Cranberry-Orange Tart with Almond Crust

This dessert uses a ground-almond crust for a nutty base and a cooked cranberry-orange filling that sets cleanly after baking. The filling is tart-sweet rather than jammy, with enough citrus to keep the flavor sharp. Serve it chilled or at cool room temperature so the slices hold their shape.

By Julienne

Cook time: 40 minutes

Servings: 12

Ingredients

• 75 g all-purpose flour for crust
• 200 g almond flour for crust
• 40 g granulated sugar divided
• 1 g fine salt for crust and filling
• 85 g unsalted butter cold, cubed
• 1 piece egg yolk for crust
• 15 ml ice water for crust
• 340 g fresh cranberries divided
• 120 ml orange juice freshly squeezed
• 60 ml water for filling
• 80 g granulated sugar divided
• 1 g fine salt for crust and filling
• 18 g cornstarch for filling
• 4 g orange zest divided
• 5 ml vanilla extract for filling
• 2 g orange zest divided
• 40 g fresh cranberries for garnish

Instructions

1. Heat the oven to 190°C. Lightly butter a 9-inch tart pan with removable bottom. In a food processor, pulse the almond flour, all-purpose flour, 40 g of the granulated sugar, and the salt to combine. Add the cold butter and pulse until the mixture looks sandy with some pea-size pieces. Add the egg yolk and ice water, then pulse just until the dough starts to clump. The dough holds together when pinched and no dry flour remains.
2. Press the dough evenly into the tart pan, including up the sides. Prick the base with a fork and chill for 10 minutes while you make the filling. The crust is evenly lined and chilled.
3. Combine the cranberries, orange juice, water, remaining granulated sugar, remaining salt, cornstarch, and 4 g of the orange zest in a medium saucepan. Cook over medium heat, stirring often, until the cranberries burst and the mixture thickens to a glossy, spoonable filling. Most cranberries have burst and the filling mounds softly on a spoon, about 6 to 8 minutes.
4. Stir in the vanilla extract and spread the hot filling into the chilled crust. The tart shell is filled level with the cranberry mixture.
5. Bake the tart for 35 to 40 minutes, until the crust is deep golden and the filling is bubbling at the edges. Cool on a rack until completely set, then chill if you want cleaner slices. The center is set and no longer loose when the pan is gently nudged.
6. Top with the remaining orange zest and the reserved fresh cranberries just before serving, if using the garnish. The tart is cooled, neatly sliced, and garnished.