Cranberry Almond Honey Tart - Recipe by Laura Vitale - Laura in the Kitchen Episode 208

almond flour

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

Oat flour is a gluten-free option, while all-purpose flour is more budget-friendly.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

sliced almonds

🥗Healthier: pumpkin seeds

💰Cheaper: chopped walnuts

Pumpkin seeds provide a nut-free alternative, while walnuts are often less expensive.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free, while margarine is a budget-friendly substitute.

Roll out the pre-made pastry dough to about 10.5 to 11 inches and place it in a 9-inch tart pan with a removable bottom.

Preheat the oven to 400°F.

In a large pan over medium heat, combine water and granulated sugar without stirring, just swirling to avoid sugar crystals.

Add cubed unsalted butter to the pan and bring the mixture to a boil, then increase to medium-high heat and cook for about 7 minutes until it reaches a deep amber color.

Remove from heat and carefully add heavy cream, stirring until incorporated. Be cautious as it will bubble up.

Add honey to the mixture, using a non-stick spray on the measuring cup to help it pour out easily.

Zest a quarter of an orange into the mixture and stir well.

Add sweetened dried cranberries and slivered almonds to the mixture and stir until well combined. Let it cool for about 20 minutes, then add salt and stir again.

Roll out the second piece of pie crust to about 10 inches in diameter for the top of the tart.

Beat 1 egg with about a tablespoon of water to create an egg wash.

Pour the cooled mixture into the tart shell, smoothing it out. Brush the edges of the tart shell with egg wash.

Place the rolled-out top crust over the filling, sealing the edges without stretching the dough. Trim excess dough with a pairing knife.

Make small slits in the top crust to allow steam to escape.

Brush the top crust with the remaining egg wash and optionally sprinkle with raw sugar for texture.

Place the tart on a baking sheet to catch any spills and bake in the preheated oven for 25 to 30 minutes until the crust is golden and the filling is bubbly.

Let the tart cool completely for a few hours before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens