Pie Recipes
Cranberry-Almond Tart
Ingredients
- 1/4 teaspoon salt
- 1 cup + 3 tablespoons all-purpose flour
- 8 tablespoons butter
- 1/2 cup (5 ounces) almond paste
- 1 1/4 cups granulated sugar
- 2 large eggs
- 1/2 teaspoon grated orange peel
- 1 (12 ounce) bag cranberries (3 cups)
- Lemon peel strips (for garnish)
Instructions
- Mix salt and 1 cup flour. With pastry blender cut in 4 tablespoons cold butter until mixture resembles coarse crumbs. Add 2 to 3 tablespoons cold water, one tablespoon at a time, mixing lightly with fork after each addition until dough is just moist enough to hold together. Shape dough into a disk; wrap with plastic wrap and freeze until firm enough to roll, about 15 minutes.
- Meanwhile, in food processor with knife blade attached, blend almond paste, 1/2 cup sugar and remaining 4 tablespoons softened butter or butter until smooth. Add eggs and remaining 3 tablespoons flour; blend until mixed.
- Heat oven to 425 degrees F.
- On lightly floured surface, with floured rolling pin, roll dough into a 12 inch round. Press dough onto bottom and up side of 10 x 1-inch round tart pan with removable bottom. Fold overhang in and press against side of tart pan to form a thicker edge. With fork, prick dough all over to prevent puffing and shrinking during baking.
- Freeze until dough is firm, about 10 minutes.
- Line tart shell with foil and fill with pie weights.
- Bake tart shell 15 minutes; remove foil with weights and bake 10 minutes longer or until golden.
- Heat oven to 350 degrees F.
- Fill hot tart shell with almond filling. Bake 20 to 25 minutes longer until almond filling is slightly puffed and golden. Cool in pan on wire rack.
- While tart shell is baking, in a 2 quart saucepan over high heat, heat orange peel, 1 cup cranberries, 3/4 cup sugar and 1/3 cup water to boiling. Reduce heat to medium-low; simmer for 5 minutes until mixture thickens slightly and cranberries pop.
- Stir in remaining 2 cups cranberries. Set aside until cool.
- Remove almond-filled tart shell from pan.