Cranberry Frangipane Tartlet with Berry Duo Coulis

I borrowed this wonderful no-shrink tart dough recipe from smitten; my only misfortune was blind-baking the crust slightly too long. The long refrigeration/freezing of the dough appears to prevent shrinking during baking; however, I put pie weights in mine just in case.

Tart Dough

- 1.5 cups AP flour
- 1/2 cup confectioner's sugar
- 1/4 tsp salt
- 1 stick chilled diced butter
- 1 large egg yolk
- vodka

1. After forming dough, put in refrigerator for 2 hrs.
2. After rolling out dough into tart pan, freeze for 30 min to 1 hr.
3. Bake at 375 degrees for 15-20 min.
   

Cranberry Frangipane Filling

- 1.25 cups almond flour
- almond extract
- 1/3 cup sugar
- 1 stick butter
- 2 medium eggs
- fresh cranberries

1. Mix everything but the cranberries together.
2. Pour into tart shell.
3. Press cranberries into surface of dough + filling.
4. Bake at 350 degrees F for about 50 min.
5. Serve with Berry Duo Coulis (cranberry + blueberry + Grand Marnier + softened in orange juice).
6. Enjoy

It helps to have a squeeze bottle to dispense your sauces.