Cranberry Pistashio Frangipane Tart
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 1 cup pistachio paste (or almond paste, if you prefer)
  • 2 eggs
  • 2 T butter
  • 1 T plain flour
  • 1 pie crust
  • about 1 cup fresh cranberries, or about ⅔ of 1 small package)
  • 1 T sugar, for sprinkling
Instructions
  1. Heat oven to 375 F.
  2. For frangipane:
  3. Mix nut paste, eggs, butter, and flour with electric whisk until smooth.
  4. Assemble Tart:
  5. Fit pie crust into a 9 inch springform pan, pressing crust up sides and sealing any cracks.
  6. Pour in frangipane mixture.
  7. Sprinkle on cranberries, the more the merrier. (If I made this again, I would add more berries - the full package seems like a good idea)
  8. Sprinkle the top of the tart with a bit of sugar.
  9. Trim the edges of the pastry down to leave about 1 inch of extra space. The filling will expand a bit.
  10. Bake for 40 minutes, until berries have burst and top is lightly brown.
  11. Cool on a rack for 10 mins, then un-mold the springform to release the tart, leaving the base in place until fully cool.
  12. Keeps for... well, we were able to keep it around for 4 days. Which shows impressive restraint, I think.
Recipe by The Bright Kitchen at https://www.thebrightkitchen.com/cranberry-pistachio-frangipani-tart/