Cranberry Amaretto Bakewell Tart

The Cranberry Amaretto Bakewell Tart is a delicious and festive dessert that is perfect for any occasion. It is made with a sweet pastry crust, a layer of cranberry and amaretto filling, and a topping of almond frangipane. The tart is then baked until golden brown and served warm or at room temperature.

Ingredients

For the pastry crust: * 1 1/2 cups (187g) all-purpose flour * 1/2 teaspoon salt * 1/2 cup (113g) unsalted butter, cold and cut into small pieces * 1/4 cup (60ml) ice water For the cranberry and amaretto filling: * 12 ounces (340g) fresh or frozen cranberries * 1/2 cup (100g) sugar * 1/4 cup (60ml) amaretto liqueur * 1 tablespoon cornstarch * 1/4 teaspoon ground cinnamon For the almond frangipane: * 1/2 cup (120g) unsalted butter, softened * 1/2 cup (100g) sugar * 1 large egg * 1/2 cup (60g) almond flour * 1/4 cup (30g) all-purpose flour * 1/4 teaspoon almond extract

Instructions

To make the pastry crust: 1. Preheat oven to 375 degrees F (190 degrees C). 2. In a medium bowl, whisk together the flour and salt. 3. Use your fingers to work the butter into the flour until it resembles coarse crumbs. 4. Add the ice water 1 tablespoon at a time, mixing until the dough just comes together. 5. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes. To make the cranberry and amaretto filling: 1. In a medium saucepan, combine the cranberries, sugar, amaretto, cornstarch, and cinnamon. 2. Bring the mixture to a boil over medium heat, stirring constantly. 3. Reduce heat to low and simmer for 5 minutes, or until the cranberries have softened and the sauce has thickened. 4. Remove from heat and let cool slightly. To make the almond frangipane: 1. In a medium bowl, cream together the butter and sugar until light and fluffy. 2. Beat in the egg. 3. Stir in the almond flour, all-purpose flour, and almond extract. To assemble the tart: 1. On a lightly floured surface, roll out the pastry dough to a 12-inch (30cm) circle. 2. Transfer the dough to a 9-inch (23cm) tart pan with removable bottom. 3. Trim the edges of the dough. 4. Spread the cranberry and amaretto filling over the bottom of the tart crust. 5. Spread the almond frangipane over the filling. 6. Bake for 30-35 minutes, or until the crust is golden brown and the frangipane is set. 7. Let cool for at least 15 minutes before serving.

Tips

* For a sweeter tart, use more sugar in the cranberry and amaretto filling. * For a more tart tart, use less sugar in the cranberry and amaretto filling. * If you don't have amaretto liqueur, you can use another type of almond liqueur or even rum or brandy. * You can use fresh or frozen cranberries for this recipe. If using frozen cranberries, thaw them before using. * The Cranberry Amaretto Bakewell Tart can be served warm or at room temperature. It is also delicious served with a dollop of whipped cream or ice cream.