Active Time
35 MIN
Total Time
3 HR
Yield
Serves : makes one 9-inch tart
© Fredrika Stjärne

How to Make It

Step 1    make the tart shell

In a standing mixer fitted with the paddle, beat the butter with the sugar at medium speed until light and fluffy, about 3 minutes. Add the egg yolk, vanilla and salt, scrape down the side of the bowl and beat at low speed until smooth. Gradually add the flour, beating until the dough just forms a ball. Pat the dough into a disk and cover with plastic wrap. Refrigerate the dough for at least 1 hour or overnight.

Step 2    make the tart shell

Roll out the dough between 2 sheets of parchment paper into a 12-inch round. Carefully peel off the top layer of parchment paper and invert the dough onto a 9-inch fluted tart pan with a removable bottom. Peel off the parchment paper and gently press the dough into the pan. Trim the dough flush with the rim. Patch any cracks with the dough trimmings. Lightly prick the bottom with a fork. Refrigerate the tart shell until firm, about 30 minutes, or freeze for 10 minutes.

Step 3    make the tart shell

Preheat the oven to 350°. Line the tart shell with foil and fill with pie weights or dried beans. Bake the tart shell for about 30 minutes, until the rim is lightly golden. Remove the foil and weights and bake the tart shell for about 5 minutes longer, until it is lightly golden all over. Set the tart pan on a baking sheet. Increase the oven temperature to 375°.

Step 4    meanwhile, make the filling

In a medium saucepan, combine the granulated sugar with the water and cook over moderately high heat, stirring, until the sugar dissolves. Add the cranberries, cover and cook over moderate heat for 3 minutes, stirring once or twice. Remove the pan from the heat and let the cranberries cool to room temperature. Drain the cranberries well; reserve the cranberry syrup.

Step 5    meanwhile, make the filling

In a medium bowl, beat the eggs with the brown sugar and flour. Whisk in the half-and-half and the almond extract. Spread the cranberries in the tart shell. Drizzle 1 tablespoon of the reserved cranberry syrup over the cranberries, then pour in the almond custard.

Step 6    meanwhile, make the filling

Bake the tart in the lower third of the oven until a skewer inserted in the center comes out clean, 16 to 18 minutes. Transfer the tart in the pan to a rack to cool completely, at least 2 hours. Dust the tart with confectioners’ sugar. Cut the tart into wedges and serve with whipped cream.

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Aggregate Rating value: 4

Review Count: 2077

Worst Rating: 0

Best Rating: 5

Author Name: Katie DeMent Pohlmeyer

Review Body: Can you substitute for almond extract?

Review Rating:

Date Published: 2016-11-23

Author Name: Svetlana Sergeevna

Review Body: Made it! It came out beautiful and tasty. Creamy brown color with popping red cranberries and snow sprinkle of powdered sugar... I used Trader Joe's pie crust instead which I pre-baked for 10 minutes since it was too late to make the original one. Substituted almond extract with bourbon vanilla this time, but definitely following the recipe next time since cranberry and almond combination is one of my favorites. The texture was great and for me it's an accomplishment. Sweet, creamy with a little tartness at the end... Mmm...

Review Rating: 5

Date Published: 2016-11-29