Easy Cranberry Tart with Almond Frangipane
This easy cranberry tart with almond frangipane is an elegant and impressive holiday dessert that tastes as great as it looks! It's made with tart cranberries and creamy almond frangipane baked into a buttery shortbread crust. It's a great make-ahead dessert that's perfect for Thanksgiving or Christmas!
During the holidays it's important to have a few go-to recipes that are super impressive despite being really quick easy. This is one of them.
It's just as stunning as my cranberry pie with gingersnap crust but with a fraction of the work. You don't even have to make a traditional pie crust.
I also have a recipe for the beautiful shimmering sugared cranberries that I used for a garnish. They're totally optional but make this cranberry tart look extra bright and festive!
For more pies and tarts, try my easy apple crostata, Meyer lemon tart, or apricot pistachio tart.
Why This Recipe Works
- Only 8 ingredients needed.
- Made entirely in a food processor.
- Super easy to make with really impressive results.
- Festive, colorful and looks absolutely stunning on a table!
Ingredient Notes
Skinless or Blanched Almonds - Slivered almonds and sometimes sliced almonds are often found skinless, so this is what I usually use. It's important that the almonds are fresh and crunchy. If they're a bit on the softer side, crisp them in a 325°F oven for 5-10 minutes, but be careful not to let them brown. You don't want toasted almonds.
Cranberries - Fresh cranberries are best for a cranberry tart, but frozen cranberries can be used in a pinch. If using frozen cranberries, they may bleed out their color more into the frangipane filling so it may not have the same appearance. Do not defrost. Use more cranberries for a more tart flavor or less for a sweeter tart.
Eggs - For the best tasting frangipane, use the freshest, best quality eggs you can get. Look for the words "pasture raised" in the grocery store - I like this brand.
Vanilla Extract - Make sure you use a good quality pure vanilla extract, not imitation vanilla flavoring. If you want a stronger almond flavor you can substitute almond extract.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
How to make a cranberry tart
- Preheat oven to 350 °F. Butter the bottom and sides of a 11-inch tart pan with a removable bottom and set aside.
- To make the crust, add the flour, sugar and salt to the bowl of a food processor and pulse once to combine.
- Add the butter, then process until the mixture comes together and forms large clumps, about 30 seconds to one minute.
- Press the dough into the tart pan evenly around the base and up the sides. Use the flat bottom of a glass or measuring cup to help even and smooth it out.
- Place the tart on a sheet pan and transfer the whole thing to the freezer or refrigerator while you make the filling.
Pro Tip: Don't bother cleaning out the food processor after making the crust even if there are still remnants of dough. The filling has the same ingredients so it won't have any affect.
- To make the filling, add the almonds, ¾ cup sugar, flour and salt to the food processor (don't bother cleaning it out), then pulse until it forms a fine powder.
- Add the butter and process until combined, then add the eggs and vanilla extract and blend until totally smooth.
- Remove the tart pan from the freezer, then add the batter and spread it out into an even layer.
- Arrange the cranberries evenly on top, then sprinkle all over with remaining tablespoon of sugar.
- Bake for about 45 minutes to 1 hour, or until puffed, golden brown and a toothpick inserted in the center comes out clean (except for a little cranberry juice).
- Allow the tart to cool to room temperature before serving. Store in the refrigerator.
Tips for Success
- Make sure your almonds are fresh! If they've gone soft, re-crisp them in a 325°F oven for 5-10 minutes, but be careful not to let them brown. You don't want toasted almonds.
- For a more tart cranberry pie, simply use more cranberries. For a sweeter, less sour pie, use less cranberries.
- Garnish the cranberry tart with a few sugared cranberries on top for an extra festive look!
FAQs
Frangipane is a French or Italian (depending who you ask) pastry filling typically made from almonds, although you can make it with pretty much any nut you want. It's rich and buttery, smooth and creamy and pairs wonderfully with fruit. Oftentimes it's flavored with almond extract, but I don't love the flavor of almond extract so I use vanilla instead. That way the flavor from the almonds is toasty and nutty, rather than artificial tasting.
Yes! I have had great success making this tart gluten free by substituting the all purpose flour with an all purpose gluten free flour blend. Cup4Cup is my favorite, but use whichever brand you prefer.
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Easy Cranberry Tart with Almond Frangipane
Ingredients
For the Crust:
- 1½ cups all purpose flour
- 6 tablespoons granulated sugar
- 1 teaspoon salt
- ¾ cup unsalted butter 1½ sticks 0r 12 tablespoons, any temperature
For the Filling:
- 1½ cups blanched skinless almonds (look for slivered or sliced almonds)
- 2 tablespoons all purpose flour
- ¾ cup plus 1 tablespoon sugar divided
- ½ teaspoon salt
- 10 tablespoons butter 1¼ sticks, any temperature
- 2 large eggs
- 2 teaspoon vanilla extract
- 1½ - 2 cups cranberries use less for a milder, sweeter tart and more for a tangier, more pronounced cranberry flavor
Instructions
- Preheat oven to 350℉. Butter the bottom and sides of a 11-inch tart pan with a removable bottom and set aside.
- To make the crust, add the flour, sugar and salt to the bowl of a food processor and pulse once to combine.
- Add the butter, then process until the mixture comes together and forms large clumps, about 30 seconds to one minute.
- Press the dough into the tart pan evenly around the base and up the sides. Use the flat bottom of a glass or measuring cup to help even and smooth it out.
- Place the tart on a sheet pan and transfer the whole thing to the freezer or refrigerator while you make the filling.
- To make the filling, add the almonds, ¾ cup sugar, flour and salt to the food processor (don't bother cleaning it out), then pulse until it forms a fine powder.
- Add the butter and process until combined, then add the eggs and vanilla and blend until totally smooth.
- Remove the tart pan from the freezer, then add the batter and spread it out into an even layer.
- Arrange the cranberries evenly on top, then sprinkle all over with remaining tablespoon of sugar.
- Bake for about 45 minutes to 1 hour, or until puffed, golden brown and a toothpick inserted in the center comes out clean (except for a little cranberry juice).
- Allow the tart to cool to room temperature before serving. Store in the refrigerator.
Notes
- Make sure your almonds are fresh! If they've gone soft, re-crisp them in a 325°F oven for 5-10 minutes, but be careful not to let them brown. You don't want toasted almonds.
- Don't bother cleaning out the food processor after making the crust even if there are still remnants of dough. The filling has the same ingredients so it won't have any affect.
- For a more tart cranberry pie, simply use more cranberries. For a sweeter, less sour pie, use less cranberries.
- Garnish the cranberry tart with a few sugared cranberries on top for an extra festive look!
Hi! Would this batter fit in a 13"x4" rectangular tart pan? I don't have a round one. Or should I just use a glass pie dish? Plus no food processor - will use a pastry cutter for crust and hand mixer for batter?
I'm not totally sure since I haven't tested it, but you will definitely have enough to fill a 13"x4" rectangular pan, it just might not all fit. You could easily bake whatever is leftover separately in a little ramekin or something. This recipe really is designed to be made in a food processor, but I can help you do it by hand. The crust is more like a shortbread cookie than a traditional pie dough, so a pastry cutter isn't necessary. A hand mixer would probably work better along with room temperature butter. Just be careful not to over-mix. For the filling, the almonds need to be ground up, so without a food processor this will be a challenge. You can try using almond flour in place of the almonds, just use slightly less since it will be more densely packed.
This was amazing!! And sooo simple. I did use amaretto instead of vanilla extract. I can't make a pie crust to save my life, but this turned out perfect.
Thank you so much! I'm so glad you loved this as much as I do!
Incredible recipe. Super unique for Thanksgiving, I'll be making again next year.
Awesome. Thanks Helene!
Really Delicious! I had some slivered almonds left so I sprinkled them on top before baking and it turned out really good. Very nice recipe.
Love that idea!
This was way easier to make than it looks. Love that it comes together in the food processor. Really nice flavors and textures
So glad you liked it Jessica!
Made this for friendsgiving and everyone LOVED it. I was shocked how easy it was and it was to make and it was by far the prettiest pie on the table. Making this every year
That makes me so happy to hear!
Everyone loved it. I used 2 cups of cranberries and might even use a bit more next time. I also sprinkled some sliced almonds over the top before I baked it.
Fantastic! So glad it was a hit!
So easy and delicious!