When the holiday season rolls around, there’s nothing quite like the warm, inviting aroma of freshly baked treats wafting through the house. One delightful dessert that perfectly captures the essence of winter festivities is the Cranberry Almond Tart. This recipe combines the sweet and tangy flavors of cranberries with the nutty richness of almonds, all nestled within a flaky, buttery crust. Whether you serve it as a sweet ending to a holiday meal or as a special indulgence for a cozy afternoon tea, this Cranberry Almond Tart is sure to become a seasonal favorite.
**Cranberry Almond Tart**
**Ingredients:**
– 1 ½ cups all-purpose flour
– ½ cup confectioners’ sugar
– ⅓ cup ground almonds
– ½ cup unsalted butter, cold and cubed
– 1 egg yolk
– 1 tablespoon ice water
– 1 ½ cups fresh cranberries
– ½ cup granulated sugar
– 2 tablespoons almond meal
– ½ teaspoon almond extract
– ½ teaspoon vanilla extract
– ⅓ cup sliced almonds
**Instructions:**
1. **Prepare the Crust:**
– In a food processor, combine the flour, confectioners’ sugar, and ground almonds. Pulse a few times to mix.
– Add the cold butter cubes and pulse until the mixture resembles coarse crumbs.
– In a small bowl, whisk together the egg yolk and ice water. Gradually add this mixture to the food processor while pulsing, until the dough comes together.
– Turn the dough out onto a lightly floured surface and knead gently until smooth. Shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2. **Make the Cranberry Filling:**
– In a saucepan, combine the fresh cranberries, granulated sugar, almond meal, almond extract, and vanilla extract.
– Cook over medium heat, stirring occasionally, until the cranberries soften and the mixture thickens slightly. Remove from heat and let it cool.
3. **Assemble the Tart:**
– Preheat your oven to 375°F (190°C). Roll out the chilled dough on a floured surface to fit a 9-inch tart pan.
– Press the dough into the pan, trimming any excess. Prick the bottom of the crust with a fork.
– Spread the cranberry filling over the prepared crust, leaving a border around the edges.
– Sprinkle the sliced almonds on top of the cranberry filling.
4. **Bake the Tart:**
– Place the tart in the preheated oven and bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.
– Remove from the oven and let it cool slightly before serving.
5. **Serve and Enjoy:**
– Once the Cranberry Almond Tart has cooled to warm or room temperature, slice it into wedges.
– Serve the tart on its own or with a dollop of whipped cream or a scoop of vanilla ice cream for an added touch of indulgence.
– Store any leftover tart in an airtight container in the refrigerator for up to three days. Simply reheat before serving for a fresh-from-the-oven taste.
Whether you’re hosting a festive gathering or simply craving a cozy treat, this Cranberry Almond Tart is a wonderful addition to your holiday baking repertoire. With its harmonious blend of flavors and textures, this tart is sure to bring joy and delight to all who have the pleasure of enjoying it. So, roll up your sleeves, preheat your oven, and get ready to create a delicious masterpiece that will have your loved ones asking for seconds!
