Cranberry Tart Almond (Print Version)
# Ingredients:
01 -
1¼ cups of fresh cranberries.
02 -
½ teaspoon of lemon zest.
03 -
1 teaspoon of lemon juice.
04 -
½ teaspoon almond extract.
05 -
1 teaspoon vanilla extract.
06 -
⅛ teaspoon salt.
07 -
1⅓ cups almond flour.
08 -
2 large eggs at room temperature.
09 -
½ cup sugar (granulated).
10 -
6 tablespoons butter, softened.
11 -
¼ cup of melted unsalted butter.
12 -
⅛ teaspoon salt.
13 -
2 tablespoons of sugar (granulated).
14 -
1 cup finely ground almond flour.
15 -
1 cup whole almonds (roasted and salted recommended).
# Instructions:
01 -
Set your oven to 350°F. Pulse the almonds, almond flour, sugar, and salt until they’re finely ground.
02 -
Pour the melted butter into the ground mixture. Push it down into a 9-inch tart pan and bake for 10 minutes.
03 -
Whip together the softened butter and sugar until fluffy. Toss in the eggs before folding in the almond flour, salt, and the extracts, along with the lemon juice and zest.
04 -
Place the filling into the warm crust and lay the cranberries on top, pressing them gently in.
05 -
Bake for 38-40 minutes until the edges turn golden and cranberries start to burst. Use foil if it’s browning too much too quickly.
06 -
Let it rest for at least 20 minutes before taking off the tart pan rim. Enjoy it warm or at room temp.
# Notes:
01 -
Prepare a day in advance if needed.
02 -
You’ll get the best results using fresh or frozen cranberries instead of dried ones.
03 -
The lemon gives balance to the sweet and tangy flavors.