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Cranberry, Caramel and Almond Tart

December 18, 2011

Cranberry Tart 313

 ~  Mary ~
I can’t believe I’ve neglected telling you about this festive dessert.  It’s so wonderful, I’ve made it twice in the past month!  I found it years ago on Deb’s site Smitten Kitchen and finally got around to making it.  If you want the full story, do click on over.  As always she gives a thorough explanation of everything and the reasons behind why to do steps a certain way.  Yes, she is amazing!

Cranberry, Caramel and Almond Tart
Adapted Smitten Kitchen

For the Crust:
In a large mixing bowl combine, and mix on medium speed until sugar is no longer visible:
13 tablespoons  semi-soft butter, cut into 1-inch pieces
1/3 cup powdered sugar
Add and blend:
1 egg yolk
Scrape down sides of bowl and add:
1 1/2 cups unbleached flour
3/4 tsp Kosher Salt
1 tablespoon heavy cream
mix until the dough forms a sticky mass.

Flatten the dough into a thick pancake, wrap it in plastic and refrigerate until thoroughly chilled.

Spray  a 9-12″ tart pan

Work quickly with the dough so that it remains chilled. Sprinkle your work surface with a thin layer of flour. Cut the dough into 16 pieces then knead the pieces of dough together until it forms one new mass and shape it into a flattened ball. Roll out the dough into a circle one-eighth-inch thick.

Gently pat the dough into the bottom and up the sides of the ring. Trim the edges so that they are flush with the top of the ring.

10. Heat the oven to 350°. Place tart on baking sheet  and bake 20 to 25 minutes or until the dough is lightly browned. Remove from the oven and let cool to room temperature before filling.

Filling and assembly

Heat on low in saucepan until butter melts, then remove from heat:
1 1/4 cups heavy cream
1/2 cup butter, cut into eight pieces

To make the caramel, spread
1 cup granulated sugar
evenly in a perfectly dry, deep 10-inch skillet and place it over medium-low heat.
The sugar should turn straw-colored, then gold and then a nutty-brown caramel after about 10 minutes. If the sugar cooks unevenly, gently tilt or swirl the pan to evenly distribute the sugar. Remove from heat and slowly whisk the cream and butter into the sugar, which can splatter as the cream is added. If the caramel seizes, return it to the heat and continue to stir until it is smooth and creamy.

Stir into the caramel and mix until all the fruit and nuts are coated.
1 3/4 cup frozen cranberries
2 cups unblanched sliced almonds
Spoon the filling into the partially baked tart dough mounding toward the center.

Bake for 25 to 30 minutes, until the juices and the caramel are bubbling slowly around the edges. Remove from the oven and let stand for 1 hour, before removing tart ring/pan.

Carefully transfer the tart to a serving platter. Serve warm or at room temperature.

3 Comments leave one →
  1. Pat Winker permalink
    December 19, 2011 6:10 pm

    Mary this was THE MOST WONDERFUL dessert! I’m making it again for Christmas!!

  2. December 24, 2011 12:42 pm

    Wow, that looks amazing Mary!! Hope you have a wonderful Christmas!

  3. December 27, 2011 10:37 pm

    Gorgeous and seasonal. I am sorry I arrived late. I hope there’s still a slice laying about. GREG

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