- 1 recipe tart dough
- 3/4 cup plus 3 tbsp heavy cream
- 4 tbsp unsalted butter, cut into 4 pieces
- 3/4 cup granulated sugar
- 2 1/4 cups frozen cranberries
- 1 3/4 cups unblanched sliced almonds
Pre-bake tart with weights at 375 degrees for 20 minutes. Remove weights and foil and bake until very lightly golden brown, 5-10 minutes. Remove from the oven and let cool, turn heat down to 350 degrees
While the shell pre-bakes, measure the cream and butter into a saucepan and heat it over low heat. When the butter has melted completely, remove from heat.
To make the caramel, spread the sugar evenly in a perfectly dry, deep 10-inch skillet and place it over medium-low heat. The sugar should turn straw-colored, then gold and then a nutty-brown caramel after about 10 minutes. If the sugar cooks unevenly, gently tilt or swirl the pan to evenly distribute the sugar. Remove from heat and slowly whisk the cream and butter into the sugar, which can splatter as the cream is added. If the caramel seizes, return it to the heat and continue to stir until it is smooth and creamy. Strain the caramel into a bowl and let cool
Stir the frozen cranberries and the almonds into the caramel and mix until all the fruit and nuts are coated. Spoon the filling into the partially baked tart dough mounding toward the center.
Bake for 25 to 30 minutes, until the juices and the caramel are bubbling slowly around the edges. Remove from the oven and let stand for 1 hour, then gently lift the tart ring off the pastry. Serve warm or at room temperature
From Smitten Kitchen