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Lingonberry Cardamom Tart

Lingonberry Cardamom Tart is as beautiful as it is rich, tart, sweet, spicy, savory and delicious, which will soon make it a family favorite.
Prep Time1 day 1 hour 30 minutes
Cook Time1 hour 25 minutes
Author: Barrett Bridenhagen of Dirty Laundry Kitchen

Ingredients

  • 1 ½ cups about 5 ounces fresh cranberries
  • ½ cup plus ⅓ cup granulated sugar plus more for sprinkling
  • 1 tablespoon water
  • 1 egg white
  • 8 ounces lingonberry jam
  • 10 tablespoons unsalted butter room temperature
  • 3 large eggs
  • ½ teaspoon pure vanilla extract
  • 6 ounces about 1 ¼ cups slivered almonds
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cardamom
  • ¼ teaspoon salt

Pâte Sucrée Ingredients

  • 1 ¼ cups all-purpose flour
  • 4 ½ teaspoons granulated sugar
  • ¼ teaspoon salt
  • 1 stick cold unsalted butter cut into small pieces
  • 1 large egg yolk
  • 2 tablespoons ice water

Instructions

  • To start, make the pâte sucrée.
  • Pulse flour, sugar, and salt in a food processor until combined.
  • Add butter, and process until mixture resembles coarse meal, about 10 seconds.
  • Lightly beat yolk with ice water.
  • With processor running, add yolk mixture in a slow, steady stream through the feed tube and process until dough just holds together (no longer than 30 seconds).
  • Turn out onto a work surface and shape into a disk.
  • Wrap in plastic, and refrigerate for at least 1 hour (or up to 2 days). In the meantime, fantasize about this. Cranberry Almond Lingonberry Torte plated
  • Put fresh cranberries, ⅓ cup sugar, and the water into a saucepan over medium heat and cook. Cranberry Almond Lingonberry Torte berries and sugar
  • Stir to dissolve sugar, until cranberries have just softened. 3-5 minutes. Cranberry Almond Lingonberry Torte cranberry candy
  • Remove from heat and cool completely.
  • On a lightly floured work surface, roll out pâte sucrée dough to a 12-inch circle, ⅛ to ¼ inch thick.
  • Transfer to an 8-by-2-inch springform pan, pressing crust into bottom and up sides. Trim excess flush with rim. Refrigerate 30 minutes.
  • Preheat oven to 350° F. Prick tart crust all over with a fork.
  • Line dough with a parchment round and fill with pie weights (or dried beans). Cranberry Almond Lingonberry Torte blind bake
  • Bake 10 minutes.
  • Beat egg white.
  • Remove weights and parchment and brush crust lightly with egg. Return to oven and bake until pale golden (25 minutes). Reserve remaining egg white.
  • Let crust cool in pan on a wire rack for 10 minutes.
  • Raise oven temperature to 375° F.
  • Spread jam over bottom of tart crust. Cranberry Almond Lingonberry Torte lingonberry lining
  • Beat butter and remaining ½ cup sugar with a mixer on medium-high speed until pale and fluffy (3 minutes).
  • Add eggs, 1 at a time, beating well in between. Beat in vanilla.
  • Reduce speed to medium. Slowly add ground almonds, cinnamon, and salt and beat until just combined. Cranberry Almond Lingonberry Torte filling
  • Spread mixture over jam-covered crust. Cranberry Almond Lingonberry Torte lined with filling
  • Bake tart until filling is set and has darkened slightly (45+ minutes. If top darkens too quickly, cover loosely with foil).
  • Remove tart from oven, brush top with remaining egg white and sprinkle with sugar. Return to oven, and bake for 5 minutes more.
  • Let cool on a wire rack for 15 minutes.
  • To serve, remove from pan and top with candied cranberries. Slice. Cranberry Almond Lingonberry Torte slicedAdd a dollop of crème fraîche to bring it to the next level. And who wouldn’t want to do that?

Notes

Easy to spread this recipe out over a couple of days. Make a day ahead if you like. Store on the counter, wrapped. Serve warm or room temperature.
Adapted from Martha Stewart