Cranberry and Almond Praline Tartlets

DIFFICULTY
Average Average
COOK TIME
Under 2 hrs. Under 2 hrs.
SERVES
10+ 10+
Cranberry and Almond Praline Tartlets
Main ingredients
  • Fruit
Ingredients
Method

Ingredients

  • 500g butter, cubed
  • 750g flour
  • 250g sugar
  • 1 egg yolk
  • 125g dried apples, finely chopped
  • 200g soft dried eating apricots, finely chopped
  • 100g dried cranberries, finely chopped
  • ½ cup ? 1 cup water
  • 2 tsp sliced ginger preserve and syrup
  • 1 cinnamon stick
  • 150g cranberry jelly
  • 100g sugar
  • 80g almonds, chopped
  • 500g mascarpone

  • Method

  • 1
    To make the shortbread tart case:
  • 2
    Add cold cubed butter, flour and sugar to a food processor and blitz to a breadcrumb-like texture, before working in the egg yolk to bring the dough together. Take care not to overwork the dough. Wrap in cling film and chill for 20 minutes.
  • 3
    Preheat the oven to 150°C. Roll a third of the shortbread dough between two sheets of baking paper until 1cm thick, then cut out circles to fit your tart cases. Press the circles into the cups of a Le Creuset TNS Bakeware 6 Cup Fluted Tart Tray, then bake for 20 minutes, or until golden brown and crisp. Remove from the oven and leave to cool.
  • 4
    To make the filling:
  • 5
    Simmer the apples, apricots and cranberries with ½ cup ? 1 cup water until softened. Add the sliced ginger preserve and syrup, cinnamon stick and cranberry jelly.
  • 6
    For the praline, melt 100g sugar in a dry pan until caramelised without stirring. Once golden, pour over the chopped nuts and leave to set on baking paper before crushing or breaking into shards.
  • 7
    Fill the shortbread cases with a spoonful of mascarpone, then top with the cranberry filling and almond praline. Serve on Le Creuset Dinnerware
  • 8
    Cook's notes:Any excess shortbread dough can be frozen in balls that have been wrapped in clingwrap. Simply leave out to thaw before using.