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 … Continue reading →