for a tart baked in a rectangular form
2 cups of spelt flour
½ cup of butter cut into pieces
pinch of salt
1 teaspoon of baking powder
1 egg yolk for frangipane
1 whole egg
1 cup of crushed amaretti cookies
1 teaspoon vanilla extract
1 cup cranberries
I could have titled the post : on the love to the shortcrust pastry. I absolutely love the shortcrust pastry. Easy to make. You can have a big batch prepared and frozen until further use. But above all I love the buttery taste of the crust. Some time ago, in Nick Magieri’s Pastry Perfection book, I found an absolutely gorgeous flaky buttery dough. Well, there is nothing better, than a buttery, fruity tart, especially apple pie or a tart. It always hits the right tones. The other one that I love is a tart with almond frangipane and some fruit baked in it. When there is an Italian promotin in my supermarket, I always get some of the amaretto cookies. I put them aside into my cookie jar and literally forget about them. But, when the time comes, like when you do not have anything for your sweet tooth, there are some amaretti cookies… And so these almond cookies, became the ingredient of the frangipane for this cranberry tart. Easy, aromatic and delicious.
In the mixer or by hand wor the cold butter cut into small chunkw with the flour, baking powder and salt. Add the egg yolk and mix it until the dough forms a ball. Form the dough into a flat rectangle and wrap in plastic wrap. Put in the refridgerator for the dough to rest for at least 30 minutes. Remove the dough from the refrigerator. Roll it up to approx. ¼ inch thick and press the dough in the tart form with removablebottom. Cover the crust with the baking paper and put some weights on the paper, (I use some old beans) and bake blind for 20 minutes. Prepare the frangipane: in a blender, beat the eggs with vanilla and then mix in the crushed amaretti. Remove the partially baked crust from the oven and remove the paper with the weights. Pour the cream into the crust and arrange the cranberries on top. Bake at 180 degrees for 30-35 minutes, until golden. Serve sprinkled with powdered sugar and thyme leaves.
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