Ingredients
- 1 1/4 cups all-purpose flour
- 1 cup almond flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 cup fresh or frozen cranberries
- 1/2 cup freshly squeezed clementine juice
- 1/4 cup granulated sugar
- 1 teaspoon clementine zest
- 1 tablespoon cornstarch
Directions
Preheat oven to 175°C (350°F) and grease a 9-inch (23 cm) tart pan with a removable bottom.
In a food processor, combine all crust ingredients until a dough forms.
Press the dough evenly into the tart pan, covering the bottom and sides.
Prick the bottom of the crust with a fork and chill for 15 minutes.
Bake the crust for 15 minutes, or until lightly golden, then remove from the oven and let cool slightly.
In a medium saucepan, combine cranberries, clementine juice, sugar, and zest.
Cook the cranberry mixture over medium heat for 5–7 minutes, until the cranberries begin to pop and release juice.
If the filling is too thin, dissolve cornstarch in 1 tablespoon of cold water and stir into the cranberry mixture; cook until slightly thickened, then let cool slightly.
Pour the cranberry-clementine mixture into the baked almond crust and smooth the top.
Chill the tart in the refrigerator for at least 1 hour before slicing.
Optional: Sprinkle with sliced almonds and dust with powdered sugar before serving.
Frequently Asked Questions
Do I need to blind bake the almond crust for this Cranberry Clementine Tart?
While the recipe instructions don't explicitly call for blind baking, it's highly recommended for a crispier almond crust, especially with a moist filling. To blind bake, line the pressed dough with parchment paper, fill with pie weights, and bake at 350°F (175°C) for about 10 minutes before adding the cranberry clementine filling.
How should I store leftovers of the Cranberry Clementine Tart?
Because this tart contains fresh fruit and likely a custard or frangipane filling, it should be stored covered in the refrigerator. It will keep well for up to 3 days, ensuring the almond crust stays as firm as possible.
Can I use frozen cranberries instead of fresh ones for this tart recipe?
Yes, you can substitute frozen cranberries for the fresh ones listed in the ingredients. If using frozen, do not thaw them first; add them directly to the filling mixture to prevent the tart from becoming overly watery during the 20-minute bake time.
