½teaspoonorange zest(you need about half a small orange for that)
For the fruit filling:
2tablespoonsgranulated sugar
1teaspooncorn starch
¾teaspoonground cardamom
2Granny Smith apples
½cup(45 grams) fresh cranberries
Instructions:
For the crust:
Roll out the pie crust dough on a floured surface. Fit the dough into a 9-inch non-stick tart pan with removable bottom. (If you use the pie crust recipe I recommend, you don't need to grease the tart pan.)
Transfer the pan to the freezer. Chill for at least 15 minutes while you make the frangipane and prepare the fruit. Heat the oven to 375 degrees F.
For the frangipane filling:
With an electric mixer or a standing mixer, whip the butter and the sugar until well combined and creamy.
Whip in almond flour, eggs and vanilla extract. Continue to whip until the mix turns pale and fluffy, scraping down the sides of the mixing bowl as needed.
Using a rubber spatula, stir in all-purpose flour, salt and orange zest. Transfer to the fridge until you're ready to assemble the tart.
For the fruit filling:
Whisk sugar, corn starch and cardamom together in a large bowl. Set aside.
Peel, core and slice the apples.
Toss apple slices and whole cranberries with the sugar mix until well coated.
To assemble and bake the tart:
Fill the frangipane filling into the tart crust using an offset spatula or a rubber spatula.
Stick the apple slices into the frangipane filing vertically in a spiral pattern. (You may have a few slices left over.)
Add the cranberries on top.
Set the tart pan on a baking sheet**. Bake until the filling is golden-brown and the center is firm to the touch, 50 to 60 minutes. (Check the tart after 45 minutes. If the edges get too dark before the center is fully baked, lay strips of aluminum foil on the dark spots. That will prevent further browning.)
Let the tart cool, then release it from the pan and serve.
Notes:
*I recommend this pie crust recipe.**The baking sheet will catch any melted butter that may leak out of the tart pan.