yay for harvest thanksgiving! gave me reason to bake :)

i had leftover cranberries... so i decided to make cranberry almond tartlets! i could not find a 9-inch tart pan so i bought 6 4-inch tart pans. they're very cute! having a food processor makes things so much easier. i made this over the course of 3 days since there wasn't enough time. i made the crust first and supposedly it makes 12 4-inch but i only got 6. i must've done something wrong but it turned out alright...

blind baking is scary and the crust slightly shrunk, but it was fine. then i made the filling. caramel is not really my friend. the caramel seized when i added the butter and cream mixture and i heated it, but it was stuck...but most of it was still fine. i mixed it with the frozen cranberries and almonds.

then fill it in the pre-baked shells and bake! as you can see, i overfilled the filling cause there was extra...but its okay...

so overall, i think it turned out right. i liked the tartness of the cranberries against the caramel and the nice crunch from the almonds and the flakiness of the crust. a little complicated and time consuming but good!

cranberry almond tart, recipe courtesy of smitten kitchen

i love tarts. no fear of tarts anymore :)

- n

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