cranberry frangipane tarts

By á-7976

Ingredients

• 6 cups fresh cranberries
• 4 strips orange zest - 3 in
• 1/2 tsp ground cinnamon
• 1 cup plus 2/3 c sugar
• 2 recipes 2 pie pastry
• 2 tubes or cans 7-8 oz each - almond paste, crumbled
• 1/2 cup butter, softened
• 1/2 tsp salt
• 4 lg eggs
• 4 tsp vanilla extract
• 1/2 c flour

Preparation

Step 1

preheat oven to 375. in lg saucepan, combine 1/2 of cranberries, orange zest, cinnamon, and 1 cup sugar. cook on med 8-10 min or until some berries have burst. stir in remaining berries. chill until cold.
on floured surface with floured rolling pin, roll 1 disk pastry to 1/8 inch thick oblong. cut out 3 6inch circles. tuck each into 4.5 inch tart pan with removable bottom. trim excess pastry. repeat with remaining pastry and 9 more pans.
place pans on cookie sheets; freeze 20 min. line each with parchment paper; fill with pie weights or dried beans. bake 12 min or until dry. remove parchment and weights and bake another 8-10 min or until just golden.
meanwhile, in food processor, pulse almond paste, butter, salt and remaining 2/3 cup sugar until combined. pulse in eggs and vanilla until smooth. pulse in flour until just combined. pour filling into warm tart shells. bake 18-20 min or until top is golden and set. cool completely on wire rack. to serve, discard zest from cranberry mixture, then divide among tarts.