Almond Frangipane Tart

The tart has, as its base, frangipane - an almond-based pastry filling. Let’s begin with the filling.

Almond Frangipane Filling

Ingredients

1/4 cup plus 2 tbsp sugar

1/4 cup plus 1 tbsp almond paste

2 large organic eggs

1 stick unsalted organic butter, at room temperature

3/4 tsp pure vanilla extract

3 drops dōTERRA Wild Orange essential oil

3 tbsp unbleached all-purpose flour

1/4 tsp baking powder

1/4 tsp kosher salt 

Preparation

Beat sugar, almond paste, and one egg in a stand mixer fitted with a paddle attachment on medium until blended. Add the butter, vanilla, and wild orange essential and beat until smooth. Scrape down the bowl, then beat in the remaining egg.

In a separate bowl, briefly whisk the flour, baking powder, and salt. Add to the butter mixture and beat at low speed until just absorbed.

Transfer the mixture to a covered container and chill for at least 1 hour.

Tart Crust

Ingredients

1 stick organic unsalted butter, softened

1/4 cup, plus 1 tbsp granulated sugar

1 large egg yolk

1-1/4 cups all-purpose flour

1/4 tsp kosher salt

Preparation

Add butter and sugar to a stand mixer and beat until light and fluffy. Scrape down the bowl, then beat in the egg yolk. Combine the flour and salt, then add to the bowl, beating on low speed until just incorporated.

Place dough in a 9-inch round fluted tart pan. Using fingertips, press the dough evenly across the bottom and up the sides of the pan to cover in a very thin (1⁄8-inch) layer; trim and reserve any remaining dough. Dock the dough every 2 inches with a fork. Place the tart pan on a baking sheet; freeze for 10 minutes or until firm.

Meanwhile, set a rack in the top third of the oven and preheat to 350°.

Topping

Ingredients

3/4 cup frozen cranberries, thawed

3 tbsp sugar

1/4 cup raw unsalted pistachios, chopped - leaving some whole

1 tsp honey

Confectioners sugar for dustin

Building the Tart

Mix cranberries in the sugar and toss well.

Add the frangipane to the center of the tart crust and spread evenly all the way to the edges. Individually place the cranberries on the frangipane in whatever pattern you like, leaving room between the berries. 

Bake the crust and filling until the top is lightly browned, about 40 minutes. If the filling begins to puff, it will settle back down. 

Remove the tart and let cool for 5 minutes, and then carefully transfer the tart pan to a cooling rack.

In a small bowl, mix the pistachios well with the honey. Top the tart with small clusters of the honeyed nuts.

Just before serving, untold the tart and dust with confectioners sugar.