Frangipane For Cranberry Almond Tarts Recipes

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CRANBERRY-ALMOND TARTS



Cranberry-Almond Tarts image

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

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes 30 tarts

Number Of Ingredients 6

1/2 recipe Almond Tart Dough
All-purpose flour, for work surface
Frangipane for Cranberry-Almond Tarts
1 pound fresh cranberries
1 cup sliced, blanched almonds, toasted
Caramel for Cranberry-Almond Tarts

Steps:

  • Preheat oven to 350 degrees.
  • 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.
  • 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.
  • 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.
  • 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.

EASY CRANBERRY FRANGIPANE TART



Easy Cranberry Frangipane Tart image

My first experience with a frangipane tart was at a Friendsgiving celebration; one bite and I had fallen in love. The nutty almond filling is rich and buttery and is a perfect foundation for tangy cranberries. Using a simple but delicious cookie crumb crust makes it a breeze to bake up.

Provided by Dan Langan

Categories     dessert

Time 2h15m

Yield 8 to 10 servings

Number Of Ingredients 19

Nonstick baking spray
1 3/4 cups shortbread cookie crumbs (from about 16 cookies)
2 tablespoons all-purpose flour
1 tablespoon granulated sugar
1/8 teaspoon fine salt
2 tablespoons unsalted butter, melted
1 stick (8 tablespoons) unsalted butter, softened
1/3 cup (70 grams) granulated sugar
1/4 cup (50 grams) lightly packed light brown sugar
1/2 teaspoon fine salt
2 teaspoons pure vanilla extract
1/8 teaspoon almond extract, optional
2 large eggs, at room temperature
1 large egg yolk, at room temperature
1 1/4 cups (125 grams) fine almond flour
2 tablespoons all-purpose flour
1/2 cup fresh or frozen cranberries, halved
Confectioners' sugar, for dusting
3 tablespoons toasted sliced almonds

Steps:

  • For the crust: Preheat the oven to 400 degrees F. Spray a 9-inch tart pan with removable bottom with baking spray and place on a sheet pan.
  • Combine the cookie crumbs, flour, sugar and salt in a food processor or medium bowl and pulse or mix until combined. Add the butter and blend until moistened. The mixture should clump together in your hand; if it seems dry, mix in 1 teaspoon water until combined.
  • Evenly press the crumbs into the bottom and up the sides of the tart pan. Bake until the center of the crust looks dry, about 12 minutes. Set aside on a wire rack to cool while you prepare the filling. Lower the oven temperature to 350 degrees F.
  • For the filling: Beat the butter, granulated sugar, brown sugar and salt in a stand mixer fitted with the paddle attachment until smooth. Add the vanilla and almond extracts and beat a few seconds more. Add the eggs and yolk one at a time, beating well after each addition (don't worry if the mixture looks thin). Add the almond flour and all-purpose flour and mix on low until completely combined.
  • Pour the frangipane into the warm crust and smooth it out towards the edges -- it's fine if it melts a little. Place the cranberry halves on top, pushing them in just slightly.
  • Bake the tart at 350 degrees F until golden and set (not jiggly) and a toothpick inserted in the center comes out clean, 43 to 45 minutes. Let the tart cool completely on the rack before removing the outer ring and placing the tart on a platter. Dust the edges of the tart lightly with confectioners' sugar, then sprinkle the toasted almond slices around the edges of the tart.

CRANBERRY FRANGIPANE TART



Cranberry Frangipane Tart image

This beautiful and festive Cranberry Frangipane Tart will bring holiday joy to your celebrations! Sweet, tangy and absolutely irresistible. Bake an extra batch to gift to your loved ones!

Provided by Olivia Mesquita

Categories     Desserts

Time 3h30m

Number Of Ingredients 18

fresh cranberries - about 1 cup
crushed almonds (optional)
1/2 cup (115g) sugar
8 tablespoons (115g) butter, softened
1 cup (115g) almond flour
1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
1/4 teaspoon Nielsen-Massey Pure Almond Extract
2 large eggs (112g)
1/2 teaspoon salt
1 tablespoon (10g) all-purpose flour
2 cups (200g) fresh cranberries
1/3 cup (75g) sugar
1/2 cup (115g) water
1 3/4 cups (240g) all-purpose flour
1 1/4 cups (150g) powdered sugar
1/2 teaspoon salt
9 tablespoons butter (127g), cubed and chilled
1 large egg (56g), lightly beaten

Steps:

  • Mixing the dough:1) Combine the flour, sugar and salt in a large bowl. Add the butter and, using a pastry cutter (or your fingertips), cut the butter into the dry ingredients until the mixture resembles coarse sand. Alternatively, you can use a food processor. 2) Add the egg and mix with your hands (or pulse in the food processor) just until the dough holds together when squeezed. If the dough doesn't come together with the egg, you can add ice water, a teaspoon at a time, until it does. Rolling out the dough:3) Transfer the dough to the counter and shape it into a disk. Place it in between 2 sheets of parchment paper and roll it until it is large enough to cover the base and sides of your tart pan (or large enough to cut enough circles for tartlet molds) and about 1/4 inch thick. Slide the rolled dough with the parchment paper onto an upside-down baking sheet and refrigerate for at least 2 hours or up to 24 hours. Transferring the dough to the pan(s):4) Remove the dough from the fridge and let it rest on the counter for 10 minutes to soften slightly. If making a large tart, gently flip the chilled dough over a 10 or 11-inch tart pan, pressing it into the pan to shape it and then cutting off the excess. If making tartlets, use the tartlet molds (or a round cookie cutter) to cut the dough and use your fingers to press it in the mold. In both cases, you can patch any thin parts or cracks with excess dough. 5) Freeze the crust for 15 minutes or no longer than 30 minutes. Blind Baking the pastry crust:6) Preheat oven to 375 degrees F (190 C). 7) Remove the tart pan from (or tartlet molds) from the freezer and, using a fork, liberally prick the chilled dough all over to allow steam to escape. 8) Place the tart or tartlets in a baking sheet, line the shell(s) with parchment paper and fill with pie weights or dried beans. Bake in the preheated oven until the edges just begin to brown, rotating halfway through. Time will vary depending on the size of the tart or tartlets and the material the pans are made of. Generally, it can take anywhere from 10 to 20 minutes. 9) Remove the parchment paper and weights, then continue baking for a few more minutes until the center of the pastry crust is set but not yet golden. 10) Cool to room temperature before assembling. Make the cranberry jam:11) Combine the cranberries, sugar and water in a medium saucepan. Cook, over medium high heat, until boiling. Reduce heat to a simmer and cook until the cranberries burst, about 10 minutes, pressing them with a wooden spoon so the jam is smooth. Remove from heat and reserve to cool. Make the almond cream:12) Combine the butter and sugar in a large bowl. Using a hand mixer, beat, over medium speed, until pale and fluffy. Add the almond flour and salt and beat to incorporate. 13) Add the eggs and extracts and mix well. Then, add the all-purpose flour and beat just until combined. Use immediately or refrigerate until ready to use. Assembling and baking the cranberry frangipane tart:14) Preheat oven to 350 degrees F (180C). 15) Spread the cranberry jam in an even layer on the bottom of the tart shell(s). Add dollops of the frangipane and, using an offset spatula, gently spread it on top of the jam, being careful not to mix the almond cream with the jam. 16) Arrange fresh cranberries in concentric rows over the frangipane, about 1/4-inch apart. You can also use crushed almonds to decorate the borders, if desired. 17) Place tart(s) on a baking sheet and bake in the preheated oven for 40-50 minutes or until the frangipane is set and golden brown. You can also test with a toothpick. 18) Let it cool to room temperature before serving.

Nutrition Facts : Calories 381 calories, Carbohydrate 51 grams carbohydrates, Cholesterol 104 milligrams cholesterol, Fat 15 grams fat, Fiber 3 grams fiber, Protein 9 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 397 grams sodium, Sugar 3 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

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

FRANGIPANE FOR CRANBERRY-ALMOND TARTS



Frangipane for Cranberry-Almond Tarts image

This recipe for frangipane is from the How Sweet It Is bakery in New York City. Use it to make Cranberry-Almond Tarts.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes enough for 30 tarts

Number Of Ingredients 5

7 tablespoons unsalted butter, softened
1/3 cup almond paste
1/2 cup sugar
2 large eggs
1/3 cup cake flour, (not self-rising)

Steps:

  • In the bowl of an electric mixer fitted with the paddle attachment, add butter and almond paste; mix to combine. Add sugar; mix to combine. Add egg and beat to combine, scraping down sides of bowl, if necessary. With the mixer on low, add cake flour. Continue mixing until well combined.

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