Cranberry Almond Tarts (Almond Flour)

This recipe for cranberry-almond tarts is from New York City's How Sweet It Is bakery.

½ recipe Almond Tart Dough
flour, unbleached, for work surface
1 recipe Frangipane
1 lb fresh cranberries
1 cup almonds, toasted. sliced, blanched
1 recipe Caramel

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

Place one disk of dough on a floured work surface, sprinkle dough with flour, and roll out to ¼" thick. Cut out 25-30 circles using a 2¼" round cutter, re-rolling dough once if necessary. Place each circle in a 1¾" nonstick petit four brioche mold, gently pressing down on the bottom and sides. Place filled molds on a baking sheet, transfer to a freezer for 20 minutes.

Transfer baking sheet to oven and bake tart shells until golden brown, 12-15 minutes. Transfer tart shells, in their molds, to a wire rack to cool completely.

Place frangipane in pastry bag fitted with a small, plain round tip. Fill each tart shell with ¼ tsp. frangipane. Place tart shells, in their molds, on a baking sheet and transfer to oven. Bake until frangipane springs back when touched with your fingertip, 15-17 minutes. Transfer tart shells to a cooling rack, let cool completely.

In a large bowl, mix together cranberries, almonds, and enough caramel to hold cranberries and almonds together, about 1 cup.

Remove almond tarts from their molds and place on a parchment paper-lined baking sheet. Spoon cranberry mixture on top of frangipane, transfer to oven and bake until cranberries just begin to pop, 6 to 8 minutes. Drizzle with caramel and serve.

Makes 30 tarts.