Cranberry and Almond Praline Tartlets
For the shortbread tart case:
- 500g butter, cubed
- 750g flour
- 250g sugar
- 1 egg yolk
For the filling:
- 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 quill
- 150g cranberry jelly
- 100g sugar
- 80g almonds, chopped
- 500g mascarpone
To make the shortbread tart case:
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.
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.
To make the filling:
Simmer the apples, apricots and cranberries with ½ cup – 1 cup water until softened. Add the sliced ginger preserve and syrup, cinnamon quill and cranberry jelly.
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.
Fill the shortbread cases with a spoonful of mascarpone, then top with the cranberry filling and almond praline. Serve on Le Creuset Dinnerware