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A Jewel-Hued Tart for Blissful Indulgence

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Delightful Sunday Reader,

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The crisp kiss of autumn breezes calls for jewel-toned delights!

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Let us gather ruby-red cranberries, velvet almond meal, and summer's last citrus from the market for a spectacle of a tart.

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In the kitchen, sweet orange perfume mingles with the toasted nuttiness of almonds as we hum and prepare the frangipane filling.

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Rolling out the pastry together, thick tart pan lined, our hands work in harmony.

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We gently fill the shell with garnet and amber hues, envisioning the first regal slice.

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A dusting of powdered sugar crowns this majestic dessert, along with crushed amaretti for crunch and delight.

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The table set simply with candlelight, woven linens and maples leaves gathered on our walk completes the stage.

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Now we raise a forkful of aromatic magic - the medley of flavors a symphony on the tongue.

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Each festive bite warms from within as we trade stories and smiles.

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A pause together to savor life's beauty and baker's craft.

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However you indulge, may your spirit feel nourished, body and soul.

With Love and Bliss,

Milady A

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Cranberry Almond Tart

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Crust:

• 150g all-purpose flour
• 40g powdered sugar
• 115g cold unsalted butter, cubed
• 1 egg yolk
• Pinch of salt

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Filling:

• 100g fresh cranberries
• 1 tbsp cornstarch
• 100g sugar
• 100g almond paste/marzipan
• Zest of 1 orange
• 2 eggs
• 80ml heavy cream

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Topping:

• 2 tbsp crushed amaretti cookies or cranberries, or any creative topping that sparks your flavors!
• Powdered sugar for dusting

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Instructions:

1. Make the crust: In a food processor, pulse together the flour, powdered sugar, and salt. Add cubed cold butter and egg yolk. Pulse until mixture begins to clump together. Form into a disk, wrap in plastic, and chill 30 minutes.
2. Make the filling: In a bowl, toss cranberries with cornstarch and 2 tbsp sugar until coated. Set aside. Beat together almond paste, orange zest, eggs, cream, and remaining sugar until smooth.
3. Pre-heat oven to 175°C. On floured surface, roll out chilled dough to 3mm thickness. Press into a 23-25cm tart pan with removable bottom. Trim edges.
4. Arrange coated cranberries evenly over tart shell. Pour almond filling over them, spreading evenly. Bake 30-40 minutes until golden brown. Cool completely on a wire rack.
5. Before serving, dust with powdered sugar and sprinkle crushed amaretti or creative topping over top. Enjoy!

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​Our Mailing Address is: De Ghelderodelaan, 1780 Wemmel, Belgium.
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