Cranberry Frangipane Tarts

Mike Garten

Yields:

Prep Time:

1 hr 15 mins

Total Time:

2 hrs 15 mins

For our mini tarts, almond paste replaces the extract in a sweet, nutty filling.

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Ingredients

1. Step 1Preheat oven to 375 degrees F. In large saucepan, combine half of cranberries; orange zest; cinnamon; and 1 cup sugar. Cook on medium 8 to 10 minutes or until some berries have burst; stir in remaining berries. Chill until cold.
2. Step 2On floured surface, with floured rolling pin, roll one disk of 2-Pie Pastry recipe to 1/8-inch-thick oblong. Cut out three 6-inch circles. Tuck each circle into 4.5-inch tart pan* with removable bottom. Trim excess pastry. Repeat with remaining pastry and 9 more pans.
3. Step 3Place pans on large cookie sheets; freeze 20 minutes. Line each with parchment; fill with pie weights or dried beans. Bake 12 minutes or until dry. Remove parchment and weights. Bake another 8 to 10 minutes or until just golden.
4. Step 4Meanwhile, in food processor, pulse almond paste, butter, salt and remaining 2/3 cup sugar until combined. Pulse in eggs and vanilla until smooth. Pulse in flour until just combined. Pour filling into warm tart shells. Bake 18 to 20 minutes or until top is golden and set. Cool completely on wire rack. To serve, discard zest from cranberry mixture, then divide among tarts.