A sweet white chocolate drizzle perfectly balances the tangy cranberries in my signature holiday dessert. I also make this tart for local coffee houses and restaurants. —Trisha Kruse, Eagle, Idaho
Sugared Cranberries
Ingredients
- 1/2 cup slivered almonds, toasted
- 3 tablespoons sugar
- 1-2/3 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup butter, melted
- 1/4 cup heavy whipping cream
- 2/3 cup white baking chips
- filling:
- 2 cups fresh or frozen cranberries
- 1 cup sugar
- 1/2 cup dried cranberries
- 1/3 cup orange juice
- 2 tablespoons butter
- topping:
- 2/3 cup white baking chips
- 2 teaspoons shortening
- 1/3 cup slivered almonds, toasted
Directions
- Preheat oven to 375°. Place almonds and sugar in a food processor; pulse until almonds are ground. Add flour and salt; pulse until blended. Transfer mixture to a small bowl; stir in melted butter and cream. Press onto bottom and up side of an ungreased 9-in. fluted tart pan with removable bottom.
- Bake 15-18 minutes or until lightly browned. Remove from oven; sprinkle baking chips evenly over bottom. Cool on a wire rack.
- In a saucepan, combine filling ingredients; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until slightly thickened, stirring occasionally. Pour over baking chips in pan.
- Bake 20-25 minutes or until filling is bubbly and crust is golden brown. Cool on a wire rack. Refrigerate 2 hours or until cold.
- For the topping, in a microwave, melt baking chips and shortening; stir until smooth. Drizzle over tart. Sprinkle with almonds.
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