cranberry apple almond tart

a fruity, buttery tart with a hint of almond flavor that isn’t too sweet! perfect for the winter holidays

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

in a stand mixer, cream the butter, sugar, and salt on medium speed for 2-3 mins, or until the mixture is pale and creamy. make sure to scrape the bowl with a spatula as you mix.

Step 2

add the flour and mix on low speed until the mixture looks like wet, clumpy sand. add in the egg yolk and mix until the dough comes together.

Step 3

form the dough into a disc, cover with plastic wrap, and place in the fridge for 30 mins.

Step 4

spray the tart pan with nonstick cooking spray (i use an 11 inch tart pan). rip off sections of the dough and use a rolling pin to roll it out thin, then press it into the greased pan. make sure it is evenly covered with no seams. once the dough is in the pan, cover it with plastic wrap and freeze for 30 mins.

Step 5

once the dough has chilled, remove the plastic wrap and bake the tart at 350 for 23-25 mins or until it is lightly golden. let cool completely before filling.

Step 6

combine all ingredients for the cranberries in a saucepan. cook for 5 mins over medium heat or until cranberries begin to break down. remove the cranberries from the pan and transfer to a separate bowl.

Step 7

in the same pan, add the apples, lemon juice, sugar, and cinnamon. cook over medium heat for about 8 mins, or until the apples are softened and have have begun to break down.

Step 8

in a small bowl, mix the water and flour into a slurry. add the slurry to the apples and continue cooking until the mixture thickens.

Step 9

add the cranberries to the apples and mix until combined. let the filling cool completely.

Step 10

for the marzipan, add all ingredients to a blender and blend until smooth. it should be thick but still spreadable.

Step 11

remove the cooled tart from the pan and transfer to your serving platter. add the marzipan and spread evenly.

Step 12

add the apple cranberry filling on top and spread it out. top with sliced almonds. tart is ready to serve right away and can be stored at room temp for about 2 days.