The premium quality cranberries ensure that the jam has a gorgeous red color, and has a perfect balance of tartness and sweetness. Make sure you prepare a little extra jam because you cannot stop licking it once it’s done. In addition to its use in dessert recipes like tart or pie, this jam can also be used in several other holiday meat or vegetarian recipes, as a condiment or side dish for Thanksgiving and Christmas dinner or even as a topping for pancakes.
The jam can be stored for at least 6 weeks closed with lid tight in the refrigerator. This will surely come in handy as you whip out different delicious recipes this holiday season. Frangipane is mainly almond flavored sweet pastry cream used in several desserts like cake, pies, tarts, pastries like croissants. It is made of butter, flour , eggs mixed with ground almonds. The main difference is what gets mixed into ground almond paste and how they are used. Frangipane is like cream used mainly in desserts like any other pastry cream. marzipan is almond candy. Shortcrust pastry is type of pastry used as base for tarts, pie, quiche. You can use this for both sweet and savory recipes like apple pie, chicken pie, lemon meringue pie. Keep all ingredients, work place and your hands as cool as possible. Do not skip resting the dough.
Shortcrust pastry will not puff up as it does not have any leaving agents and it is made with half the amount of fat as flour. Egg is used to enhance the flavor and add prtoeins which helps in binding. To give an additional twist to the regular cranberry tart or cranberry pie recipe and take it to next level I have prepared a frangipane filling. Details are shared below. You can use store bought short crust pastry for the tart shell. This will save you a lot of time 🙂 But doing everything from scratch was not only fun and easy, the end result was super satisfying and a great hit. You will definitely be proud of yourself 🙂 My husband has already requested me to prepare this again for their office Thanksgiving dinner party. I am super excited about it and look forward to preparing these delicious tarts for them. Do try out this simple yet delicious cranberry tart recipe and I am sure you will enjoy it thoroughly.
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Recipe card
If you like this frangipane tart using short crust recipe,
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Preparation time : 1 hour 30 minutes + rest time Serves : one-9 inch tart For Cranberry Jam: Cape Cod Select Premium Frozen Cranberries - 2 ½ cups Sugar - ½ cup Light Brown Sugar - ½ cup Orange juice - 1 ¼ cup Water - ¼ cup For Short Crust Pastry: All purpose flour - 2 cups Sugar - ¼ cup Salt - ½ tsp Cold Butter - 1 stick Egg - 1 Cold milk - ¼ cup For preparing Frangipane: Almonds - 1 cup Butter - ⅓ cup Salt - ⅛ tsp Sugar - ⅔ cup Vanilla extract - 1 tsp Eggs - 2 All purpose flour - ⅓ cup
In a large nonstick pan on medium-high heat add all ingredients listed under Cranberry Jam and cook for about 10 minutes or until the cranberries start to pop and slowly break apart. At this stage, reduce the heat to medium and continue cooking until the jam starts to thicken - about additional 10 to 15 minutes. Remember that it will continue to thicken as it cools down. Switch off the flame, and allow it to come to room temperature. Cranberry Jam is now ready. The recipe yields about 1 ½ to 2 cups of cranberry jam. It will store well when refrigerated in an air-tight container or mason jar for several weeks.
Add flour, sugar, and salt in a bowl and place in refrigerator for about an hour. Refrigerating is optional, but will help in making perfect short crust pastry. To the above bowl, add 1 stick of cold butter (cut into small cubes) and using your fingers break the butter and incorporate it into the dough. Your dough should resemble bread crumbs. At this stage add an egg and a splash of cold milk and mix until any dry flour is not visible. The dough will be slightly tacky, but that is OK. It is very critical not to over mix the dough, else it will make the dough elastic. Quickly form a dough ball and cover it with plastic wrap and refrigerate for at least 2 hours so that the dough can relax. Grease a 9 inch tart pan with some butter and lightly flour the surface. Transfer the chilled dough to a well floured working surface. Dust some flour on top of the dough, and using a rolling pin roll it into a ¼ to ½ cm thick circle and whose diameter is an inch or two larger than that of the tart pan. If its diameter is larger it is fine, we can trim off the excess and use it in other recipes, but ensure that it is not too thick. With the help of the rolling pin, transfer the dough over the greased tart pan. Tuck the dough against the edges of the pan, and run the rolling pin over the tart pan to trim off excess overhanging dough. Using a fork, poke holes across the base of the pastry to ensure that it does not puff up during baking. Carefully transfer the tart pan to the freezer and let it freeze for an hour - or until you are ready to bake. I keep it overnight.
In a food processor add almonds and pulse for 1-2 minutes or till it forms a fine powder. Transfer this to a clean dry bowl. In the same food processor, cream together butter, salt, sugar, vanilla extract, and eggs. Transfer this to the bowl containing almond powder. Add all purpose flour and gently combine till you don’t see any dry ingredients. Do not over mix. Frangipane is now ready!
Remove the tart pan lined with short crust pastry from the freezer and let it thaw for 5 minutes. Meanwhile preheat the oven to 350 F. Use a crumpled parchment paper larger than the tart pan. Place it over the pastry, and fill it completely with baking beads (or dry rice or dry beans) to act as a weight. Blind bake the pastry for 13 minutes. Then, carefully remove the parchment paper along with baking beads and bake the pastry for another 5 minutes. Spread about half cup of cranberry jam as a bottom layer for the tart. Over this spread the frangipane filling and roughly level the surface. Top this with few dollops of (4 to 5 tbsp) cranberry jam and then using swirling motions of a toothpick spread the cranberry jam topping within the frangipane. Bake in a preheated oven for 45 minutes. Let it cool for 10 minutes before removing it from the tart pan. Cranberry Frangipane tart is now ready. Drizzle some cranberry or orange icing before serving. Enjoy!
Tip:
To prepare the icing take ¼ cup of icing sugar in a bowl and add 1 tablespoon of orange juice, and whisk well. Drizzle this over cranberry frangipane tart slices before serving if desired.
