Cranberry Almond Tart

To celebrate the holidays, I decided to make a beautiful festive dessert that is actually pretty easy. It's full of juicy, tart cranberries with a hint of almond liqueur. That delicious filling is topped with crunchy almond streusel, and everything is cradled in a crisp, buttery crust. If you have extra cranberry filling and streusel like I did, just stick everything in some ramekins and bake until golden and bubbly. I'll keep this post short so that you can get right to baking and celebrating, but I hope your holidays are tasty and relaxing!

2 Cups Flour

1 1/4 + 1/6 Cup Sugar

1/6 Cup Dark Brown Sugar

1/4 tsp + Pinch Salt

1 Stick Butter, Chilled

1/2 Stick Butter, Melted

1 Egg Yolk

1 T Lemon Juice

12 oz Cranberries

1/4 Cup Blackberry Jam

2 T Almond Liqueur

1/4 tsp Almond Extract

1/3 Cup Sliced Almonds

Heat oven to 375F. Grease a 9-11" tart pan.

Pulse 1 1/4 cups flour, 1/4 cup sugar, and 1/4 tsp salt in a food processor until combined. Add the chilled butter and pulse until small pieces remain. Combine the egg yolk with 1 T cold water and pulse in. Roll out to fit the prepared pan and chill until cold.

Prick the dough with a fork and press on a sheet of foil. Fill with pie weights and bake for 20 minutes or until firm. Remove the foil and weights, then bake for 3 minutes or until just golden. Leave oven at 325F.

Combine 1 cup sugar, lemon juice, and 1/2 cup water in a medium pot. Bring to a boil and add the cranberries; reduce to a simmer and cook for 10-15 minutes or until the cranberries have popped. Remove from heat and stir in the jam, almond liqueur, and almond extract. Chill until cool.

Stir the remaining flour, remaining sugar, dark brown sugar, and remaining salt together. Add the melted butter and fold in the almonds.

Pour the cranberry filling into the crust. Crumble on the streusel and bake for 20-25 minutes or until golden.

Makes 1 Tart