Monday, March 23, 2009
Cranberry, Almond and Cinnamon Tart
I first saw this recipe in Martha Stewart Living and it really hasn’t disappointed. This time, though, I made it to use up some walnuts I had left over from a previous recipe, so it was really a cranberry, walnut and cinnamon pie. Also, I substituted strawberry jam for the cranberry jam. I took pictures in the beginning, but then I got distracted and forgot all about visual aids until the tart was done. Don’t worry, though, it’s simple... as pie.
1 ¼ cups all-purpose flour
4 ½ tsp sugar
¼ tsp salt
1 stick cold unsalted butter, cut into small pieces
1 large egg yolk
2 Tbsp ice water
1 ½ cups cranberries (fresh or frozen and thawed)
½ cup + 1/3 cup sugar
1 Tbsp water
8 oz cranberry jam
10 Tbsp unsalted butter, room temperature
3 large eggs
½ tsp vanilla extract
6 oz (1 ¼ cups) whole almonds, finely ground in a food processor
1 tsp ground cinnamon
¼ tsp salt
For the pâte sucrée
In a food processor, pulse flour, sugar and salt. Add butter and process until mixture resembles coarse meal, about 10 seconds.
Lightly beat egg 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 30 minutes.
For the tart
Put the cranberries, ½ 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.
Preheat oven to 350 °F.
On a lightly floured work surface, roll out the dough for the pâte sucrée into a 12-inch circle, 1/8- to ¼-inch thick. Transfer to a 9-inch springform pan, pressing crust into bottom and up sides. Trim excess flush with rim.
Prick tart crust all over with a fork. Bake until pale golden, about 30 minutes (don’t hesitate to use pie weights if you have them). Let cool on wire rack.
Raise oven temperature to 375 °F. Spread the jam over the bottom of the tart crust.
Beat butter and remaining 1/3 cup sugar with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Add eggs, one 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 until filling is set and has darkened slightly, about 50 minutes. (If the top of sides darken too quickly, cover them with tin foil.) Let cool on a wire rack for at least 15 minutes. Remove from pan and top with candied cranberries. Serve warm.