Why You’ll Love This Recipe
I make this cranberry frangipane tart every time the holidays roll around, and it always disappears first from the dessert table. The almond filling bakes up soft, rich, and almost cake-like, while the cranberries add a bright tartness that keeps each bite balanced. The crust is crisp and buttery, and the whole tart is beautiful enough to serve to guests without any fancy decorating.
- Sweet almond filling balanced by tart cranberries
- Stunning presentation with minimal effort
- Can be made ahead, which is ideal for entertaining
- Works with fresh or frozen cranberries
Ingredients
For the tart crust:
- 1 ¼ cups all-purpose flour
- ¼ cup powdered sugar
- ¼ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cubed
- 1 large egg yolk
- 1 to 2 tablespoons ice water
For the cranberry layer:
- 1 ½ cups fresh or frozen cranberries
- 3 tablespoons granulated sugar
- 1 teaspoon orange zest
For the frangipane:
- ½ cup (1 stick) unsalted butter, softened
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 1 ½ cups almond flour (or 1 ¼ cups blanched almonds, finely ground)
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ¼ teaspoon salt
For finishing:
- ¼ cup sliced almonds
- 2 tablespoons apricot jam, warmed (optional glaze)
- Powdered sugar, for dusting
Directions
- Make the crust. In a food processor, pulse the flour, powdered sugar, and salt. Add the cold butter and pulse until the mixture looks like coarse crumbs. Add the egg yolk and 1 tablespoon of ice water, pulsing until the dough just comes together, adding more water if needed. Press into a disc, wrap, and chill for at least 1 hour.
- Preheat the oven to 375°F (190°C). Roll the dough out on a lightly floured surface and fit it into a 9-inch tart pan with a removable bottom. Trim the edges and prick the base with a fork. Freeze for 15 minutes.
- Blind bake. Line the crust with parchment, fill with pie weights or dried beans, and bake for 15 minutes. Remove the weights and parchment and bake for 5 more minutes until lightly golden. Let cool slightly and reduce the oven to 350°F (175°C).
- Prepare the cranberries. Toss the cranberries with the 3 tablespoons sugar and the orange zest. Set aside.
- Make the frangipane. Beat the softened butter and sugar until pale and fluffy, about 2 to 3 minutes. Beat in the eggs one at a time, then the vanilla and almond extracts. Fold in the almond flour, all-purpose flour, and salt until just combined.
- Assemble. Spread the frangipane evenly into the warm tart shell. Scatter the cranberries over the top, gently pressing them in just slightly. Sprinkle with the sliced almonds.
- Bake. Bake for 35 to 40 minutes, until the frangipane is puffed, set in the center, and golden brown. If the almonds or crust edges darken too quickly, tent loosely with foil.
- Cool and finish. Let the tart cool in the pan for 20 minutes, then remove the ring. Brush with warmed apricot jam for shine if you like, and dust with powdered sugar before serving.
Servings and Timing
- Servings: 8 to 10 slices
- Prep time: 30 minutes (plus 1 hour chilling for the dough)
- Cook time: about 1 hour (including blind baking)
- Cooling time: 20 to 30 minutes
- Total time: about 2 hours 45 minutes
Variations
- Pear and cranberry: Layer thinly sliced ripe pear with the cranberries for a softer, sweeter flavor.
- Chocolate twist: Sprinkle a handful of dark chocolate chips over the crust before adding the frangipane.
- Spiced version: Add ½ teaspoon cinnamon and a pinch of cardamom to the frangipane.
- Raspberry swap: Use fresh raspberries in summer in place of cranberries.
- Shortcut crust: Use a store-bought refrigerated pie crust pressed into the tart pan.
- Individual tartlets: Bake in mini tart pans for 20 to 25 minutes.
- Gluten-free: Use a gluten-free flour blend for the crust and replace the all-purpose flour in the filling with more almond flour.
Storage and Reheating
- Room temperature: Keep the tart loosely covered for up to 2 days.
- Refrigerator: Store, covered, for up to 5 days. Bring slices to room temperature before serving for the best flavor and texture.
- Reheating: Warm slices in a 300°F (150°C) oven for 8 to 10 minutes to refresh the crust and soften the frangipane.
- Freezing: Wrap the cooled, undecorated tart tightly and freeze for up to 2 months. Thaw overnight in the fridge, then dust with powdered sugar before serving.
- Make ahead: Blind bake the crust up to 2 days ahead and store it airtight at room temperature.
FAQs
Can I use frozen cranberries?
Yes. I use them often. Add them straight from the freezer without thawing so they don’t bleed too much color into the frangipane.
Can I use almond meal instead of almond flour?
You can, though the texture will be slightly coarser and the tart a little less delicate. Almond flour gives the smoothest result.
Why did my frangipane puff up and then sink?
That’s completely normal. It rises while baking and settles as it cools. Overbeating the eggs can exaggerate it, so mix just until combined.
Do I have to blind bake the crust?
I recommend it. Frangipane is moist, and blind baking keeps the bottom crisp rather than soggy.
Is the tart very tart?
The cranberries are tangy, but the sweet almond filling and sugared berries balance them nicely. If you prefer a sweeter tart, increase the sugar on the cranberries to ¼ cup.
What can I serve with it?
A spoonful of whipped cream, crème fraîche, or vanilla ice cream is lovely.
Conclusion
This cranberry frangipane tart is one of my favorite ways to celebrate the season. It’s nutty, buttery, and bright all at once, and it looks beautiful on any table. Make it for a holiday gathering, a dinner party, or simply because you deserve something special. I hope you love it as much as I do!
Print
A bakery-worthy cranberry frangipane tart with a crisp buttery shortcrust, a rich almond cream filling, and a layer of jammy, tart cranberries baked right in. Topped with toasted sliced almonds and a dusting of powdered sugar, it’s a stunning dessert for the holidays or any autumn table.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 3 hours 15 minutes
- Yield: undefined
- Category: undefined
- Method: undefined
- Cuisine: French
Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 1/2 cup (113 g) cold unsalted butter, cubed
- 1 large egg yolk
- 1 to 2 tablespoons ice water
- 1 1/2 cups fresh or frozen cranberries
- 1/3 cup granulated sugar (for the cranberries)
- 1 tablespoon orange juice
- 1 teaspoon orange zest
- 1/2 cup (113 g) unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1 1/4 cups almond flour
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
- 1/4 cup sliced almonds
- Powdered sugar, for dusting
Instructions
- Make the crust: In a food processor, pulse the flour, powdered sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and 1 tablespoon ice water and pulse until the dough just comes together, adding more water if needed.
- Shape the dough into a disc, wrap it, and chill for at least 1 hour.
- Preheat the oven to 375°F (190°C). Roll the dough into a 12-inch circle and press it into a 9-inch tart pan with a removable bottom. Trim the edges, prick the bottom with a fork, and freeze for 15 minutes.
- Line the crust with parchment and pie weights. Blind-bake for 15 minutes, then remove the weights and parchment and bake for 5 to 8 minutes more until lightly golden. Let cool slightly.
- Prepare the cranberries: In a bowl, toss the cranberries with 1/3 cup sugar, the orange juice, and the orange zest. Set aside.
- Make the frangipane: Beat the softened butter and 1/2 cup sugar until light and fluffy, about 2 minutes. Beat in the eggs one at a time, then the vanilla and almond extracts.
- Fold in the almond flour, all-purpose flour, and salt until just combined.
- Spread the frangipane evenly in the partially baked crust. Scatter the cranberries over the top and gently press them into the filling. Sprinkle with sliced almonds.
- Bake for 35 to 40 minutes, until the frangipane is puffed and golden and a toothpick inserted in the center comes out clean. Tent with foil if the top browns too quickly.
- Cool the tart in the pan on a wire rack for at least 30 minutes. Remove from the pan, dust with powdered sugar, and serve warm or at room temperature.
Notes
- Frozen cranberries work perfectly. Do not thaw them before tossing with the sugar.
- Use room-temperature eggs and softened butter so the frangipane mixes smoothly without curdling.
- Blind-baking the crust keeps the bottom crisp under the moist almond filling.
- Store-bought pie dough can be used for a quicker version.
- Swap the orange zest for a pinch of cinnamon or cardamom for a spiced variation.
- Store covered at room temperature for 1 day or in the fridge for up to 4 days. Bring to room temperature or warm gently before serving.
- The baked tart can be frozen, well wrapped, for up to 2 months.
Nutrition
- Serving Size: 1 slice (1/8 of tart)
- Calories: 445
- Sugar: 22g
- Sodium: 190mg
- Fat: 29g
- Saturated Fat: 13g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 100mg
