This almond honey tart makes for a delicious holiday gift
Vera Shepherd, editor of DESSERTS MAGAZINE, offers her seasonal favorite, a Cranberry Honey Almond Tart. “The sweet-tart flavor of the cranberry honey creme and crunchy almonds match perfectly with this crust, which is crisp and delicious as a cookie. Try making this tart with other honey creme varieties. The tart can be made up to two days ahead or kept frozen for up to two weeks, stored in an airtight container.”
If you have friends or family who wholeheartedly share the magazine’s motto— “life is too short…eat desserts first!”—a subscription tucked into the basket would surely excite, keeping them up-to-date on all things dessert-related. A unique baking ingredient or tool would complete your presentation beautifully.
Cranberry Honey Almond Tart
Makes one 9 inch tart or eight 3-1/2 inch
Crust
1 cup (4 oz/120g) all-purpose flour
1/4 cup (50g) granulated white sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup (113g) cold unsalted butter, cut into 1/2-inch cubes
1 large egg yolk, chilled
2 Tablespoons heavy cream, chilled
1. In bowl, whisk together the flour, sugar, cinnamon and salt. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse meal. (Or pulse in a food processor fitted with steel blade.)
2. Mix the yolk with the cream. Add the mixture to the flour mixture, stirring briskly with fork just until moist crumbs form. Transfer dough into a 9-inch (23 cm) round tart pan with removable bottom; with floured fingers and dry-measuring cup, press evenly into bottom and up side of pan. Shape and press the edge of dough firmly against side of pan, pushing down with opposite thumb to level top of crust flush with rim. Refrigerate until firm, for at least 30 minutes.
3. Preheat oven to 425°F (220°C). Prick bottom of dough all over with a fork. Line with parchment paper or foil, leaving at least a 1-inch overhang. Fill with pie weights or dried beans. Bake for 10 minutes. Turn the heat down to 350°F (180°C) bake for 10 minutes. Remove the pie weights and parchment paper. Continue baking until the edges of the crust is just beginning to turn golden and the center looks dry, about 25 to 30 minutes; press with the back of the spoon if it puffs up. Transfer pie shell to a wire rack; let it cool slightly.
Filling
3 Tablespoons unsalted butter
1 cup cranberry honey crème (from Honey Ridge Farms*)
4 large eggs
1 teaspoon pure vanilla extract
1/2 cup (64g) toasted sliced almonds
Powdered sugar, for dusting
Preheat the oven to 350°F (180°C). In saucepan, melt the butter over low heat. Remove from heat and add the honey, mix well with a whisk. Add the eggs one at a time, whisking well after each addition. Add vanilla and mix until well combined. Spread half of the almond on the crust. Pour into the tart shell, and bake until center is set, for about 40 to 45 minutes. Remove from pan. Let it cool completely. Sprinkle with the remaining almonds and dust with powdered sugar.
Courtesy Vera Shepherd, editor www.dessertsmag.com
* HONEY RIDGE FARMS is a family business based out of Brush Prairie, Washington. They produce a variety of luscious honey crèmes made with local USA Grade A Honey, much of it sourced from their son, a fifth-generation beekeeper. Whipped with the finest fruits and spices, they need no refrigeration and come in 6 flavors: Blackberry, Cranberry, Raspberry, Apricot, Spiced and Clover. For more information, visit www.honeyridgefarms.com.
Photo:
http://www.prlog.org/
