Cranberry-orange Tart with Caramel Garnish
- For the dough
- 100 grams Pastry flour
- 50 grams ground, peeled almonds
- 1 egg
- 1 pinch salt
- 30 grams sugar
- 60 grams cold butter
For the dough, knead nuts with flour, egg, salt, sugar and butter until smooth. Wrap in plastic wrap and refrigerate for 20 minutes. Preheat oven to 200°C (approximatey 400°F).
For the filling, mix orange marmalade with mascarpone, crème fraîche and eggs until smooth. Stir in sugar and vanilla pudding powder. Add cranberries and stir.
Remove dough from refrigerator, divide into 6-8 pieces and roll each out into a shape slightly larger than a tart pan. Line pans with dough. Pour in filling mixture, smooth and sprinkle with powdered sugar. Bake in preheated oven for about 25-30 minutes. Cool and place on a wire rack.
For the caramel, carmalize sugar until golden brown. Grease a ladle with oil and use to stir and remove caramel when ready. Remove tarts from pans and place on dessert plates. Pull caramel over tarts to make a design and serve.