For those of you who, like me, put some things off until the very last minute… or for those looking for a great use for leftover cranberry sauce, here’s a recipe for my favorite fall dessert.
Cranberry-Almond Tart
Serves 6-8
1 – 9 inch Pie Crust:
1 1/2 cups All-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
4 ounces (1 stick) butter, cold, cut in cubes
1 egg mixed with 1/2 tablespoon water
Iced water, if needed
Egg wash (one egg beaten with 1 tablespoon water)
Combine all the dry ingredients in the bowl of a food processor. Add the cold butter cubes and pulse until sandy in texture (do not run at full speed). Add the egg and water mixture; pulse until moist clumps form. If the mixture is still dry, add very small amounts of iced water, pulsing between additions, until most of the flour is absorbed.
Turn dough out onto a lightly floured surface. Form a disk; wrap in plastic and refrigerate for at least 30 minutes. Can be made in advance.
Roll the dough on a lightly floured surface to a diameter approximately 2 inches larger than your tart (or pie) pan; approximately 1/4 inch thick. Press into pan, careful not to tear; trim excess dough. Flute edges if desired. Refrigerate for at least 15 minutes.
Preheat oven to 350. Prick bottom of tart shell, line with parchment paper, fill with dry beans or pie weights. Bake for 10-15 minutes. Remove weights and parchment, egg wash the bottom of the shell and return to oven for 10 more minutes, or until light golden brown. Remove from oven and allow to cool. (Reserve remaining egg wash)
Topping:
1 bag of fresh cranberries, picked over and cleaned
1 cup sugar
1/2 cup red jam or jelly (any berry)
1 cinnamon stick
Pinch of salt
1 tablespoon of liquid (orange juice, port wine, or water)
4 sheets of Gelatin, softened in cold water (or 1 tablespoon powdered gelatin bloomed in ¼ cup cold water)
Combine all ingredients except the gelatin in a heavy-bottom sauce pan; cook over medium-low heat for 20-30 minutes until thick and syrupy. Remove from heat, stir in softened/bloomed gelatin until dissolved, then cool. Should be a jam-like consistency when finished.
Filling:
4 ounces (1 stick) butter, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
3 eggs
1 cup finely ground almonds
1 tablespoon all purpose flour
1/4 teaspoon salt
Heat oven to 350. Cream together the butter and sugar until fluffy. Add the vanilla. Add the eggs, one at a time. Fold in the ground almonds, flour and salt with a sturdy whisk.
Pour into tart shell (may be more than you’ll need). Bake in center of oven for approximately 30 minutes or until golden brown and set (like firm Jell-O when tapped). Remove from oven, egg wash the top and return to the oven for an additional 5 minutes. Remove from oven, cool for 15 minutes.
Less than 1 hour before serving, spread cranberry topping evenly over the top – not too thick, you may have more than you need.
Can be served warm or cool. Store covered in the refrigerator.