| 9-inch tart pan with removable bottom |
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| Filling |
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- Bring to boil in med saucepan, med-high heat.
- Stir occasionally.
- Adjust to very gentle simmer.
- Cover, cook ~10 min until all cranberries have burst, started to shrivel.
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1 |
lbs |
(4 c) fresh or frozen cranberries |
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236 |
g |
(1 1/4 c) sugar |
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1/2 |
c |
water |
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pinch |
salt |
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Meanwhile, whisk in bowl until smooth.
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3 |
large |
egg yolks |
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2 |
t |
cornstarch |
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- Put hot cranberry mixture in foot processor.
- Immediately add yolk mixture.
- Process ~1 min until smooth (small flecks of skin will be visible).
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- Let cool until skin forms, 120°-125°, 45-60 min.
- Meanwhile, make crust.
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| Crust |
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Whisk.
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113 |
g |
(1 c) almond flour |
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57g (1/2 c) cornstarch |
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66 |
g |
(1/3 c) sugar |
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1/2 |
t |
salt |
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Mix in with spoon, uniform dough.
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6 |
T |
butter, melted and cooled |
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3/4 |
t |
almond extract |
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- Crumble 2/3 dough over bottom of 9-inch tart pan.
- Press to even thickness.
- Crumble and press remaining 1/3 around edge.
- Place on rimmed baking sheet.
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- Bake 10 min.
- Rotate.
- Bake ~10 min, until golden brown.
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| Finish |
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- Add to cranberries and process ~30 sec, fully combined.
- Strain through fine mesh strainer, pressing on solids.
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4 |
T |
butter, cut into 4 pieces and softened |
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- Stir in med bowl.
- Cover and refrigerate while finishing tart.
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2 |
T |
prepared puree |
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1 |
c |
heavy cream |
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12 |
g |
(1 T) sugar |
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- Pour remaining puree into crust. (Ok if crust is warm.)
- Smooth.
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- Whisk cream mixture 1-3 min, stiff peaks.
- Transfer to pastry bag and pipe around edges of tart.
- Put remaining in small serving bowl.
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- Let sit at room temp at least 4 hours.
- Cover with bowl and refrigerate if making ahead.
- Serve, passing extra whipped cream separately.
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