Cranberry Tart with Almond Cream

With the holidays looming around, December is definitely the best time of the year for indulging in desserts with less regrets. Try one of my christmas sweets recipes – an absolutely very berry delicious tart! Have a slice of this festive deliciousness and pair it with your favorite tea. Sip and melt into bliss!

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Special equipment: You will need a 9-inch tart pan (preferably with a removable bottom) for this recipe.

INGREDIENTS
serves 8

Sweetened Cranberries
3 cups fresh cranberries
30g strawberry jam
1 tbsp sugar

Almond Cream
50g almond powder
50g powdered sugar
5g flour
50g butter, melted
1 egg, room temperature, beaten
5g rum
1/2 stick vanilla bean, seeds scraped

Shortcrust Pastry
200g all-purpose flour, sifted
100g butter
1 egg
5g sugar
2g salt

DIRECTIONS

  1. Shortcrust Pastry: In a mixer bowl, beat the butter until softened. Add the sugar and mix until light and fluffy. Add the egg and beat until evenly incorporated. Add flour and salt, stir until just combined and a soft dough forms. Refrigerate in plastic wrap for 30 minutes.
  2. On a lightly floured board, roll the pastry out to your required size (large enough to cover the base and sides of a greased 9-inch tart pan). Place the rolling pin at the far end of the pastry and flip it over the rolling pin. Put the pastry into the tin, topside down. Use you fingertips to press the pastry evenly into the bottom and up the sides of the pan; trim edges.
  3. Cover the tart shell with plastic wrap and let it rest in the fridge for 30 minutes; Preheat the oven to 160°C.
  4. Once chilled, prick bottom of pastry with the tines of a fork (this will prevent the pastry from puffing up as it bakes). Of course, you can use baking beans (line the pastry with wax or parchment paper and fill with beans). Bake for 10 minutes.
  5. Remove from the oven and cool completely on a wire rack before filling and removing from the pan.
  6. Sweetened Cranberries: In a medium pot, stir together strawberry jam and sugar. Bring to a simmer over medium-high heat then add fresh cranberries. Cook, stirring with a spoon for about 2-3 minutes. Scrape the cranberries into a bowl and refrigerate until cool.
  7. Almond Cream: Prepare melted butter in a big bowl. Sift the powdered sugar and flour together into a different bowl or sift onto a sheet of wax paper or parchment paper then add them one at a time in the butter bowl and mix. Add all the almond powder; mix well.
  8. Add in the beaten egg one at a time, then add the rum and vanilla beans. Mix with a spatula until the mixture is fully incorporated.
  9. Pour the almond cream into the tart shell and carefully top with sweetened cranberries. Bake for about 2o minutes.
  10. Allow to cool before serving. Brush top lightly with some of the leftover jam and dust with powdered sugar just to make it look prettier (optional).

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NOTE: You can make this tart the day before you serve it. The cranberries can be refrigerated for up to 3 days.

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Bon appétit!

Many thanks to the warm, friendly and talented Food Photographer – Justin De Jesus – for collaborating and working with me in this food experimental pursuits. You can check out his craft and works below:

http://www.deliciousphoto.ph
http://www.facebook.com/deliciousphoto.ph

Au revoir!

♡♡♡