Thanksgiving Recipe

​Finish off your Thanksgiving meal with this after-dinner treat.

Viking's Apple Cranberry Tart

​End your day of warm thanks and cherished moments with an enchanting finale. Picture the rustic orchards of France as you indulge in the sublime taste of our apple cranberry tart. Crafted with love using succulent apples, vibrant cranberries, and rich almond paste—a secret from the heart of French pâtisserie—this dessert is more than just a sweet treat; it's a journey for the senses. Imagine it warm, the aroma tantalizingly swirling around you, a perfect scoop of vanilla ice cream melting into the buttery crumble. This is the spirit of autumn on a plate, a celebration of what we hold dear.

​Presenting a culinary masterpiece to grace your festive spread, a treasure from the storied kitchens of Viking River Cruises. This apple cranberry tart is not just a dessert; it's a passport to the enchanting flavors of Europe. Savor each bite as it tells tales of French orchards and old-world charm. The secret whisper of almond paste lends it an irresistible Continental kiss. As the crumb topping yields beneath your fork, and the apples and cranberries unveil their harvest dance, you'll know this dessert is destined to become a beloved tradition, an echo of fall's splendor in every slice.

Apple Cranberry TartIngredients
·         7 oz (198 g) almond paste
·         9-inch (230-g) pie pan lined with pie dough
·         1 C (99 g) fresh cranberries
·         5 med McIntosh apples, peeled, cored and sliced (approx. 5 C/875 g)
·         ¼ C (48 g) sugar
·         1 tsp (2.5 g) cinnamon, divided
·         ½ C (40 g) rolled oats
·         ½ C (50 g) flour
·         ½ C (100 g) dark brown sugar
·         6 Tbsp (86 g) unsalted butter, very cold
·         ¼ C (43 g) sliced almonds
Directions
Preheat oven to 375°F (190°C). Place almond paste between two sheets of waxed paper and roll out to an 8-inch (20.3-cm) circle. Transfer to pie pan, pressing gently with fingers to cover bottom of pie dough.
Place cranberries, apples, sugar and ½ tsp (2.5 g) of cinnamon in a bowl, tossing gently to combine. Arrange over pie dough.
Place remaining cinnamon, oats, flour and brown sugar in a small bowl. Cut butter into small pieces and blend into oat mixture until crumbs form. Sprinkle crumb mixture evenly over top of fruit. Bake 50–60 minutes, sprinkling with sliced almonds 45 minutes into baking cycle.
Serve warm with a scoop of vanilla ice cream.
·         Prep time: 17 minutes.   Cook time: 55 minutes. Makes 8 servings.

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​​May the good things in life be yours in abundance that stays with your all year long. Happy Thanksgiving!