Almond Tart With Cranberry Topping Recipes

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CRANBERRY FRANGIPANE TART



Cranberry Frangipane Tart image

This Cranberry Frangipane Tart is an easy and elegant holiday dessert that tastes as great as it looks! It's made with tart cranberries and creamy almond frangipane baked into a buttery shortbread crust. It's a great make-ahead dessert that's perfect for Thanksgiving or Christmas!

Provided by Nicole Gaffney (ColeyCooks.com)

Categories     tart

Time 1h15m

Number Of Ingredients 11

1 1/2 cups all purpose flour OR a gluten free all purpose flour blend (such as Cup4Cup)
6 tablespoons granulated sugar
1 teaspoon salt
3/4 cup unsalted butter (1 1/2 sticks 0r 12 tablespoons)
1 1/2 cups skinless almonds (I used sliced)
2 tablespoons all purpose flour OR a gluten free all purpose flour blend (such as Cup4Cup)
3/4 cup plus 1 tablespoon sugar, divided
10 tablespoons butter (1 1/4 sticks)
2 large eggs
2 teaspoon vanilla
1 1/2 - 2 cups cranberries (use less for a milder, sweeter tart and more for a more tangy, pronounced cranberry flavor)

Steps:

  • Preheat oven to 350 degrees. Butter the bottom and sides of a 11-inch tart pan with a removable bottom and set aside.
  • To make the crust, add the flour, sugar and salt to the bowl of a food processor and pulse once to combine. Add the butter, then process until the mixture comes together and forms large clumps, about 30 seconds to one minute.
  • Press the dough into the tart pan evenly around the base and up the sides. Use the bottom of a glass or measuring cup to help even and smooth it out. Place the tart on a sheet pan and transfer the whole thing to the freezer or refrigerator while you make the filling.
  • To make the filling, don't bother cleaning out the food processor. Add the almonds, 3/4 cup sugar, flour and salt, then pulse until it forms a fine powder. Add the butter and process until evenly distributed, then add the eggs and vanilla. Blend until totally smooth.
  • Remove the tart pan from the freezer, then add the batter and spread it out into an even layer. Arrange the cranberries in an even layer, then sprinkle with remaining tablespoon of sugar all over the top.
  • Bake for about 45 minutes to 1 hour, or until puffed, golden brown and a toothpick inserted in the center of the filling comes out clean (except for a little cranberry juice).
  • Allow the tart to cool to room temperature before serving. Store in the refrigerator.

Nutrition Facts : Calories 513 calories, Sugar 24 g, Sodium 250.9 mg, Fat 34.4 g, SaturatedFat 16.7 g, TransFat 0 g, Carbohydrate 47.5 g, Fiber 3.2 g, Protein 6.3 g, Cholesterol 104.3 mg

CRANBERRY AND ALMOND BAKEWELL TART: ENGLISH CLASSIC WITH A TWIST



Cranberry and Almond Bakewell Tart: English Classic With a Twist image

This is a twist on the classic English Bakewell Tart or to be more authentic, a Bakewell Pudding. I added cranberries to the basic almond sponge mixture and my family loved it! ( All because my Mum had excess cranberries after the Festive Season! ) I made my own shortcrust pastry for this recipe, but any good quality ready-made pastry will be fine if you want to cut back on prepping and cooking time. This is delicious served warm or at room temperature, maybe with a dollop of cream, creme fraiche or even better, custard! I plan to make this with blackberries and raspberries when they are season, or indeed any other soft fruit.

Provided by French Tart

Categories     Tarts

Time 1h15m

Yield 12-16 Slices, 12-16 serving(s)

Number Of Ingredients 16

12 ounces plain flour
6 ounces margarine or 6 ounces margarine, and butter combined
1 pinch salt
cold water, to mix
6 ounces unsalted butter, softened
6 ounces caster sugar or 6 ounces superfine sugar
3 large eggs, lightly beaten
2 ounces self raising flour
6 ounces ground almonds
3 -4 drops almond essence
3 tablespoons raspberry jam
3 tablespoons cranberry sauce or 3 tablespoons jam
12 ounces fresh cranberries
2 ounces sliced almonds
icing sugar, for dusting
16 ounces ready-made shortcrust pastry, instead of home-made pastry (optional)

Steps:

  • Shortcrust Pastry:.
  • Sieve the flour into a large bowl and add a pinch of salt. Mix.
  • Cut the butter or margarine into the flour, and then with your fingertips, rub the fat into the flour, until the mixture resembles fine breadcrumbs.
  • Add cold water gradually, until the pastry JUST comes together, it should NOT be sticky.
  • Roll the pastry out and line a 10" to 11" greased and lined round, deep flan tin.
  • Place a circle of baking parchment on top of the pastry and fill with baking beans.
  • Bake blind in a pre-heated oven 200C/400F/Gas mark 6 for 10 minutes.
  • Take out and carefully remove the baking beans and parchment.
  • Return to the oven for a further 5 minutes.
  • Remove and allow to cool slightly.
  • Bakewell Topping:.
  • Beat the butter and sugar together until light and fluffy.
  • Gradually add the beaten eggs and then fold in the flour and ground almonds. Add the almond essence to taste and mix well.
  • Mix the raspberry jam and cranberry sauce together and spread over the base of the pastry case.
  • Spoon the almond mixture over the top, making sure it reaches the edges and it is even and smooth.
  • Sprinkle the cranberries over the top and then the flaked almonds.
  • Bake for 35 to 45 minutes or until golden and firm to the touch.
  • Cool for 5 to 10 minutes in the flan tin, then carefully turn out and just before serving, dust with icing sugar.
  • Cut into wedges and serve warm or at room temperature with cream, creme fraiche or custard.
  • Cooking time includes pre-baking pastry.

Nutrition Facts : Calories 548.5, Fat 34.3, SaturatedFat 15.8, Cholesterol 113.8, Sodium 118, Carbohydrate 53.6, Fiber 4.7, Sugar 20.6, Protein 9.6

CRANBERRY CURD TART



Cranberry Curd Tart image

Cranberry-almond is a common flavor combination, so it is no surprise that the almond crust pairs so nicely with a cranberry curd in this tart. The clove and ginger in the crust add a little warmth and spice which give the tart depth and complexity. The curd is creamy, yet fresh and bright. Love how beautiful the color is, too. The color makes it looks very festive, and would make a nice addition to your holiday table.

Provided by TheOtherJuliaGulia

Categories     Fruit Tarts

Time 5h20m

Yield 10

Number Of Ingredients 15

1 cup raw almonds
1 cup all-purpose flour
½ cup packed light brown sugar
½ teaspoon kosher salt
¼ teaspoon ground ginger
¼ teaspoon ground cloves
6 tablespoons unsalted butter, softened
12 ounces fresh or frozen cranberries
1 cup packed light brown sugar
¾ cup orange liqueur (such as Grand Marnier®)
¼ teaspoon kosher salt
½ cup unsalted butter, softened
2 large eggs
2 large egg yolks
2 teaspoons grated orange zest

Steps:

  • To make the crust, preheat the oven to 300 degrees F (150 degrees C). Spread almonds onto a rimmed baking sheet.
  • Toast almonds in the preheated oven until fragrant and skins have cracked, about 15 minutes. Let cool, about 5 minutes.
  • Combine almonds, flour, brown sugar, salt, ginger, and cloves in a food processor; pulse until mixture resembles coarse cornmeal, about 12 (1-second) pulses. Add softened butter and pulse until combined, about 5 (1-second) pulses.
  • Press dough into a 10-inch tart pan, using about two thirds for the sides and one third for the bottom. Prick the bottom with a fork and freeze for at least 30 minutes, or up to 1 week.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bake chilled crust in the preheated oven until lightly golden, about 15 minutes. Let cool completely, about 30 minutes.
  • To make curd, combine cranberries, brown sugar, orange liqueur, and salt in a medium saucepan over medium-high heat. Bring to a boil, then reduce heat to medium-low to maintain a simmer. Simmer, stirring occasionally, until cranberries have burst and are very soft, about 10 minutes.
  • Transfer to a blender and blend until smooth, about 30 seconds. Strain back into saucepan through a fine mesh strainer, pressing on solids in strainer. Whisk softened butter into cranberry liquid.
  • Whisk eggs and egg yolks in a separate small bowl until lightened. Slowly whisk about 1 cup of the warm cranberry mixture into the eggs. Add egg-cranberry mixture to remaining cranberry mixture in saucepan, whisking constantly. Place saucepan back over medium-low and cook, whisking constantly, until bubbly and thickened, 5 to 10 minutes. Stir in orange zest. If using immediately, pour into a shallow dish and let cool slightly, about 10 minutes. If making ahead, cool to room temperature and then cover with plastic wrap pressed tightly to the curd's surface before refrigerating.
  • Pour cooled cranberry curd into prebaked crust and smooth top with an offset spatula. Refrigerate until set, about 3 hours. Store at room temperature for up to 2 days.

Nutrition Facts : Calories 500 calories, Carbohydrate 57.2 g, Cholesterol 120.9 mg, Fat 25.4 g, Fiber 3.6 g, Protein 6.5 g, SaturatedFat 11.4 g, Sodium 173.4 mg

ALMOND TARTS



Almond Tarts image

Provided by Molly Yeh

Categories     dessert

Time 3h25m

Yield 12 servings

Number Of Ingredients 16

1/3 cup (67 grams) granulated sugar
1 3/4 cups (228 grams) all-purpose flour, plus more for dusting
1/2 teaspoon kosher salt
3/4 cup (168 grams) unsalted butter, cold and cubed
2 large eggs, separated
Nonstick cooking spray, for the pan
1 cup (120 grams) almond meal
3/4 cup (150 grams) granulated sugar
1/2 teaspoon kosher salt
6 tablespoons (85 grams) unsalted butter, softened
1 teaspoon almond extract
1 large egg
About 1 cup (120 grams) powdered sugar, or more as needed
1/4 cup (60 milliliters) heavy cream, or more as needed, or 2 ounces fresh raspberries
1/4 teaspoon almond extract
To decorate: sprinkles, sliced almonds

Steps:

  • For the shells: Pulse together the granulated sugar, flour and salt in a food processor to combine. Add the butter and continue to pulse until mealy. Add the egg yolks (reserve the egg whites for the filling) and pulse until the dough comes together. Press the dough into a disc, then wrap in plastic wrap and refrigerate for at least an hour, or up to overnight.
  • To mold the shells, grease a muffin tin with nonstick spray. Roll out the dough on a floured surface to 1/4-inch-thick, dusting with more flour as needed. Cut out 3-inch circles and press them into the muffin cups so that the dough comes all the way up the sides. (No worries if the dough tears; just patch it up with additional dough.) Freeze the shells for 15 minutes.
  • For the filling: Preheat the oven to 350 degrees F.
  • Combine the almond meal, granulated sugar, salt, and butter, either by blending it in the food processor (no need to clean it out after making the dough, you can just use it immediately for this step), or by stirring it together in a large bowl (I find it's easiest to get in there with my hands). Add the almond extract, egg and the reserved egg whites from the shells, and continue to blend/stir until smooth and combined.
  • Fill the frozen shells with the filling so that it comes up about 1/4-inch from the top. Bake until the tops and edges are lightly browned; begin checking for doneness at 30 minutes. Let cool in the pans for 10 minutes, then use a small offset spatula or a knife to remove to a wire rack to cool completely.
  • For the glaze: If making the glaze with heavy cream, combine the powdered sugar, heavy cream and almond extract in a bowl until smooth. Add additional powdered sugar or liquid to thicken it up or thin it out so that you get the consistency of a thick glue.
  • To make the glaze with the raspberries, place the raspberries in a fine-mesh sieve and give them a rinse. Place the sieve over a bowl and use a stiff rubber spatula or wooden spoon to smash them through the sieve into the bowl until you're just left with seeds in the sieve. Be sure to scrape the underside of the sieve to get the stuff that's sticking to it. (You should be left with about 2 tablespoons seedless puree. If it's a tiny bit more or a tiny bit less, that's fine.) Add the powdered sugar and almond extract and mix to make a thick glaze. If it's too thick, add a few drops of water to thin it out, and if it's too thin, add a few more spoonfuls of powdered sugar. It should be the consistency of a thick glue.
  • Spread the glaze over the cooled tarts and decorate with sprinkles, almonds and anything else you'd like! These will keep for several days at room temperature or in the fridge.

NANTUCKET CRANBERRY TART



Nantucket Cranberry Tart image

While everyone is enjoying a bountiful meal, this eye-catching tart can be baking to perfection in the oven. The pretty holiday dessert calls for very few ingredients, and it's a snap to assemble. -Jackie Zack, Riverside, Connecticut

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 8

1 package (12 ounces) fresh or frozen cranberries, thawed
1 cup sugar, divided
1/2 cup sliced almonds
2 large eggs, room temperature
3/4 cup butter, melted
1 teaspoon almond extract
1 cup all-purpose flour
1 tablespoon confectioners' sugar

Steps:

  • In a small bowl, combine the cranberries, 1/2 cup sugar and almonds. Transfer to a greased 11-in. fluted tart pan with a removable bottom. Place on a baking sheet., In a small bowl, beat the eggs, butter, extract and remaining sugar. Beat in flour just until moistened (batter will be thick). Spread evenly over berries. , Bake at 325° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack. Dust with confectioners' sugar. Refrigerate leftovers.

Nutrition Facts : Calories 255 calories, Fat 14g fat (8g saturated fat), Cholesterol 65mg cholesterol, Sodium 93mg sodium, Carbohydrate 30g carbohydrate (19g sugars, Fiber 2g fiber), Protein 3g protein.

WHITE CHOCOLATE CRANBERRY ALMOND TART



White Chocolate Cranberry Almond Tart image

A sweet white chocolate drizzle perfectly balances the tangy cranberries in my signature holiday dessert. I also make this tart for local coffee houses and restaurants. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 17

1/2 cup slivered almonds, toasted
3 tablespoons sugar
1-2/3 cups all-purpose flour
1/4 teaspoon salt
1/4 cup butter, melted
1/4 cup heavy whipping cream
2/3 cup white baking chips
FILLING:
2 cups fresh or frozen cranberries
1 cup sugar
1/2 cup dried cranberries
1/3 cup orange juice
2 tablespoons butter
TOPPING:
2/3 cup white baking chips
2 teaspoons shortening
1/3 cup slivered almonds, toasted

Steps:

  • Preheat oven to 375°. Place almonds and sugar in a food processor; pulse until almonds are ground. Add flour and salt; pulse until blended. Transfer mixture to a small bowl; stir in melted butter and cream. Press onto bottom and up sides of an ungreased 9-in. fluted tart pan with removable bottom., Bake 15-18 minutes or until lightly browned. Remove from oven; sprinkle baking chips evenly over bottom. Cool on a wire rack., In a saucepan, combine filling ingredients; bring to a boil. Reduce heat, simmer, uncovered, 10-15 minutes or until slightly thickened, stirring occasionally. Pour over baking chips., Bake 20-25 minutes or until filling is bubbly and crust is golden brown. Cool on a wire rack. Refrigerate 2 hours or until cold. , In a microwave, melt baking chips and shortening; stir until smooth. Drizzle over tart. Sprinkle with almonds.

Nutrition Facts : Calories 393 calories, Fat 18g fat (9g saturated fat), Cholesterol 25mg cholesterol, Sodium 115mg sodium, Carbohydrate 56g carbohydrate (38g sugars, Fiber 3g fiber), Protein 5g protein.

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