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Cranberry Almond Tartlets



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Friday, November 10, 2006

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Cranberry Almond Tartlets
Bon Appétit Archives

Cranberry Sauce:
1 1/2 cups cranberries
1/3 cup sugar
1 tablespoon water
3 tablespoons Amaretto

Almond Cream:
6 tablespoons whole blanched almonds
1/4 cup sugar
1 egg
1 egg yolk
7 1/2 tablespoons well-chilled unsalted butter, cut into pieces
1 tablespoon Amaretto

Toasted Almond Pastry:
2 tablespoons almonds, toasted
1 1/2 teaspoons sugar
6 tablespoons well-chilled unsalted butter, cut into 6 pieces
1 tablespoon Amaretto
1/8 teaspoon salt
3/4 cup plus 3 tablespoons unbleached flour
Powdered sugar

For Cranberry Sauce:  Heat cranberries, 1/3 cup sugar and water in heavy small non-aluminum saucepan over low heat, stirring until sugar dissolved. Increase heat and bring to boil. Reduce heat and simmer until berries pop, about 10 minutes. Cool slightly. In food processor fitted with steel knife process cranberry mixture until almost smooth, stopping once to scrape down sides of work bowl, about 2 minutes. Add Amaretto and blend 5 seconds.  (Can be prepared 1 week ahead. Cover and refrigerate. Before using process with steel knife until almost smooth.)
For Almond Cream
:  In food processor work bowl fitted with steel knife mince nuts with sugar until nuts are as fine as sugar, about 2 minutes.
Add egg, yolk, butter and Amaretto and process 2 minutes, stopping once
to scrape down sides of work bowl. Remove from work bowl. (Can be prepared 3 days ahead. Cover and refrigerate. Bring to room temperature before using.)
For Toasted Almond Pastry
:  In food processor work bowl fitted with steel knife, mince almonds with sugar until nuts are as fine as sugar, about 1 minute. Add butter and chop coarsely, using 4 to 5 on/off turns. Add Amaretto and salt and blend until butter is the size of small peas, about 6 seconds. Add flour and process just until dough begins to gather together; do not form ball. Transfer to plastic bag. Working through bag, roll dough into a 6-inch log. Chill until firm, at least 1 hour. (Can be prepared 3 days ahead
and refrigerated or 4 months ahead and frozen. Thaw in refrigerator until
just firm.)
Cut almond pastry into 12 rounds. Roll each out between sheets of plastic wrap or waxed paper to a 3 1/2-inch round. Arrange in twelve 3-inch tart pans. Press dough into pans. Pierce bottom and sides of dough with fork.  Arrange pans on a large baking sheet. Refrigerate or freeze until firm.
Position rack in center of oven and preheat to 375 degrees F. Line each tart pan with a 4-inch square of foil, carefully pressing into bottom and folding over upper edge of dough. Bake 10 minutes. Remove foil and continue baking until lightly browned, about 3 minutes. Spread 1 generous tablespoon cranberry sauce over bottom of each tart. Top each with about 1 tablespoon almond cream. Bake until filling is set and lightly browned, about 14 minutes.
Transfer to rack and cool 5 minutes. Remove tarts from pans. Cool completely. (Can be prepared 1 day ahead and stored in airtight container.)  Just before serving, sprinkle powdered sugar over top of each tart.

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