Best Almond Cranberry Tart Recipes

WHITE CHOCOLATE CRANBERRY ALMOND TART

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.

CRANBERRY, ALMOND, AND CINNAMON TART

Steps:

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

ALMOND CRANBERRY TART

Steps:

• In a large bowl, combine 1/4 cup sugar, almonds and flour; cut in the butter until crumbly. Beat egg and vanilla; add to flour mixture and stir until moistened. Cover and refrigerate for 30 minutes. , Coat fingers with flour and press pastry mixture into the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. P;lace on a baking sheet. Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. , Meanwhile, soften gelatin over cold water; let stand for 1 minute. Set aside. In a saucepan, combine the cranberries, jelly and remaining sugar. Cook over medium heat until berries pop. Remove from the heat; stir in gelatin until dissolved and cool. Pour into crust. Refrigerate at least 4 hours. Garnish with whipped cream and almonds if desired. Refrigerate leftovers.

CRANBERRY ALMOND TART

Steps:

• Preheat oven to 350.
• Cranberries: bring orange juice and sugar to a boil.
• Add cranberries, remove from heat and let cool.
• Filling: Beat almond paste and sugar until smooth.
• Add remaining ingredients and beat until blended.
• Assembly: Spread filling in tart shell.
• Drain cranberries and place on top of filling.
• Sprinkle with almonds to cover.
• Bake until puffed, crust is done and almonds are golden, then cool.
• Tart dough, cranberries and almond filling can all be made a couple of days ahead. Filling should be brought to room temperature or beat in a mixer to facilitate spreading.

CRANBERRY AND ALMOND BAKEWELL TART: ENGLISH CLASSIC WITH A TWIST

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.

PATE SUCREE FOR CRANBERRY, ALMOND, AND CINNAMON TART

Steps:

• Pulse flour, sugar, and salt in a food processor until combined. Add butter, and process until mixture resembles coarse meal, about 10 seconds.
• Lightly beat yolk with ice water. With processor running, add yolk mixture in a slow, steady stream through the feed tube, and process until dough just holds together (no longer than 30 seconds).
• Turn out onto a work surface, and shape into a disk. Wrap in plastic, and refrigerate for at least 1 hour (or up to 2 days).

CRANBERRY, ALMOND AND CINNAMON TART

Steps:

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

CRANBERRY, ALMOND, AND CINNAMON TART

Steps:

• 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.

CRANBERRY-ALMOND SHORTBREAD TART

Steps:

• Make the filling Combine the sugar, lemon juice, and 1/2 cup water in a 3-quart saucepan. Bring to a boil over high heat, stirring occasionally to dissolve the sugar, about 2 minutes. Add the cranberries and lower the heat to medium-low. Simmer until the cranberries have popped and the liquid is syrupy, 10 to 12 minutes. Stir in the apricot jam and simmer until the jam melts, about 1 minute more. Remove from the heat and let cool completely. Make the shortbread Position a rack in the center of the oven and heat the oven to 325°F. Spread the almonds on a rimmed baking sheet and toast until warm and fragrant but not yet brown, about 5 minutes; let cool completely. In a food processor, combine the nuts with 2 Tbs. of the flour. Pulse until very fine but not powdery, 20 to 25 short pulses. Transfer to a large bowl and stir in the remaining flour, the cornmeal, and salt. In the food processor, combine the butter, sugar, lemon zest, vanilla, and almond extract. Pulse until creamy, 10 to 20 short pulses. Add the egg yolk and pulse a few times to combine. Add the dry ingredients and pulse, scraping down the sides as necessary, just until a soft dough forms, 30 to 40 short pulses. Turn the dough out onto a piece of plastic and divide. Using 9 1/2 x1-inch fluted metal tart pan, press half of the dough evenly onto the bottom and up the sides of the pan. Cover with plastic wrap. Form the remaining dough into a disk and wrap in plastic. Refrigerate the dough and the tart shell until very firm, at least 30 minutes. Prick the bottom of the tart shell all over with a fork, bake on baking sheet until firm, dry, and just starting to turn golden brown around the edges, 30 to 35 minutes. Spoon Spoon the filling into the tart and spread evenly. Crumble the remaining shortbread dough over the cranberries in pebble-like pieces. Bake until the topping is firm and golden-brown 30 to 35 minutes. Cool on wire rack.

APPLY, CRANBERRY, ALMOND TART

Steps:

• Preheat oven to 375°F. Flatten almond paste on a sheet of wax paper with a rolling pin, to form an 8-inch circle. Press almond circle into the bottom of the unbaked tart shell. In a bowl, combine cranberries, apples, sugar and a half teaspoon of cinnamon. Pour on top of almond circle, into tart shell. In a bowl, combine the remaining cinnamon, oats, flour and brown sugar. Cut butter into very small pieces and mix into cinnamon mixture until crumbs form. Spoon crumb mixture evenly over the top of the apple mixture. Bake 50-60 minutes. Sprinkle with sliced almonds during the last 5 minutes of cooking time. Serve warm with a scoop of vanilla ice cream and enjoy!

CRANBERRY ALMOND TART

Steps:

• 1.In a medium bowl, stir together the butter and cream cheese. 2.Mix in the flour until well blended. Cover and refrigerate for 1 hour. 3.While the dough chills, make the filling. In a medium bowl, whisk together the egg, brown sugar, melted butter and vanilla. 4.Stir in the cranberries and almonds. 5.Preheat the oven to 325 degrees F (160 degrees C). Roll the dough into 1 inch balls. Press the balls into the cups of mini muffin pans so that the dough covers the bottom and sides. Fill each one with a generous teaspoon of the filling. 6.Bake for 25 to 30 minutes in the preheated oven, until the edges of the tarts are lightly browned.

CRANBERRY, ALMOND, AND CINNAMON TART

Steps:

• 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.
• 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.
• Preheat oven to 350 degrees F. 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.
• Raise oven temperature to 375 degrees F. Spread jam over bottom of tart crust.
• 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.
• 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.

CRANBERRY - ALMOND TART RECIPE

Steps:

• Make the filling * Combine the sugar, lemon juice, and 1/2 cup water in a 3-quart saucepan. Bring to a boil over high heat, stirring occasionally to dissolve the sugar, about 2 minutes. Add the cranberries and lower the heat to medium-low. Simmer until the cranberries have popped and the liquid is syrupy, 10 to 12 minutes. Stir in the apricot jam and simmer until the jam melts, about 1 minute more. Remove from the heat and let cool completely. Make the shortbread * Position a rack in the center of the oven and heat the oven to 325°F. Spread the almonds on a rimmed baking sheet and toast until warm and fragrant but not yet brown, about 5 minutes; let cool completely. * In a food processor (with at least a 10-cup capacity), combine the nuts with 2 Tbs. of the flour. Pulse until very fine but not powdery, 20 to 25 short pulses. Transfer to a large bowl and stir in the remaining flour, the cornmeal, and salt. * In the food processor, combine the butter, sugar, lemon zest, vanilla, and almond extract. * Pulse until creamy, 10 to 20 short pulses. Add the egg yolk and pulse a few times to combine. Add the dry ingredients and pulse, scraping down the sides as necessary, just until a soft dough forms, 30 to 40 short pulses. Turn the dough out onto a piece of plastic and divide. * Lightly coat a round 91/2 x1-inch fluted metal tart pan with a removable bottom with cooking spray. Press half of the dough evenly onto the bottom and up the sides of the pan. Cover with plastic wrap. Form the remaining dough into a disk and wrap in plastic. Refrigerate the dough and the tart shell until very firm, at least 30 minutes. * Prick the bottom of the tart shell all over with a fork and bake on a heavy-duty baking sheet until firm, dry, and just starting to turn golden brown around the edges, 30 to 35 minutes. The shortbread will have puffed up during baking, so use the back of a spoon to gently press down the bottom of the crust to create enough space for the cranberry filling. Spoon the filling into the tart and spread evenly. * Crumble the remaining shortbread dough over the cranberries in pebble-like pieces, covering the filling. Bake until the topping is firm and golden-brown, 30 to 35 minutes. Cool completely on a wire rack. * Carefully remove the tart rim. Slide a long, flat spatula between the pastry and the pan bottom and transfer the tart to a serving platter. Dust with confectioners' sugar, if using, just before serving.

CRANBERRY-ALMOND SHORTBREAD TART

Steps:

• Make the filling
• Combine the sugar, lemon juice, and 1/2 cup water in a 3-quart saucepan. Bring to a boil over high heat, stirring occasionally to dissolve the sugar, about 2 minutes. Add the cranberries and lower the heat to medium-low. Simmer until the cranberries have popped and the liquid is syrupy, 10 to 12 minutes. Stir in the apricot jam and simmer until the jam melts, about 1 minute more. Remove from the heat and let cool completely.
• Make the shortbread
• Position a rack in the center of the oven and heat the oven to 325°F. Spread the almonds on a rimmed baking sheet and toast until warm and fragrant but not yet brown, about 5 minutes; let cool completely.
• In a food processor (with at least a 10-cup capacity), combine the nuts with 2 Tbs. of the flour. Pulse until very fine but not powdery, 20 to 25 short pulses. Transfer to a large bowl and stir in the remaining flour, the cornmeal, and salt.
• In the food processor, combine the butter, sugar, lemon zest, vanilla, and almond extract.
• Pulse until creamy, 10 to 20 short pulses. Add the egg yolk and pulse a few times to combine. Add the dry ingredients and pulse, scraping down the sides as necessary, just until a soft dough forms, 30 to 40 short pulses. Turn the dough out onto a piece of plastic and divide.
• Lightly coat a round 91/2 x1-inch fluted metal tart pan with a removable bottom with cooking spray. Press half of the dough evenly onto the bottom and up the sides of the pan. Cover with plastic wrap. Form the remaining dough into a disk and wrap in plastic. Refrigerate the dough and the tart shell until very firm, at least 30 minutes.
• Prick the bottom of the tart shell all over with a fork and bake on a heavy-duty baking sheet until firm, dry, and just starting to turn golden brown around the edges, 30 to 35 minutes. The shortbread will have puffed up during baking, so use the back of a spoon to gently press down the bottom of the crust to create enough space for the cranberry filling. Spoon the filling into the tart and spread evenly.
• Crumble the remaining shortbread dough over the cranberries in pebble-like pieces, covering the filling. Bake until the topping is firm and golden-brown, 30 to 35 minutes. Cool completely on a wire rack.
• Carefully remove the tart rim. Slide a long, flat spatula between the pastry and the pan bottom and transfer the tart to a serving platter. Dust with confectioners' sugar, if using, just before serving.
• make ahead tips
• The dough disks can be refrigerated up to 2 days, wrapped tightly in 2 layers of plastic wrap.
• The dough can be frozen for up to 2 weeks: Put the plastic-wrapped dough in a zip-top bag, seal, and freeze. Thaw the dough overnight in the refrigerator before proceeding with the recipe.
• The finished tart can be wrapped in 2 layers of plastic wrap and stored for up to 2 days at room temperature.
• The finished tart can be frozen for up to 2 weeks: Transfer it to a 10-inch cardboard cake round, wrap tightly in 2 layers of plastic wrap and then in foil, and freeze. Up to 10 hours before serving, remove the foil but not the plastic wrap from the tart and thaw at room temperature. When completely thawed, remove the plastic wrap. For freshly baked flavor, warm the tart in a 300°F oven for 10 to 15 minutes. Cool completely before slicing.
• nutrition information (per serving):
• Calories (kcal): 520; Fat (g): 24; Fat Calories (kcal): 220; Saturated Fat (g): 12; Protein (g): 6; Monounsaturated Fat (g): 8; Carbohydrates (g): 74; Polyunsaturated Fat (g): 2; Sodium (mg): 95; Cholesterol (mg): 65; Fiber (g): 4;

ALMOND CRANBERRY TART

Steps:

• In a large bowl, combine 1/4 cup sugar, almonds and flour; cut in the butter until crumbly. Beat egg and vanilla; add to flour mixture and stir until moistened. Cover and refrigerate for 30 minutes.
• Coat fingers with flour and press pastry mixture into the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack.
• Meanwhile, soften gelatin over cold water; let stand for 1 minute. Set aside. In a saucepan, combine the cranberries, jelly and remaining sugar. Cook over medium heat until berries pop. Remove from the heat; stir in gelatin until dissolved and cool. Pour into crust. Refrigerate at least 4 hours. Garnish with whipped cream and almonds if desired. Refrigerate leftovers.