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Sliced cranberry frangipane tart with sugared cranberries

Cranberry Frangipane Tart

  • Author: Nicole Gaffney (
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 10-12 servings 1x
  • Category: tart
  • Method: baked
  • Cuisine: dessert


This Cranberry Frangipane Tart is an easy and elegant 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! 




For the Crust:

  • 1 1/2 cups all purpose flour OR a gluten free all purpose flour blend (such as Cup4Cup)
  • 6 tablespoons granulated sugar
  • 1 teaspoon salt
  • 3/4 cup unsalted butter (1 1/2 sticks 0r 12 tablespoons)

For the Filling:

  • 1 1/2 cups skinless almonds (I used sliced)
  • 2 tablespoons all purpose flour OR a gluten free all purpose flour blend (such as Cup4Cup)
  • 3/4 cup plus 1 tablespoon sugar, divided
  • 10 tablespoons butter (1 1/4 sticks)
  • 2 large eggs
  • 2 teaspoon vanilla
  • 1 1/22 cups cranberries (use less for a milder, sweeter tart and more for a more tangy, pronounced cranberry flavor)


  1. Preheat oven to 350 degrees. Butter the bottom and sides of a 11-inch tart pan with a removable bottom and set aside.
  2. 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.
  3. Press the dough into the tart pan evenly around the base and up the sides. Use the 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.
  4. To make the filling, don’t bother cleaning out the food processor. Add the almonds, 3/4 cup sugar, flour and salt, then pulse until it forms a fine powder. Add the butter and process until evenly distributed, then add the eggs and vanilla. Blend until totally smooth.
  5. Remove the tart pan from the freezer, then add the batter and spread it out into an even layer. Arrange the cranberries in an even layer, then sprinkle with remaining tablespoon of sugar all over the top.
  6. Bake for about 45 minutes to 1 hour, or until puffed, golden brown and a toothpick inserted in the center of the filling comes out clean (except for a little cranberry juice).
  7. Allow the tart to cool to room temperature before serving. Store in the refrigerator.

Keywords: thanksgiving, cranberry, tart, dessert, almond, gluten free