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Cranberry tart with strawberries and almond pastry cream.

Cranberry Strawberry Almond Tart

Amanda Valsamis
This strawberry jam tart is a delicious symphony of flavors and textures. The graham cracker crust provides a crumbly and slightly sweet base, offering a perfect contrast to the fruity burst from the layer of strawberry cranberry jam. The almond pastry cream adds a luxurious touch with its velvety texture!
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Prep Time 1 hour
Cooling and Assembling 3 hours
Total Time 4 hours
Course Dessert
Servings 12 slices

Equipment

  • Medium Saucepan
  • 10 inch tart pan with removable bottom
  • Mixing bowls
  • Measuring cups and spoons
  • Rubber Spatula

Ingredients
  

CRUST

  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ teaspoon cinnamon
  • ⅛ teaspoon salt
  • 7 tablespoon butter unsalted & melted

CRANBERRY FILLING

  • 1 cup strawberries chopped
  • 1 cup Cape Cod Select frozen cranberries
  • 1 tablespoon lemon juice
  • 2 tbsp water
  • 1 cup granulated sugar
  • 1 teaspoon cornstarch
  • 1 teaspoon water
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon almond extract

PASTRY CREAM

  • ½ cup sugar
  • 4 egg yolks
  • ⅓ cup cornstarch
  • 1 cup whole milk
  • 1 cup heavy cream
  • 2 tablespoon unsalted butter
  • ½ teaspoon vanilla extract
  • 1 teaspoon almond extract
  • pinch of salt

Instructions
 

CRUST

  • Preheat the oven to 350F. Butter a 10 inch tart pan with removable bottom
  • In a medium bowl, mix together the graham cracker crumbs, cinnamon, sugar, and salt
  • Pour in the melted butter, mix until completely combined
  • Press into the tart pan, going up the sides until its evenly distributed
  • Bake for 14 minutes
  • Set aside to cool down

CRANBERRY FILLING

  • Roughly chop the strawberries, about half inch dice
  • In a medium saucepan, place the frozen cranberries, strawberries, sugar, lemon juice, and water. Stir until combined
  • Bring to a boil and then simmer for about 15 minutes, stirring occasionally
  • Mix the cornstarch and water in a small bow, stir it into the berry mixture
  • Stir until all of the liquid is almost gone and thickened. Add the vanilla and almond extract off the heat, stir until mixed thoroughly
  • Place in the refrigerator to cool

PASTRY CREAM

  • Place the egg yolks, cornstarch, and sugar in a medium bowl, whisk until completely combined and homogenous
  • Place the heavy cream and milk into a medium saucepan, heat the mixture on medium heat until its simmering
  • Making sure your bowl is secure on the counter (place a wet towel underneath) pour half of the hot milk mixture SLOWLY while whisking constantly into the egg mixture, this is tempering the egg
  • Take the tempered egg mixture and pour it back into the milk mixture on the stove, whisking constantly
  • Keep whisking on the stove until it has thickened and its bubbling, at this point you can take it off the heat and add the butter, extracts, and salt
  • Whisk until combined and the butter is incorporated, pour into a bowl, place plastic wrap directly on the surface so it doesn't form a skin
  • Place in the refrigerator until cold

ASSEMBLING AND STORAGE

  • Pour the cold cranberry strawberry jam on top of the graham cracker crust, spreading it out evenly
  • Pour the cold pastry cream on top of the jam, spreading it out evenly
  • Finish with fresh berries

Notes

Use a tart pan with a removable bottom
Make sure you really butter your tart pan, the graham cracker crust will stick if you don't.
When making the jam, make sure you use cornstarch, it will thicken the mixture making it easier to cut and less messy. Taste the jam for sweetness, you may need more sugar depending on the cranberries and strawberries
Really whisk the egg yolks, sugar, and cornstarch, you do not want any lumps
Tempering eggs when making pastry cream can be stressful but the key to success is preparing everything beforehand, place a damp towel underneath the bowl of the egg yolks, granulated sugar, and cornstarch this will make it easier to pour the hot milk into the bowl while whisking, the bowl wont fly all over the place.
Constantly whisk while on the stove, you will know the pastry cream is done when it starts to bubble, take it off the heat immediately and add the butter and extracts. After you pour the finished pastry cream into the bowl, place plastic wrap directly on top, if you don't it will form a skin and it will ruin the texture
Refrigeration Instructions
Make sure you cover the pastry cream directly with plastic wrap or else it will form a skin. Store in the refrigerator for up to 5 days. The pastry cream must be refrigerated.
Freezing Instructions
The tart as a whole does not freeze well. The only component I would freeze is the graham cracker crust.