Studded with tart cranberries and baked in a whole wheat and almond crust, this spin on a traditional English confection is perfect for filling your kitchen with holiday fragrance. A crust that doesn’t require chilling or rolling out makes for quick work.
Special Diets:
Ingredients
Method
Preheat the oven to 350°F. Butter a 9-inch round tart pan with a removable bottom.
Combine 2 cups of the cranberries, 1/4 cup of the sugar and orange juice in a medium saucepan. Place over medium heat, cover and cook for 5 minutes.
Uncover, stir well and cook, stirring often, until cranberries have popped, 4 to 5 minutes more. Remove from heat and stir vigorously until jammy.
Meanwhile, in a large bowl, whisk together 1 1/2 cups of the flour, 1/3 cup of the almond meal, baking powder, cinnamon and 1/4 teaspoon of the salt.
Add oil and ice-cold water; stir with a fork until a dough forms. Press into bottom and sides of the prepared pan.
Spread warm cranberry jam evenly over the bottom.
Combine remaining 1 cup almond meal, 1/2 cup sugar, 3 tablespoons flour, 1/4 teaspoon salt and orange zest in a food processor and pulse until blended.
Add butter, vanilla, egg and egg white and purée until smooth. Spread evenly over jam and tuck remaining 1/2 cup cranberries into batter.
Place on a baking sheet. Bake until tart is golden brown and just springs back when touched, about 40 minutes.
Cool on a wire rack until warm. Gently press on the pan bottom to remove tart. Transfer to a plate and slice.
Nutritional Info
Serving Size
Calories
300
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.