The first time I had this tart was at a local bakery near my college; I tried it and became instantly obsessed. Unfortunately, it was a seasonal item for the fall and I was graduating soon, so I couldn’t keep going back to buy it. I’ve made it my mission to recreate this amazing tart, and I think I’ve finally done it. It’s got a buttery crust, fruity but not too sweet filling, and has just a hint of almond that balances the flavors so well. And look how festive it looks!

Ingredients:

Crust (Pâte Sucrée from Once Upon a Chef)

• 1 stick unsalted butter, softened
• 1/3 cup white sugar
• pinch of salt
• 1 and 1/4 cup flour
• 1 egg yolk

Cranberries:

• 12oz (one bag) fresh cranberries
• 3/4 tsp ground cinnamon
• zest of an orange
• juice of half an orange
• 1/3 cup white sugar

Apples:

• 6-8 small apples, peeled, cored, and sliced
• juice of half a lemon
• 2/3 cup white sugar
• 3/4 tsp cinnamon
• 1 tbsp flour
• 2 tbsp water

Marzipan:

• 1/2 cup blanched almond flour
• 1/4 tsp almond extract
• 5 tbsp powdered sugar
• 2 tbsp water

Directions:

Crust:

1. In a stand mixer, cream the butter, sugar, and salt on medium speed for 2-3 mins or until the mixture is pale and creamy. Make sure to scrape the bowl with a spatula as you mix.
2. Add the flour and mix on low speed until the mixture looks like wet, clumpy sand. Add in the egg yolk and mix until the dough comes together.
3. Form the dough into a disc, cover with plastic wrap, and place in the fridge for 30 mins.
4. Spray a tart pan with nonstick cooking spray (I used an 11-inch tart pan). Rip off sections of the dough and use a rolling pin to roll it out thin, then use your fingers to press the dough into the pan. Continue pressing sections of dough into the pan until the dough is evenly in the pan, with no seams. Cover the tart pan and dough with plastic wrap and chill in the freezer for 30 mins.
5. Once the dough has chilled, remove the plastic wrap and bake the tart at 350F for 23-25 mins or until it is lightly golden. Let cool completely before filling.

Filling:

1. Combine all ingredients for the cranberries in a saucepan. Cook for 5 mins over medium heat or until the cranberries begin to break down. Remove the cranberries from the pan and transfer to a separate bowl.
2. In the same pan, add the apples, lemon juice, sugar, and cinnamon. Cook over medium heat for about 8 mins, or until the apples have softened and have begun to break down.
3. In a small separate bowl, mix the water and flour together into a slurry. Add to the apples and continue cooking until the mixture thickens.
4. Add the cranberries into the apples and mix until combined. Let the filling cool completely.
5. For the marzipan, add all ingredients to a blender and blend until smooth. The mixture should be thick but still spreadable.

Assembly:

1. Remove the cooled tart from the pan and transfer to your serving platter. Add the marzipan and spread evenly.
2. Add the apple cranberry filling on top and spread it out. Top with sliced almonds and serve!

Note: You can prepare the crust and filling ahead of time and store separately, then assemble once ready to serve. The tart can be stored at room temperature for up to two days.