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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.

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

  1. 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.
  2. Shape the dough into a disc, wrap it, and chill for at least 1 hour.
  3. 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.
  4. 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.
  5. Prepare the cranberries: In a bowl, toss the cranberries with 1/3 cup sugar, the orange juice, and the orange zest. Set aside.
  6. 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.
  7. Fold in the almond flour, all-purpose flour, and salt until just combined.
  8. 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.
  9. 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.
  10. 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

Find it online: https://thefamilycooking.com/cranberry-frangipane-tart/