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Cranberry Pistachio Almond Tart

Posted on 01 September 2017

Packed with cranberries and decorated with glistening pistachios, this fall treat is destined to become a family favorite!

Ingredients

FILLING CRUST
  • ½ cup (1 stick) butter, room temperature
  • ¼ cup sugar
  • 1 egg yolk
  • 1¼ cups all purpose flour
  • ¼ tsp salt
TOPPING SPECIAL EQUIPMENT
  • 10" fluted tart pan

Directions

FILLING
  1. In a stand mixer fitted with the paddle attachment, beat sugar and Almond Paste for 3-4 minutes, until fully combined.
  2. Add butter and beat until smooth, scraping the sides of the bowl.
  3. Add eggs, Madagascar Bourbon Vanilla and Orange Zest Oil Extract and mix, scraping the bowl, until fully combined.
  4. Whisk together flour, baking powder, and salt. Add to the almond mixture and mix until smooth, scraping the bowl once or twice.
  5. Cover and chill for an hour.
  6. Combine sugar, cranberries, and Cranberry Swirl in a small bowl. Let sit while making the crust.
CRUST
  1. Preheat oven to 325°F.
  2. Beat butter and sugar until fluffy.
  3. Add the egg yolk and mix to combine, scraping bowl.
  4. Whisk together flour and salt then add to the mixer, scraping the bowl and mixing just to combine. The dough will be crumbly.
  5. Spray tart pan lightly with nonstick spray and press dough into the pan, pressing up the sides.
  6. Lightly dock the dough with a fork and chill in the freezer for 10 minutes.
ASSEMBLY
  1. Drain the cranberries while the crust is chilling.
  2. Fill the chilled crust with filling, spreading it all the way to the edge with a small spatula.
  3. Sprinkle drained cranberries over the filling, pushing some down into it.
  4. Bake for 1 hour, until top and crust are lightly browned.
  5. Cool on a rack for 40 minutes.
  6. Combine chopped pistachios with Agave Nectar and sprinkle over the top of the tart just before serving.
This Cranberry Pistachio Almond Tart is a triple threat of flavor!

Products used in this recipe

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