Gluten Free Cranberry Frangipane Tart
Fangipane is essentially a ground nut paste filling that puffs beautifully when baked. This version is shot through with cranberries that peek out like buried jewels. What's more, it's spiked with orange zest and a decent splash of brandy. The crust tastes exactly like my great grandmother's shortbread, and when combined with the toasty, tart, nutty flavor of the filling, you have one showstopping dessert that is definitely worth the calories, and the somewhat lengthy preparation time.
Make the tart crust. Place tapioca flour, cornstarch, sweet rice flour, millet flour, salt, xanthan gum and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat lightly to combine. Add the butter, and mix on medium speed until the mixture becomes pebbly. Add the eggs and beat just until the mixture turns on itself. Turn out onto a board that's been lightly floured with tapioca flour and knead for one or two turns. Flatten dough into a disk, wrap in plastic and refrigerate for at least 2 hours (it can be stored for a few days in the fridge).
Remove dough from fridge and place on a board that's been lightly floured with tapioca flour. Roll out into a 12-inch circle. Using your rolling pin, carefully roll up the dough and transfer to a 9-inch tart pan with a removable bottom. Press dough into the pan, taking care not to stretch too much. Remove excess dough from the edges. Prick dough all over with a fork. Spray the shiny side of a large piece of foil with GF cooking spray and lightly press onto dough. Fill with pie weights (I used a very old one-pound pinto beans). Place pan in the freezer for 30 minutes while you preheat the oven to 375 degrees.
Remove from freezer and place directly into the oven. Bake for 20 minutes. Remove the foil and pie weights and bake for an additional 20 minutes or until the crust is lightly golden brown. Remove from the oven and cool completely. (Can be covered tightly and kept at room temperature overnight).
Preheat the oven to 350 degrees.
In the bowl of a food processor fitted with a steel-blade attachment, pulse the nuts with the flour blend until finely ground. Add the sugar, butter, egg, brandy and orange zest and pulse until smooth.
Spread into a pre-baked tart shell and dot with as many cranberries as you'd like. Bake for 45 minutes, or until filling is puffed and golden and cooked through. If necessary, test by inserting a toothpick near the center of the tart....it should come out clean. Serve with ice cream, whipped cream or just on its own.
Serving: 1sliceCalories: 692kcalCarbohydrates: 63gProtein: 6gFat: 48gSaturated Fat: 24gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 195mgSodium: 267mgPotassium: 126mgFiber: 2gSugar: 32gVitamin A: 1257IUVitamin C: 1mgCalcium: 37mgIron: 1mg