- 4 cups (1 lb) cranberries (fresh or frozen, defrosted)
- 1 1/4 cups sugar
- 1/2 cup water
- pinch of salt
- mix together and place over medium high heat to bring to a boil then reduce the heat with the lid on and let the berries pop!
- Check in 8-10 minutes to make sure the berries have all popped and shriveled down.
- Remove from the heat
While the above is going on whisk together
- 3 large egg yolks
- 2 tsp corn starch
- Place the cranberries in the food processor while warm and add in the egg mixture and process until smooth.
- Cool for 45 minutes to 1 hour until the mixture is 120-125 degrees.
While the filling cools make the crust:
- 1 cup almond flour (4 oz)
- 1/2 cup cornstarch (2 oz)
- 1/3 cup sugar
- 1/2 tsp salt
whisk to mix and break up any lumps
add in:
- 6 tbsp melted, cooled butter
- 3/4 tsp almond extract
Note: you want to use a wooden spoon for this part because its a little sticky.
- Press out into a bottom-free tart pan, making sure to get the edges as well.
- Bake on sheet pan in middle rack at 350 degrees for 20 minutes until golden (turn at halfway)
- Allow to cool
- Check again to make sure the filling is 120-125 degrees (a skin may have formed but that's okay.
- While still in processor, add in 4 tbsp room temperature butter and pulse to mix well and thicken.
- Strain out the seeds and any skin
- Pour into shell, retaining 2 tbsp for later
- Place in the fridge to firm up
To decorate the top:
- 1 cup heavy whipping cream
- 1 tbsp sugar
- Whisk together and add in the 2 tbsp of reserved cranberry fill
Chill with the pie
Once the pie has firmed, whip the cranberry-cream mixture to stiff peaks and use it to decorate the tart just before serving.
Hint: Keep chilled after decorating!