tart shells to a cooling rack; let cool completely.

  5. Step 5

    In a large bowl, mix together cranberries, almonds, and enough caramel to hold cranberries and almonds together, about 1 cup. Remove almond tarts from their molds and place on a parchment paper-lined baking sheet. Spoon cranberry mixture on top of frangipane; transfer to oven and bake until cranberries just begin to pop, 6 to 8 minutes. Drizzle with caramel and serve.

Source
The Martha Stewart Show, December Holiday 2007

Reviews (10)

  • 21 Feb, 2011

    the flavors and textures of this dessert surprise and delight! I made many of these for friends, and the "WOW" comments never stopped.
    I made this in a 9.5" round tart pan to cut into slices, instead of making individual tarts; it worked great and is a stunning centerpiece dessert at that size. It's also probably easier to find the bigger tart pan if you don't already have one--not to mention more versatile and probably less of an investment (though I do ache for a nice set of brioche pans!)

  • 30 Dec, 2009

    If i were to go shopping for thaat mold. what is it called?

  • 28 Dec, 2008

    Also, you need to be careful about the shells browning too much, becasue they still need to go into the oven with the frangipane, and then again with the cranberry mixture. The frangipane recipe makes a lot; enough for at least 60-70, but probably more, considering you need only a 1/4 tsp of it for each shell. I formed the tartlets in advance, baked them, and put them in the freezer so I have them ready to fill when I need them. Hope this helps!

  • 28 Dec, 2008

    I made these for Christmas, and they were very tasty. However, also a lot of work making the shells. The recipe says to roll out the dough to 1/4" thick, but mine was definitely thinner than that, and a full recipe for the almond dough makes about enough for 30 tartlets (I can't remember exactly, but it doesn't make the 50-60 tartlets as stated in the recipe), so don't half the recipe!

  • 19 Aug, 2008

    I've just finished making them.They turned out great ! It tastes really sweet to me though.I almost had a sugar rash:)

  • 27 Jul, 2008

    Hi, can anyone please tell me where I can buy (online) these little tart shells?
    Thanks

  • 30 Dec, 2007

    I made these last night for my dinner party and they were a big hit. Definitely worth the effort.

  • 23 Dec, 2007

    I just finished the Almond Tart Dough recipe and I don't see any way I'm going to get 30 2-1/4" by 1/4" thick disks out of a whole recipe, let alone a half. Is this some kind of creative math? It didn't look 1/4" thick on TV.

    Also, I had to settle for brioche pans that aren't non-stick. With that powdered sugar in the dough, I get the feeling I'm headed for disaster.

  • 13 Dec, 2007

    Any good cookware store such as Williams-Sonoma or Sur la Table sells the mini brioche pans. I know they sell them in their stores and they should sell them on their website as well.

  • 13 Dec, 2007

    Just wondering if anyone has a source for the mini nonstick brioche pans?