Description
No need to roll out this gluten-free crust. It couldn’t be easier, just dump and spread to the edges. Be sure to pack it down well, or the crust will crumble when it’s time to serve. The sweet meringue topping is a great balance with the tart cranberries, be sure to use a kitchen torch to brown the meringue or broiler. This serves to flavor the meringue and cooks the egg white too. Serve with whipped cream if you prefer.
Ingredients
Units
Scale
Almond Tart Crust
- 1/2 cup toasted almonds*
- 1 cup rolled oats (not instant oatmeal)
- 1–1/2 cups almond flour (or almond meal)
- 1/4 cup brown sugar
- Good pinch of kosher salt (affiliate link)
- 4 tablespoons butter, melted
- 1 egg
Cranberry Filling:
- 1/2 cup sugar
- 1/2 cup real maple syrup
- 2–12-oz. bags (about 6 cups) fresh cranberries, rinsed and picked over (frozen cranberries work too), divided
- 1/4 cup crystallized ginger, chopped into 1/4″ bits (optional**)
- 1/2 cup heavy cream, whipped to soft peaks
- 2 tablespoons corn starch
- 3 egg yolks
- 1/2 vanilla bean (seeds), or two teaspoons of extract
- 2 tablespoons Irish Whiskey (optional, but oh so good)
- Good pinch of kosher salt (affiliate link)
Meringue Topping:
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 4 tablespoons sugar
Instructions
For the Crust
- Preheat oven to 375°. Spray a 10″ tart pan (with removable bottom) with cooking spray.
- In a food processor (affiliate link), add the (cooled) toasted almonds and whiz until grainy (not quite as fine as the almond flour), add the oats and continue to process (until like the almond flour). Add the almond flour, brown sugar, and pinch of salt. Pulse a few times, so all the dry ingredients are combined.
- Add butter and egg and whiz around until the mixture feels like wet sand. It should form a clump when squeezed together in your hand. Mind that processor blade; they are sharp!
- Remove the mixture to the tart pan, spread, and flatten to the sides and up the sides. Try to keep the crust an even thickness on the bottom and up the side. Use a flat measuring cup to aid in the crust spreading. Pack it down well (to reduce crumbling when serving)
- Place in the preheated oven for about 20 minutes until the crust is golden and your kitchen smells fantastic. Remove and cool before filling.
For the Filling
- In a 3-quart saucepan, add sugar and maple syrup, bring to a boil. Add one bag (half the amount) of cranberries and crystallized ginger and cook, stirring, about 2 minutes, until cranberries begin to release juice and pop. Turn off the heat and add in the other bag of cranberries. Remove to a large bowl set aside to cool for about 15 minutes.
- Preheat oven to 350°. Have prepared Almond Tart Crust ready and cooled.
- In a bowl, whisk together cream and corn starch. Whisk in the egg yolks, vanilla seeds, Irish Whiskey, and a pinch of salt. Fold together with the cooled cranberry mixture. Pour into the tart pan, place pan on a rimmed baking sheet (affiliate link) and bake for about 40 minutes, until filling bubbles but is not yet firm, and pastry browns. Cool in the pan before removing the sides.
- After the tart comes out of the oven, let it cool for a bit. Using a piping bag (and a tip of your choice), dot meringue around the tart. Or pile the meringue onto the tart and make pretty swirls. Use a kitchen torch to lightly brown the meringue tops or place under the broiler for a minute or two to brown the top.
For the Meringue topping:
- Beat the egg whites and cream of tartar until frothy. Gradually add the sugar continue beating until stiff peaks form.
Notes
*toast almonds in a 350° oven for 10-12 minutes until you can smell them. Take care they don’t burn!
**some other options, add 1/2 teaspoon cinnamon to the mixture, or the zest of one orange, then swap two tablespoons orange juice to the filling, in place of whiskey