Cranberry Pistashio Frangipane Tart
Prep time:
Cook time:
Total time:
Serves: 8
- 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
- Heat oven to 375 F.
- For frangipane:
- Mix nut paste, eggs, butter, and flour with electric whisk until smooth.
- Assemble Tart:
- Fit pie crust into a 9 inch springform pan, pressing crust up sides and sealing any cracks.
- Pour in frangipane mixture.
- 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)
- Sprinkle the top of the tart with a bit of sugar.
- Trim the edges of the pastry down to leave about 1 inch of extra space. The filling will expand a bit.
- Bake for 40 minutes, until berries have burst and top is lightly brown.
- Cool on a rack for 10 mins, then un-mold the springform to release the tart, leaving the base in place until fully cool.
- 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/
3.5.3226