There is nothing that excites me more than planning the Thanksgiving menu and organizing weeks before (well maybe second to anything that that comes fresh out of the oven.) That said, there is nothing that stresses me out more than the actual cooking and baking the day of Thanksgiving. The pressure builds, the dirty dishes pile up, the sweat drips down your face, and the hungry guests shout in the living room (I’m guessing they are watching football, I’m not big on sports). This year was no exception. But I wouldn’t have it any other way. I love this holiday for the reason that it celebrates food just as much as the family we spend it with. I always take a minute to look at the table before we dig in, to take in the beautiful colors and variety of vegetables. It’s mesmerizing. The big bird with crackly, buttery skin and every kind of side dish you can imagine are staring back at you. It’s worth all the stress leading up to this moment. Each year you do it all over again. Now that Thanksgiving is over, I cannot wait for next year’s stress and surprises to visit again.

Let’s talk about the dessert. I think it’s better to take an hour or so to digest the Thanksgiving dinner before you dig into the dessert. That way you appreciate it more rather than stuffing it down to make the host happy. Take a moment, undo that button that’s digging into your belly and save the plans to go to the gym for later. Finally, dig into your dessert and melt away with its decadence. And on that note, I would like to introduce you to this freckly beauty: Cranberry Frangipane Tart. This is perfect for any fall/winter occasion. I don’t even know if I can explain the almond explosion that happened in my mouth when I took a bite of this tart. The cranberries were a special surprise that couldn’t be a better pair to the sweet and nutty frangipane. It was one of those tarts that you just know you will be making again and soon.

Cranberry Frangipane Tart (adapted from Sweet by Valerie Gordon)

To make the Sweet Tart Dough:
Put 1 1/4 plus 2 tbsp. all-purpose flour,1/2 cup confectioners’ sugar, and 1/2 tsp. salt into a medium bowl and mix together with a fork or a whisk. Cut in 4 1/2 tbsp. cubed and chilled unsalted butter using a pastry blender or a fork, until the mixture resembles coarse crumbs. Drizzle 1 medium egg, beaten over the dough and knead the dough just a few times until the egg is incorporated.
Remove the dough from the bowl and form it into a disk. Wrap in plastic wrap and refrigerate for at least 2 hours.
To make the Frangipane:
In a bowl of a stand mixer fitted with paddle attachment, beat 2 1/2 cups almond flour (you can also grind whole almonds in a coffee grinder to make almond flour), 2/3 cup granulated sugar, 3 large eggs,2 tsp. vanilla extract, 1/2 tsp. salt,and 2 tbsp. melted unsalted butter, melted together until fully combined, about 1 minute.
To make the stewed cranberries:
Put 1 1/2 to 2 cups frozen cranberries, 3/4 cup granulated sugar, orange peel from 1/2 of an orange, and 1 cinnamon stick into a medium saucepan and cook over medium heat, stirring frequently for 5 minutes, or until the cranberries just begin to release their juices. Remove from the heat and cool completely. Discard the orange peel and cinnamon stick.
Putting it all together:
Remove the dough from the refrigerator and place on a floured surface. Using a rolling pin, roll the dough out into a 12-inch circle: Start from the center of the dough and roll outward, rotating the dough 2 to 3 times after each roll. After four to five rolls, run a large offset spatula under the dough to release it. Add a little flour to the surface, rolling pin, and/or dough if the dough sticks or becomes difficult to roll.
Roll the dough up onto the rolling pin, then unroll into a 9-inch fluted pan with a removable bottom. Use your fingers to fit the dough into the pan. If any dough extends over the top of the pan, carefully roll the rolling pin over the edges of the pan to cut off the excess. Chill the tart shell until cold and firm, about 30 minutes.
Position a rack in the center of the oven and heat the oven to 350°F.
Prick the bottom and the sides of the dough all over with a fork. Lay a large piece of parchment paper or aluminum foil in the tart shell and fill with pie weights or dried beans. Place the tart shell on a baking sheet and bake for 15 to 20 minutes, until the edges have a hint of golden color. Transfer the tart pan to a cooling rack to cool completely.
Spread the frangipane over the bottom of the tart shell. Drain the cranberries well (you may not use all the cranberries but save it with the syrup for another use- it’s delicious) and arrange on the frangipane. Place the tart on the baking sheet and bake for 40 to 45 minutes, until the frangipane has darkened around the edges, puffed slightly, and formed a crust. Transfer to a cooling rack to cool completely. Serve.