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Cranberry-White Tart with Almond Filling - photo 1
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Cranberry-White Tart with Almond Filling

Cakes and Bakes Desserts 90 min Medium 13 wyświetleń ~45.11 PLN - (0)
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Description

A delicate tart inspired by the classic duo of cranberry and white chocolate, featuring a signature almond filling with a citrus touch. The crumbly, buttery crust creates a stable base, on which an aromatic frangipane made from ground almonds is spread, followed by a layer of warm cranberry compote with a hint of orange. The whole is topped with a light glaze of white chocolate and cream, along with crunchy almond flakes. Perfect for afternoon coffee, a festive table, or as an elegant dessert after a formal dinner. It has a sweet-tart flavor and a rich texture: crumbly crust, moist frangipane, and a slightly stretchy, creamy glaze — all in an appetizing golden presentation.

Składniki (19)

Servings:
8
  • Frozen cranberry 300 g
  • Sugar (for cranberries) 80 g
  • Orange juice 100 ml
  • Orange zest 5 g
  • White chocolate 200 g
  • 30% heavy cream 150 ml
  • Wheat flour 250 g
  • Powdered sugar 50 g
  • Butter (shortcrust pastry) 125 g
  • Egg (shortcrust pastry) 1 szt.
  • Ground almonds 120 g
  • White sugar (for frangipane) 80 g
  • Butter (frangipane) 100 g
  • Egg (frangipane) 1 szt.
  • Vanilla extract 5 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • ✨ Opcjonalne
  • Almond flakes 40 g
  • Orange liqueur 15 ml
  • Butter for greasing the pan 10 g
💰 Szacowany koszt dania: ~45.11 PLN (5.64 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Shortcrust pastry

1

Prepare the ingredients and chill the butter: take the flour out into a large bowl, add the sifted powdered sugar and salt. Cut the cold butter into cubes of about 1 cm (use a knife and cutting board). Add the cubed butter to the dry ingredients.

Ingredients: Wheat flour, Powdered sugar, Butter (shortcrust pastry), Salt
Use a large metal or ceramic bowl. The butter must be cold — if it is soft, the dough will be too sticky. Tools: knife, cutting board, large bowl.
2

Rub the butter with your fingers into the flour and sugar until the mixture resembles fine crumbs (the size of the grains should be like coarse sand). Do not melt the butter with your fingers for too long — you can also use a pastry cutter.

Ingredients: Wheat flour, Butter (shortcrust pastry)
Use a pastry cutter or two knives if you don't want to warm the butter with your hands. The process should take about 2-4 minutes.
3

Make a well in the center of the crumble, crack in the egg, and quickly mix with a fork, starting from the center and gradually incorporating the rest of the flour. Gather the ingredients with your hands and briefly knead until the mixture comes together into a smooth dough (about 1-2 minutes). Do not knead too long — the dough should be firm and not stick to your hands.

Ingredients: Egg (shortcrust pastry)
Use a wooden spoon for the initial mixing, then your hands. If the dough is too dry, add 5-10 g of cold water; if too wet, add 10 g of flour. The finished dough should have a smooth surface and should not be sticky.
4

Flatten the dough into a disk, wrap it in plastic wrap, and place it in the refrigerator for 30 minutes. In the meantime, prepare the pan: grease the bottom and sides with a thin layer of butter for greasing the pan or line it with parchment paper.

Ingredients: Butter for greasing the pan
Chilling stabilizes the gluten and makes rolling easier. Use a springform pan or tart pan with a diameter of about 24 cm with a removable bottom.

Almond frangipane

5

Beat the butter (frangipane) with the sugar until creamy — use a mixer with a flat attachment or a whisk by hand. Beat for about 2-3 minutes until the mixture becomes lighter and fluffy.

Ingredients: Butter (frangipane), White sugar (for frangipane)
Use a stand mixer or a hand mixer with a bowl. The butter should be soft but not melted. Overwhipped butter can 'overheat'.
6

Add the egg to the whipped butter and mix briefly until the ingredients are combined. Then add the ground almonds and vanilla extract, and mix with a spatula until you have a uniform mass with a thick but spreadable consistency.

Ingredients: Egg (frangipane), Ground almonds, Vanilla extract
If the mixture is too runny, add 10-15 g of ground almonds. The mixture should be smooth and slightly sticky.

Cranberry compote

7

In a medium saucepan, combine the cranberries, sugar (for the cranberries), orange juice, and orange zest. Heat over medium heat, stirring, until the cranberries begin to burst and release their juice (about 6-8 minutes). Simmer gently for 3-4 minutes, until the mixture thickens slightly.

Ingredients: Frozen cranberry, Sugar (for cranberries), Orange juice, Orange zest
Use a heavy-bottomed saucepan to avoid burning. Stir with a wooden spoon. The compote should be slightly thick, not completely reduced — it should be moist to prevent the tart from drying out.
8

If you are using orange liqueur, add it after removing the pot from the heat and stir. Set the compote aside to cool to a slightly warm temperature (about 20-30 minutes).

Ingredients: Orange liqueur
The alcohol will partially evaporate, but it will add depth of flavor; it can be omitted for children and those avoiding alcohol.

Assembly and Baking

9

Roll out the chilled dough between two sheets of baking paper to a thickness of about 3-4 mm. Carefully transfer it to the pan, pressing it against the sides and trimming the excess with a knife. Prick the bottom with a fork every few centimeters to allow steam to escape.

Ingredients: Wheat flour, Egg (shortcrust pastry)
Use a rolling pin and parchment paper — it makes transferring the dough easier. If the dough shrinks when pressed, place the pan in the fridge for 10 minutes.
10

Evenly spread the frangipane on the raw base (layer about 5-7 mm), and then top it with ¾ of the prepared, still warm cranberry compote — leave some compote for decoration at the end.

Ingredients: Ground almonds, Frozen cranberry, Sugar (for cranberries)
Use a silicone spatula to spread the mixture. The frangipane layer should evenly cover the entire base, the compote should not be too hot (max. lukewarm) to avoid melting the frangipane.
11

Place the tart in an oven preheated to 180°C (top-bottom, no fan) and bake for 30-35 minutes. The frangipane should be golden, and the compote should bubble in a few places. If the edges of the pastry brown too quickly, cover them with a strip of aluminum foil after 20 minutes.

Bake in the middle of the oven. Use the top and bottom heating function for even baking. Check with a skewer — the frangipane should be springy to the touch.

White ganache

12

Heat the cream in a saucepan until just about to boil (small bubbles at the edge), remove from heat and pour over the finely chopped white chocolate. Wait 1-2 minutes, then gently stir until you achieve a smooth, glossy emulsion (ganache).

Ingredients: White chocolate, 30% heavy cream
Use a heatproof bowl or a saucepan with a thick bottom. Do not bring the cream to a boil — it should be hot, but not bubbling vigorously. Image: capture the moment of mixing the chocolate with the cream.

Finishing and decoration

13

After baking, remove the tart from the oven and let it cool on a rack for 15-20 minutes. When the tart is still slightly warm, pour the ganache evenly in the center and spread it with a spatula towards the edges. Finally, gently arrange the remaining cranberry compote in any pattern and sprinkle with toasted almond flakes (if using).

Ingredients: White chocolate, Frozen cranberry, Almond flakes
The ganache should be slightly warm so that it doesn't completely run off the tart. To toast the almond flakes, use a dry pan and toast for 1-2 minutes, stirring until they turn golden brown.

Serving

14

Allow the tart to set for 30–40 minutes at room temperature or 15–20 minutes in the refrigerator (not longer, so that the white chocolate does not lose its shine). Cut carefully with a large, sharp knife dipped in hot water and dried before each cut to achieve clean slices.

Serve at a slightly cool temperature — the ganache should be creamy. If serving with whipped cream, add it just before serving.

Fun Fact

💡

Cranberries have long been used in North American and European kitchens; combining them with nut pastes (like frangipane) and white chocolate is a modern approach that brings together the fruit's acidity with buttery sweetness.

Best for

popołudniowa kawa świąteczny deser przyjęcie rodzinne

Tips

🍽️ Serving

Serve the slices on a porcelain plate with a spoonful of natural cream or a scoop of vanilla ice cream. For a flavor contrast, you can add freshly grated orange zest on top just before serving.

🥡 Storage

Store the tart covered in the refrigerator for up to 3 days. Before serving, take it out for 20-30 minutes to allow the ganache to soften. Do not freeze the finished tart (the ganache may lose its texture when thawed).

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