Cranberry Almond and Cinnamon Tart

This is the tart that I made for Thanksgiving. It came out awesome!

Cranberry Almond and Cinnamon Tart
1 1/2 cups (5 1/4 ounces) fresh cranberries
1/2 cup plus 1/3 cup granulated sugar, plus more for sprinkling
1 tablespoon water
All-purpose flour, for dusting

Pate sucree
1 large egg white, lightly beaten
8 ounces cranberry jam or preserves
10 tablespoons unsalted butter, room temperature
3 large eggs
1/2 teaspoon pure vanilla extract
6 ounces (about 1 1/4 cups) whole almonds, finely ground in a food processor
1 teaspoon ground cinnamon
1/4 teaspoon salt

Put fresh cranberries, 1/3 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.
On a lightly floured work surface, roll out dough to a 12-inch circle, 1/8 to 1/4 inch thick. Transfer to an 8-by-2-inch springform pan, pressing crust into bottom and up sides. Trim excess flush with rim. Refrigerate for 30 minutes.
Preheat oven to 350 degrees. Prick tart crust all over with a fork. Cut a 12-inch round of parchment, and place on top of chilled crust. Fill with pie weights or dried beans. Bake for 10 minutes. Remove weights and parchment, and brush crust lightly with egg white. Return to oven, and bake until pale golden, about 25 minutes. Refrigerate remaining egg white. Let crust cool in pan on a wire rack for 10 minutes.
Raise oven temperature to 375 degrees. Spread jam over bottom of tart crust.
Beat butter and remaining 1/2 cup sugar with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Add eggs, 1 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 tart until filling is set and has darkened slightly, 45 to 50 minutes. (If top darkens too quickly, cover loosely with foil.) Remove tart from oven, brush top with egg white, and sprinkle with sugar. Return to oven, and bake for 5 minutes more. Let cool on a wire rack for 15 minutes. Remove from pan, and top with candied cranberries. Serve warm.


AL said...

I don't get this receipe. I know I am being dumb. What is the receipe for the crust?? I don't see anything about making the crust. It sounds so good though.


TAITx3 said...

The recipe for the crust is under the ingredients. It's called Pate Sucree. You just have to read the whole recipe.

Anonymous said...


You're not being dumb. I had the same question when I found this recipe on Martha Stewart's site (you can look it up on everydayfood.com; that's where this recipe comes from.) The ingredients for the Pate Sucree are NOT posted on this page. When you look it up on Martha's website, you'll see Pate Sucree listed as in ingredient as it is here. However, Martha includes a link to the Pate Sucree (which is a tart crust) and gives the actual recipe for it once you click on the link.

I was so glad I wasn't the only one who read this recipe (though I read it on the website) and wondered the same thing--Where's the blasted crust???

Good luck; if you make it, it's worth the effort. Just keep tabs on the cooking times; Martha's are little longer than I've found needed (for the crust and for the tart itself)

Happy Holidays--