Cranberry Almond Tart
The sweet-tart cranberry curd is bright and rich, thanks to fresh orange juice and Dinner Bell Butter, and it perfectly complements the nutty, cookie-like crust.
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Cooking tools:
- Tart pan
- Blender
- Fine-mesh sieve
- Rolling pin
- Citrus press
- Peeler
- Hand mixer
- Sifter
- Mixing bowl
- Whisk
- Fork
- Baking sheet
- Oven
- Stove
- Pot
- Measuring cup
- Chef's knife
- Cutting board
- Spatula
- Plate
- Plastic wrap
- Refrigerator
- Freezer
Ingredients
- ½ cup (1 stick) Dinner Bell Unsalted Butter, room temperature
- ⅔ cup powdered sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- ¼ teaspoon kosher salt
- 1 ⅓ cups all-purpose flour
- ⅓ cup almond flour
- 1 egg yolk
- 2 navel oranges
- 12 ounces cranberries
- 1 cup granulated sugar
- Salt
- ½ cup (1 stick) Dinner Bell Unsalted Butter
- 2 large eggs plus 2 egg yolks
- 1 cup cranberries
- 2 tablespoons simple syrup
- ¼ cup granulated sugar
- 3 oranges slices
- 2 tablespoons sliced almonds
- 2 tablespoons small mint leaves
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