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Recipe Summary

Yield: Makes 30 tarts

Ingredients

Ingredient Checklist

1/2 recipe Almond Tart Dough

All-purpose flour, for work surface

Frangipane for Cranberry-Almond Tarts

1 pound fresh cranberries

1 cup sliced, blanched almonds, toasted

Caramel for Cranberry-Almond Tarts

Gallery

Recipe Summary

Yield: Makes 30 tarts

Recipe Summary

Yield: Makes 30 tarts

Recipe Summary

Yield: Makes 30 tarts

Yield: Makes 30 tarts

Makes 30 tarts

Ingredients

Ingredients

  • 1/2 recipe Almond Tart Dough
  • All-purpose flour, for work surface
  • Frangipane for Cranberry-Almond Tarts
  • 1 pound fresh cranberries
  • 1 cup sliced, blanched almonds, toasted
  • Caramel for Cranberry-Almond Tarts

Directions

Preheat oven to 350 degrees.

Place one disk of dough on a floured work surface, sprinkle dough with flour, and roll out to 1/4 inch thick. Cut out 25 to 30 circles using a 2 1/4-inch round cutter, re-rolling dough once if necessary. Place each circle in a 1 3/4-inch nonstick petit four brioche mold, gently pressing down on the bottom and sides. Place filled molds on a baking sheet; transfer to a freezer for 20 minutes.

Transfer baking sheet to oven and bake tart shells until golden brown, 12 to 15 minutes. Transfer tart shells, in their molds, to a wire rack to cool completely.

Place frangipane in pastry bag fitted with a small, plain round tip. Fill each tart shell with 1/4 teaspoon frangipane. Place tart shells, in their molds, on a baking sheet and transfer to oven. Bake until frangipane springs back when touched with your fingertip, 15 to 17 minutes. Transfer tart shells to a cooling rack; let cool completely.

In a large bowl, mix together cranberries, almonds, and enough caramel to hold cranberries and almonds together, about 1 cup. Remove almond tarts from their molds and place on a parchment paper-lined baking sheet. Spoon cranberry mixture on top of frangipane; transfer to oven and bake until cranberries just begin to pop, 6 to 8 minutes. Drizzle with caramel and serve.

Reviews (10)

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7 Ratings

5 star values:

                                  1

4 star values:

                                  3

3 star values:

                                  2

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Reviews (10)

Add Rating & Review

7 Ratings

5 star values:

                                  1

4 star values:

                                  3

3 star values:

                                  2

2 star values:

                                  1

1 star values:

                                  0

Add Rating & Review

7 Ratings

5 star values:

                                  1

4 star values:

                                  3

3 star values:

                                  2

2 star values:

                                  1

1 star values:

                                  0

7 Ratings

5 star values:

                                  1

4 star values:

                                  3

3 star values:

                                  2

2 star values:

                                  1

1 star values:

                                  0

7 Ratings

5 star values:

                                  1

4 star values:

                                  3

3 star values:

                                  2

2 star values:

                                  1

1 star values:

                                  0
  • 5 star values:
  • 1
  • 4 star values:
  • 3
  • 3 star values:
  • 2
  • 2 star values:
  • 1
  • 1 star values:
  • 0

Martha Stewart Member

Rating: Unrated

02/21/2011

                the flavors and textures of this dessert surprise and delight! I made many of these for friends, and the "WOW" comments never stopped. 
                I made this in a 9.5" round tart pan to cut into slices, instead of making individual tarts; it worked great and is a stunning centerpiece dessert at that size. It's also probably easier to find the bigger tart pan if you don't already have one--not to mention more versatile and probably less of an investment (though I do ache for a nice set of brioche pans!)

Martha Stewart Member

Rating: Unrated

12/30/2009

                If i were to go shopping for thaat mold. what is it called?

Martha Stewart Member

Rating: Unrated

12/28/2008

                Also, you need to be careful about the shells browning too much, becasue they still need to go into the oven with the frangipane, and then again with the cranberry mixture. The frangipane recipe makes a lot; enough for at least 60-70, but probably more, considering you need only a 1/4 tsp of it for each shell. I formed the tartlets in advance, baked them, and put them in the freezer so I have them ready to fill when I need them. Hope this helps!

Martha Stewart Member

Rating: Unrated

12/28/2008

                I made these for Christmas, and they were very tasty. However, also a lot of work making the shells. The recipe says to roll out the dough to 1/4" thick, but mine was definitely thinner than that, and a full recipe for the almond dough makes about enough for 30 tartlets (I can't remember exactly, but it doesn't make the 50-60 tartlets as stated in the recipe), so don't half the recipe!

Martha Stewart Member

Rating: Unrated

08/19/2008

                I've just finished making them.They turned out great !  It tastes really sweet to me though.I almost had a sugar rash:)

Martha Stewart Member

Rating: Unrated

07/27/2008

                Hi, can anyone please tell me where I can buy (online) these little tart shells?
                Thanks

Martha Stewart Member

Rating: Unrated

12/30/2007

                I made these last night for my dinner party and they were a big hit.  Definitely worth the effort.

Martha Stewart Member

Rating: Unrated

12/23/2007

                I just finished the Almond Tart Dough recipe and I don't see any way I'm going to get 30 2-1/4" by 1/4" thick disks out of a whole recipe, let alone a half.  Is this some kind of creative math?  It didn't look 1/4" thick on TV.
                
                Also, I had to settle for brioche pans that aren't non-stick.  With that powdered sugar in the dough, I get the feeling I'm headed for disaster.

Martha Stewart Member

Rating: Unrated

12/13/2007

                Any good cookware store such as Williams-Sonoma or Sur la Table sells the mini brioche pans.  I know they sell them in their stores and they should sell them on their website as well.

Martha Stewart Member

Rating: Unrated

12/13/2007

                Just wondering if anyone has a source for the mini nonstick brioche pans?

Martha Stewart Member

Rating: Unrated

02/21/2011

                the flavors and textures of this dessert surprise and delight! I made many of these for friends, and the "WOW" comments never stopped. 
                I made this in a 9.5" round tart pan to cut into slices, instead of making individual tarts; it worked great and is a stunning centerpiece dessert at that size. It's also probably easier to find the bigger tart pan if you don't already have one--not to mention more versatile and probably less of an investment (though I do ache for a nice set of brioche pans!)

Rating: Unrated

Rating: Unrated

12/30/2009

                If i were to go shopping for thaat mold. what is it called?

Rating: Unrated

12/28/2008

                Also, you need to be careful about the shells browning too much, becasue they still need to go into the oven with the frangipane, and then again with the cranberry mixture. The frangipane recipe makes a lot; enough for at least 60-70, but probably more, considering you need only a 1/4 tsp of it for each shell. I formed the tartlets in advance, baked them, and put them in the freezer so I have them ready to fill when I need them. Hope this helps!  


                    
                I made these for Christmas, and they were very tasty. However, also a lot of work making the shells. The recipe says to roll out the dough to 1/4" thick, but mine was definitely thinner than that, and a full recipe for the almond dough makes about enough for 30 tartlets (I can't remember exactly, but it doesn't make the 50-60 tartlets as stated in the recipe), so don't half the recipe!

Rating: Unrated

08/19/2008

                I've just finished making them.They turned out great !  It tastes really sweet to me though.I almost had a sugar rash:)

Rating: Unrated

07/27/2008

                Hi, can anyone please tell me where I can buy (online) these little tart shells?
                Thanks

Rating: Unrated

12/30/2007

                I made these last night for my dinner party and they were a big hit.  Definitely worth the effort.

Rating: Unrated

12/23/2007

                I just finished the Almond Tart Dough recipe and I don't see any way I'm going to get 30 2-1/4" by 1/4" thick disks out of a whole recipe, let alone a half.  Is this some kind of creative math?  It didn't look 1/4" thick on TV.
                
                Also, I had to settle for brioche pans that aren't non-stick.  With that powdered sugar in the dough, I get the feeling I'm headed for disaster.

Rating: Unrated

12/13/2007

                Any good cookware store such as Williams-Sonoma or Sur la Table sells the mini brioche pans.  I know they sell them in their stores and they should sell them on their website as well.  


                    
                Just wondering if anyone has a source for the mini nonstick brioche pans?

All Reviews for Cranberry-Almond Tarts

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Cranberry-Almond Tarts

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest