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Monday, December 30

Caramel cranberry-almond tart

1 yolk
Water, iced
2 tablespoons +
2 tablespoons
Vanilla extract
1 teaspoon
Flour, all purpose
1 ¼ cups
Sugar, granulated
1/3 cup +
1 cup
¼ teaspoon
Butter, unsalted, cold, cubed
½ cup
Cream, heavy
1 cup
Cranberries, fresh or frozen
1 ½ cups
Almonds, sliced, toasted
1 cup
  1. In a small bowl with a fork, combine the egg yolk, 2 tablespoon water, and vanilla.
  2. In a large bowl, combine the flour, sugar, and salt.
  3. Using a pastry blender, cut the butter in the flour mixture until the texture resembles coarse meal, with no butter pieces larger than small peas.
  4. Add the egg mixture, and mix with a fork until the dough pulls together.
    If the dough is too dry, add water a tablespoon at a time.
  5. Roll out the dough to a 12-inch round, and transfer to a 9 1/2-inch tart pan, preferably with a removable bottom.
  6. Trim any excess dough by gently running a rolling pin across the top of the pan.
  7. Press the dough into the sides of the pan so that it extends slightly above the rim.
  8. Refrigerate until firm, about 30 minutes.
  9. Preheat to 375°F; ensure a rack is in the lower-third of the oven.
  10. Place a sheet of parchment paper in the tart shell, and cover bottom with pie weights.
  11. Bake for 20 minutes, cool on rack, and then place in baking sheet.
  12. Reduce to 325°F; place rack in the middle.
  13. In a heavy saucepan, stir together the sugar and 2 tablespoons water.
  14. Bring the mixture to a boil over medium heat, and continue cooking, shaking or tilting the pan but not stirring (which causes the sugar to crystallize), until the sugar dissolves and the syrup turns golden brown, about 6 to 8 minutes; remove from heat.
  15. Place a sieve over the top of the saucepan to prevent splattering, and slowly pour in the cream.
    Carefully watch the mixture to ensure it doesn't boil over.
  16. When the bubbling stops, whisk well.
  17. Add the cranberries and almonds, and stir to combine.
  18. Pour the mixture into the tart shell.
  19. Bake until the cranberries have collapsed and the mixture is bubbling, about 25 to 30 minutes.
  20. Transfer to a wire rack, and let cool completely.
  21. Remove from tart pan, and serve.
Recipe from The Williams-Sonoma Baking Book.

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