Pistachio Frangipane and Cranberry Tart

Directions

1. With your mixer on low: Cream butter, sugar and salt together. Do not aerate!

   Stop the mixer to scrape the bowl a few times. You should end up with a smooth, but not fluffy mixture. 

   Add in eggs one at a time, scraping between additions. 

   Add vanilla. Mix till incorporated.

   Scrape again. 

   Add flour, mix on low till a smooth dough is formed.

   Wrap in plastic wrap, refrigerate for at least 1 hour. 

   Roll out to 3mm thick, place in a tart tin. Gently press into tin, use rolling pin to trim. Poke the base of the shell with a fork a few times.

   Place the tart shell in the refrigerator to chill for at least 30 mins or until firm and set, otherwise the shell will collapse while baking. 

   Bake at 325* f for 12-15 mins, or till blond to light golden brown in color.

   
   

For the Pistachio Frangipane

1. Start by making your hazelnut meal.

   Preheat oven to 325*F

   Measure out about 2 cups of whole pistachios, place them on a baking tray.

   Toast in the oven for 4 minutes, then rotate the tray. Bake for another 3-4 mins.

   When done the pistachios will be fragrant and lightly golden brown. 

   
   

   Process the pistachios in a food processor until they resemble a fine meal, it will look very similar to almond meal, but a bit “wetter” due to the higher fat content in pistachios. 

   
   

   In a stand mixer, or with a hand mixer:

   Cream together butter and sugar, scraping down the sides of the bowl a few times with a spatula to prevent un-mixed butter lumps. 

   Mix on medium speed, you want to fluff this mixture up.

   Add eggs and extracts, mix till combined.

   Add in pistachio and almond meals, flour, and salt, mix till combined and smooth, stopping to scrape a few times.

   
   

   Frangipane can be used in many recipes including croissants and tarts! Try baking in a tart shell with your favorite fruits. You can also switch out ⅓ -⅔ of the almond meal with another type of ground nuts, pistachios and hazelnuts are always great! 

   
   

For the Cranberry Compote

1. Add cranberries, sugar, salt, and orange zest and juice to a heavy bottom sauce pan, bring to a boil, reduce heat to medium/medium-low and simmer for 15-20 mins stirring occasionally.  When done the compote will thicken and when you draw the spoon the spoon through it you should be able to see the bottom of the pot. 

   Remove from the heat, add the bitters and stir in. 

   Transfer into a container and chill

   
   

For Tart Assembly and Baking

1. Preheat oven to 325*F.

   Par bake your shell using the above directions.

   Add about 1 ½ - 2 cups of frangipane to the tart shell, gently spread evenly across the shell using a small off-set spatula or silverware tablespoon, the tart shell should be ⅔-¾ full of the frangipane.

   Top with a few dollops of cranberry compote and swirl in.

   Bake for 30-40 mins rotating halfway through. When finished the frangipane will be light golden brown all over, with some medium/dark golden brown patches around the edges. 

   Allow to cool slightly, and enjoy!

   
   

   Once it has been cut into, wrap any leftovers and store at room temp for up to 2 days.