From the Thermador and Tastespotting Ultimate Recipe Contest
Submitted by: Melissa Valeriote
Melissa combined two of her favorite recipes to create this holiday treat. It is easy to make but looks as if it took hours. Best part about it is that you can prepare the crust and keep it in the refrigerator for several days, which cuts down prep time when you are ready to bake the tarts. Looks beautiful on the holiday table!
Prep time 20 minutes
Bake time 45 minutes
2 1/2 cups All-Purpose flour
1 1/2 sticks cold unsalted butter
1/4 cup vegetable shortening
1/2 tsp salt
4 tbs ice water
3/4 cups chopped almonds
3/4 cups sugar
1/2 small orange unpeeled
4 cups blueberries
12 ounce cranberries
1 1/2 cup sugar
3 tbs cornstarch
Tart Crust (serves 8)
Blend together flour, butter, shortening, and salt in a bowl until mixture resembles coarse meal. Remove 1 cup of mixture and set aside for topping. Drizzle 4 tbs ice water over tart dough. Stir gently with a fork until incorporated. Turn out dough onto a work surface. Flatten into disc shape and wrap in wax paper and refrigerate for at least 1 hour or overnight.
Stir together almonds and sugar to reserved 1 cup of dough mixture. Put into a container and refrigerate.
Coarsely grind orange in processor. Transfer to medium saucepan. Add blueberries, cranberries, sugar, and cornstarch. Stirring constantly, boil mixture over medium heat until thick. (3 minute) Cool completely.
Preheat oven 375º
Roll out tart crust to 1/8 thick. Use individual tart pans as cookie cutters and cut dough. Press dough into bottom of each tart pan. Fill shells with berry mixture and generously sprinkle with topping. Place tart pans onto a cookie sheet lined with foil. Place on the center rack in oven and bake until crusts are golden and filling is bubbling, about 45 minutes. Cool in pans for about 15 minutes. Pop out of tart tins and place on cooling rack. Cool slightly and enjoy warm tarts.
Easy. Great to make ahead.