As a hectic weekend ended and got spilled over into this week too it’s time to slow down for the next week or so and savour the moments.
And in that truly happy state of mind I turned to baking a recipe that I am trying to make some variant 🙂
The Cranberry Almond tarts that I baked for the US Cranberries LBB Bangalore Masterclass in Vegan Baking 2 weeks ago . The pastry crust has the goodness of almond butter and I personally think the flavour combination of almond butter, cane sugar and cranberries works very well.
Recipe of crust –
1 cup wholewheat flour,
1/2 cup powdered oats,
50 grams Almond Butter ( I used Jus Amazin)
1 tbsp cane sugar
Cold water only to bring it together.
For the filling –
1 tbsp oats flour
2/3 cup cane sugar
3 cups cranberries
Lemon zest from 1/2 a lemon
1/2 cup of water
Method – Rub the butter into the flour mix, cling wrap it and keep it in the freezer for 15-20 minutes as you prepare the filling. If there is a need to bring the dough together you can do it with some tbsp of ice-cold water. Please note that the dough should be rollable.Blind bake the crust at 175-180 degrees C for 20-25 minutes in the pre-heated oven.
For the filling, boil the water and sugar together. Add the cranberries, lemon zest to it. Take it off from the heat. Stir in the flour to it. Mash the cranberries a little bit. Do not puree them, to retain the chunky texture.
Spoon them into the pre-baked tart crusts. Top them with sliced almonds and then bake for 20 minutes at 180 degrees C.