IACP Award: Food Styling in a Commercial Food or Beverage Photograph

We Won an IACP Award for Food Styling and Photography

The Ingredient studio is aflutter! We recently received the 2023 International Association of Culinary Professionals (IACP) award for Food Styling in a Commercial Food or Beverage Photograph.

The award winning photo is, of course, the elegant Cranberry Almond Tart above, which was adapted from a New York Times recipe and styled by Associate Creative Director Elsa Goldman and photographed and edited by Senior Designer Jenny Salita. Congratulations and a great big round of applause to Elsa, Jenny, and everyone who helped develop this beautiful recipe for our clients at Dinner Bell Creamery.

It’s a true honor to be recognized by IACP, whose mission is to empower, educate, and engage culinary professionals around the globe. We know we’re in extraordinarily good company as IACP award winners, and so congratulations to all our fellow food and food media professionals who won this year.

We really can’t think of a better way to celebrate the end of 2023. Except perhaps by making and eating more tarts. And so, without further ado, here is the recipe for our award-winning Cranberry Almond Tart.

Servings: 8


For the tart shell:

  • ½ cup (1 stick) Dinner Bell Unsalted Butter, room temperature
  • ⅔ cup powdered sugar
  • ½ teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • ¼ teaspoon kosher salt
  • 1 ⅓ cups all-purpose flour
  • ⅓ cup almond flour
  • 1 egg yolk

For the cranberry curd: 

  • 2 navel oranges
  • 12 ounces cranberries
  • 1 cup granulated sugar
  • Salt
  • ½ cup (1 stick) Dinner Bell Unsalted Butter
  • 2 large eggs plus 2 egg yolks
  • ½ teaspoon vanilla extract

For the garnishes:

  • 1 cup cranberries
  • 2 tablespoons simple syrup
  • ¼ cup granulated sugar
  • 3 oranges slices
  • 2 tablespoons sliced almonds
  • 2 tablespoons small mint leaves


To make the tart shell: In a large bowl, cream the butter, powdered sugar, vanilla extract, almond extract, and salt on medium speed until smooth, 1 to 2 minutes. Sift in the all-purpose flour and almond flour. Reduce the speed to low and beat until smooth, 1 minute. Add the egg yolk and beat until incorporated.

On a clean work surface, knead the dough for 30 seconds and form it into a disc. Wrap tightly in plastic wrap and chill in the refrigerator for 2 hours or until firm.

Preheat the oven to 375°F. Lightly flour the work surface and roll the dough out to ¼-inch thick. Transfer the dough to a 10-inch tart pan and gently press it into the bottom and sides. If the dough cracks or crumbles, that’s okay — just press it back together.

Press a rolling pin over the top of the tart pan to pinch off the excess dough. Dock the dough multiple times with a fork. Freeze the tart shell for 15 minutes.

Place the tart pan on a baking sheet and bake, rotating halfway through, for about 15 minutes or until the edges are golden brown and the bottom is just set. Let cool completely.

To make the cranberry curd: Using a vegetable peeler, remove the zest of 1 orange. Juice the oranges until you have ½ cup of juice. In a medium pot, combine the orange zest, orange juice, cranberries, sugar, and a pinch of salt. Bring to a gentle simmer over medium heat and cook for 10 minutes or until the cranberries have burst.

Discard the orange zest and transfer the cranberries and their juices to a blender. Rinse out the pot. Blend the cranberries until smooth, 1 minute.

Strain the purée through a mesh sieve back into the pot. Whisk the butter into the warm purée until thoroughly combined.

In a medium bowl, beat the eggs and yolks. Whisk ½ cup of the warm purée into the eggs, then transfer them back into the pot. Cook, whisking constantly, over low heat until steaming and thickened, about 10 minutes. Immediately transfer the curd to a bowl, stir in the vanilla extract, and let cool for 10 minutes.

Preheat the oven to 350ºF. Transfer the curd to the prepared crust and spread it evenly. Bake for 10 to 12 minutes or until the top of the curd is dark red and set in the center. Cool the tart for 1 hour before slicing.

To candy the cranberries: Toss them in the simple syrup then use a fork to transfer the cranberries to a plate. Let dry for 15 minutes or until tacky. Add the sugar and toss to coat.

When you’re ready to serve the cranberry tart, garnish it with the candied cranberries, orange slices, sliced almonds, and mint sprigs. Slice and enjoy!

Recipe and styling by Elsa Goldman, photo/editing by Jenny Salita

Recipe adapted from: New York Times Cooking

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