Cranberry and Almond Tart
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 50 mins |
| Total Time | 2 hrs 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 140 g flour
- 80 g butter
- 1 teaspoon Baking powder
- 60 g suar
- 1 egg (s)
- 1 pinch (s) salt
- Flour for the mold
For the filling:
- 2 egg (s)
- 80 g suar
- 2 teaspoons vanilla extract
- 200 ml cream
- 1 tablespoon cornstarch
- 100 g cranberries
- 40 g flaked almonds
Print Recipe
Pin Recipe Instructions
- For the dough, knead the flour with the other ingredients to form a dough. Shape it into a ball, wrap it in cling film and refrigerate for at least 30 minutes. Then roll out into a round shape on a floured work surface.
- Press the dough into a 26-inch tart pan, prick the base several times with a fork and refrigerate the dough for another 20 minutes.
- Preheat the oven to 160 degrees circulating air.
- Cover the cooled dough with parchment paper cut to size and weigh it down with 500 g of dried peas. Blind-bake for about 20 minutes. Remove the parchment paper and peas 5 minutes before the end of the baking time.
- For the filling, beat the eggs with the sugar and vanilla extract until frothy. Remove 4 tablespoons of the cream and use it to stir the cornstarch until smooth, then add the starch and the rest of the cream to the egg mixture and stir in.
- Take the tart out of the oven for a moment, spread the filling on top and sprinkle with the cranberries. Bake for about 20 - 30 minutes and sprinkle with the almonds 5 minutes before the end of baking.
- Allow to cool on the wire rack and cut into 8 wedges before serving.
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