Easy Cranberry Tart with Almond Frangipane

Overhead shot of a sliced tart with cranberries dotted throughout.

Easy Cranberry Tart with Almond Frangipane

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!

5 from 6 votes

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Course: tart

Cuisine: dessert

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

Prep Time: 30

Cook Time: 45

Total Time: 1 15

Servings: servings

Calories: 467kcal

Author: Nicole Gaffney (ColeyCooks.com)

Ingredients

For the Crust:

1 ½ cups all purpose flour
6 tablespoons granulated sugar
1 teaspoon salt
¾ cup unsalted butter 1 ½ sticks 0r 12 tablespoons, any temperature

For the Filling:

1 ½ 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 1 ¼ sticks, any temperature
2 large eggs
2 teaspoon vanilla
1 ½ - 2 cups cranberries use less for a milder, sweeter tart and more for a tangier, more pronounced cranberry flavor

Instructions

Preheat oven to 350 degrees. 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 degree 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!

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