Cranberry Caramel Tarts

cranberry caramel tart I absolutely adore these Cranberry Caramel Tarts. This was one of those desserts that I knew would be a favorite of mine, even before I tried it. And I was oh, so right, even with my ridiculously high expectations. The thing is, I REALLY love caramel. And cranberries. And almonds. These Cranberry Caramel Tarts may as well be named, Barrett’s Favorite Things Tarts. The tart cranberries balances out the sweet, rich caramel. Speaking of caramel, it’s one of those things that cooks can really fear, and to be fair it can be tricky for a variety of reasons, but the caramel in these Cranberry Caramel Tarts is a good beginner caramel recipe. After the caramel is made, it is baked in the tart, so the caramel filling will heat up, smooth out, and tends to come out well in the end even if it’s not perfectly smooth going into the oven. As if the wonderful filling weren’t enough to make this dessert stand out, a crust made with almond flour adds richness, tenderness and crunch. Finally, using slivered almonds, well, that’s my modus operandi; it ensures plenty of texture and almond taste. I serve these Cranberry Caramel Tarts with a little crème fraîche for a little tang- SO, so good.

Cranberry Caramel Tarts
Cranberry Caramel Tarts are rich caramel and tart cranberries with crunchy almond; they make for a decadent Thanksgiving dessert.
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Prep Time
2 hr 30 min
Cook Time
50 min
Total Time
3 hr 20 min
Prep Time
2 hr 30 min
Cook Time
50 min
Total Time
3 hr 20 min
6992 calories
531 g
1233 g
529 g
87 g
238 g
1571 g
172 g
339 g
10 g
260 g
Nutrition Facts
Serving Size
1571g
Amount Per Serving
Calories 6992
Calories from Fat 4581
% Daily Value *
Total Fat 529g
814%
Saturated Fat 238g
1191%
Trans Fat 10g
Polyunsaturated Fat 56g
Monounsaturated Fat 204g
Cholesterol 1233mg
411%
Sodium 172mg
7%
Total Carbohydrates 531g
177%
Dietary Fiber 41g
163%
Sugars 339g
Protein 87g
Vitamin A
244%
Vitamin C
42%
Calcium
110%
Iron
96%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
crust
  1. 13 tablespoons (1 stick plus 5 tablespoons) unsalted butter; diced
  2. ⅓ cup powdered sugar
  3. 1 egg yolk
  4. ¾ cup unbleached flour
  5. ¾ cup almond meal (I like the more course one that still has skins in it, but any is fine)
filling
  1. 1 ¼ cups heavy cream
  2. ½ cup unsalted butter, cut into eight pieces
  3. 1 cup granulated sugar
  4. 1 ¾ cup frozen cranberries
  5. 2 cups slivered almonds
  6. crème fraîche for serving
Instructions
  1. Place the powdered sugar, flour and almond flour in a food processor and pulse a few times. Add butter. almond tart shell in fp
  2. Pulse until small peas form.
  3. Add the egg yolk. (If it’s too dry you can add 1 tablespoon ice water). Combine the dough into a ball and flatten into a disk.
  4. Wrap in plastic and refrigerate at least 2 hours (freeze half if you’re making two 9 inch and you want to do the other one later).
  5. When handling dough, the quicker you can work the better, so it doesn’t become sticky. For the mini tarts, cut into 12 equal pieces.
  6. Sprinkle your work surface with a thin layer of flour.
  7. Roll out the dough into a circle to fit your tart pan (I like the crust really thin). roll out almon tart shell thinTrim the edges flush with the top of the ring. Prick all over with a fork and freeze for 1 hour.
  8. Heat the oven to 350° F. Place on a cookie sheet and bake 15 to 20 minutes (a little longer for the 9 inch) until the dough is lightly browned.
  9. Remove from the oven and let cool to room temperature before filling. cranberry tart almon shell
  10. Keep (or preheat) the oven to 350° F.
  11. To make the caramel, spread the sugar evenly in a perfectly dry, deep 10-inch skillet and place it over medium-low heat. The sugar should turn straw-colored, then gold and then a nutty-brown caramel after about 10 minutes. Remove from heat and slowly whisk the cream and butter into the sugar (it will likely splatter, so take care).
  12. If the caramel seizes, return it to the heat and continue to stir until it is smooth. Stir the frozen cranberries and almonds into the caramel and mix until all the fruit and nuts are coated. cranberry caramel tart filling
  13. Spoon the filling into the partially baked tart dough mounding toward the center. Bake 25 to 30 minutes, until the caramel is bubbling around the edges. Let cool until the filling is firm.
  14. Serve with a little crème fraîche.
  15. aerial cranberry caramel tarts
Notes
  1. Yields: 2 9-inch tarts or 12 4½ -inch tartlets
Adapted from Maury Rubin, City Bakery and Smitten Kitchen
beta
calories
6992
fat
529g
protein
87g
carbs
531g
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Adapted from Maury Rubin, City Bakery and Smitten Kitchen
Dirty Laundry Kitchen https://www.dirtylaundrykitchen.com/

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