Best Cranberry Ricotta Tarts In A Toasted Almond Crust Recipes

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NANTUCKET CRANBERRY TART



Nantucket Cranberry Tart image

While everyone is enjoying a bountiful meal, this eye-catching tart can be baking to perfection in the oven. The pretty holiday dessert calls for very few ingredients, and it's a snap to assemble. -Jackie Zack, Riverside, Connecticut

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 8

1 package (12 ounces) fresh or frozen cranberries, thawed
1 cup sugar, divided
1/2 cup sliced almonds
2 large eggs, room temperature
3/4 cup butter, melted
1 teaspoon almond extract
1 cup all-purpose flour
1 tablespoon confectioners' sugar

Steps:

  • In a small bowl, combine the cranberries, 1/2 cup sugar and almonds. Transfer to a greased 11-in. fluted tart pan with a removable bottom. Place on a baking sheet., In a small bowl, beat the eggs, butter, extract and remaining sugar. Beat in flour just until moistened (batter will be thick). Spread evenly over berries. , Bake at 325° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack. Dust with confectioners' sugar. Refrigerate leftovers.

Nutrition Facts : Calories 255 calories, Fat 14g fat (8g saturated fat), Cholesterol 65mg cholesterol, Sodium 93mg sodium, Carbohydrate 30g carbohydrate (19g sugars, Fiber 2g fiber), Protein 3g protein.

PERFECT NUT CRUST



Perfect Nut Crust image

This recipe makes a great base for Martha's Buttermilk-Blueberry Tart with Walnut Crust or Nut-Crusted Cranberry Tart.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 10-inch tart or one 8-by-11-inch tart

Number Of Ingredients 6

3 1/2 ounces walnuts, finely chopped
6 tablespoons unsalted butter, room temperature
2 tablespoons sugar
1 teaspoon coarse salt
1 large egg yolk
1 teaspoon pure vanilla extract

Steps:

  • Preheat oven to 375 degrees.
  • In the bowl of an electric mixer fitted with the paddle attachment, combine walnuts, butter, sugar, flour, salt, yolk, and vanilla. Beat until well combined. Firmly press into the bottom and up the sides of a 10-inch or 11-by-8-inch fluted tart pan with a removable bottom. Freeze until firm, about 30 minutes. Bake until edges are set and golden, about 40 minutes. Remove from oven and let cool completely on a wire rack.

CRANBERRY CURD TART



Cranberry Curd Tart image

Cranberry-almond is a common flavor combination, so it is no surprise that the almond crust pairs so nicely with a cranberry curd in this tart. The clove and ginger in the crust add a little warmth and spice which give the tart depth and complexity. The curd is creamy, yet fresh and bright. Love how beautiful the color is, too. The color makes it looks very festive, and would make a nice addition to your holiday table.

Provided by TheOtherJuliaGulia

Categories     Fruit Tarts

Time 5h20m

Yield 10

Number Of Ingredients 15

1 cup raw almonds
1 cup all-purpose flour
½ cup packed light brown sugar
½ teaspoon kosher salt
¼ teaspoon ground ginger
¼ teaspoon ground cloves
6 tablespoons unsalted butter, softened
12 ounces fresh or frozen cranberries
1 cup packed light brown sugar
¾ cup orange liqueur (such as Grand Marnier®)
¼ teaspoon kosher salt
½ cup unsalted butter, softened
2 large eggs
2 large egg yolks
2 teaspoons grated orange zest

Steps:

  • To make the crust, preheat the oven to 300 degrees F (150 degrees C). Spread almonds onto a rimmed baking sheet.
  • Toast almonds in the preheated oven until fragrant and skins have cracked, about 15 minutes. Let cool, about 5 minutes.
  • Combine almonds, flour, brown sugar, salt, ginger, and cloves in a food processor; pulse until mixture resembles coarse cornmeal, about 12 (1-second) pulses. Add softened butter and pulse until combined, about 5 (1-second) pulses.
  • Press dough into a 10-inch tart pan, using about two thirds for the sides and one third for the bottom. Prick the bottom with a fork and freeze for at least 30 minutes, or up to 1 week.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bake chilled crust in the preheated oven until lightly golden, about 15 minutes. Let cool completely, about 30 minutes.
  • To make curd, combine cranberries, brown sugar, orange liqueur, and salt in a medium saucepan over medium-high heat. Bring to a boil, then reduce heat to medium-low to maintain a simmer. Simmer, stirring occasionally, until cranberries have burst and are very soft, about 10 minutes.
  • Transfer to a blender and blend until smooth, about 30 seconds. Strain back into saucepan through a fine mesh strainer, pressing on solids in strainer. Whisk softened butter into cranberry liquid.
  • Whisk eggs and egg yolks in a separate small bowl until lightened. Slowly whisk about 1 cup of the warm cranberry mixture into the eggs. Add egg-cranberry mixture to remaining cranberry mixture in saucepan, whisking constantly. Place saucepan back over medium-low and cook, whisking constantly, until bubbly and thickened, 5 to 10 minutes. Stir in orange zest. If using immediately, pour into a shallow dish and let cool slightly, about 10 minutes. If making ahead, cool to room temperature and then cover with plastic wrap pressed tightly to the curd's surface before refrigerating.
  • Pour cooled cranberry curd into prebaked crust and smooth top with an offset spatula. Refrigerate until set, about 3 hours. Store at room temperature for up to 2 days.

Nutrition Facts : Calories 500 calories, Carbohydrate 57.2 g, Cholesterol 120.9 mg, Fat 25.4 g, Fiber 3.6 g, Protein 6.5 g, SaturatedFat 11.4 g, Sodium 173.4 mg

CRANBERRY-ALMOND TARTS



CRANBERRY-ALMOND TARTS image

Another wonderful SPLENDA one!!!!

Provided by April Alvarez

Categories     Fruit Desserts

Time 40m

Number Of Ingredients 7

1/2 package refrigerated pie crust
3/4 c splenda
1/3 c water
1 12 ounce package of frozen cranberries, thawed
1/4 c chopped almonds, toasted
1/2 tsp almond extract
cool whip topping and toasted almonds on top (optional)

Steps:

  • 1. Preheat oven to 375 degrees: Unroll pie crust and roll to 1/8 inch thick,on a lightly floured surace. Using a 2 inch cookie cutter cut out 24 squares. re-rolling uncut pices if necessary.
  • 2. Place cut dough into mini-muffin tin. Place in frezzer.
  • 3. Combine splenda and water in saucepan. Stirring until blended, Stir in cranberries. Bring mixture to a boil over medium-high heat. Cook stirring constantly 2 minutes or until berries pop. Pour through a wire-mesh sieve.
  • 4. Set over a bowl. Tretun lizuid to sauce pan reserving berries. Bring liquid to a boil, reduce heat and simmer 5 minutes or until liquid is reduced to about 3 tablespoons. Pour sauce over cranberries. Tossing to coat,.
  • 5. Stir in almonds and slmond extract,. Spoon mixture into pastry shells. Dake in preheated oven 15 to 20 minutes or until pastry is golden and filling is set,. Carefully remove tarts from muffin tins cool and enjoy.

CRANBERRY ALMOND TART



Cranberry Almond Tart image

Make and share this Cranberry Almond Tart recipe from Food.com.

Provided by MarieRynr

Categories     Dessert

Time 1h

Yield 1 9inch tart

Number Of Ingredients 11

1 sweet tart crust, sufficient to line a 10-inch tart pan (see Mean Chef's Sweet Tart Dough)
1/2 cup orange juice
3/4 cup sugar
1 (12 ounce) bag cranberries
8 ounces almond paste
1/2 cup sugar
1/2 cup flour
1/2 cup unsalted butter
2 eggs
1 teaspoon vanilla
sliced almonds

Steps:

  • Preheat oven to 350.
  • Cranberries: bring orange juice and sugar to a boil.
  • Add cranberries, remove from heat and let cool.
  • Filling: Beat almond paste and sugar until smooth.
  • Add remaining ingredients and beat until blended.
  • Assembly: Spread filling in tart shell.
  • Drain cranberries and place on top of filling.
  • Sprinkle with almonds to cover.
  • Bake until puffed, crust is done and almonds are golden, then cool.
  • Tart dough, cranberries and almond filling can all be made a couple of days ahead. Filling should be brought to room temperature or beat in a mixer to facilitate spreading.

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