Let’s create something delightful—a cranberry-infused tart with an almond frangipane filling! You’ll find a new favorite in this gluten-free treat that pairs a nutty almond crust with a luscious almond cream and tangy cranberries. Enjoy it either warm or at room temperature!
Cranberry Frangipane Tart
Ingredients
- Crust
- 1 cup of whole almonds (about 145g) roasted salted almonds work great
- 1 cup of almond flour or almond meal (about 100g)
- 2 tablespoons of granulated sugar
- 1/8 teaspoon of salt
- 1/4 cup (56g) of melted unsalted butter
- Frangipane Filling
- 6 tablespoons (85g) of softened unsalted butter
- 1/2 cup (100g) of granulated sugar
- 2 large eggs, at room temperature
- 1 and 1/3 cup (133g) of almond flour or almond meal
- 1/8 teaspoon of salt
- 1 teaspoon of pure vanilla extract
- 1/2 teaspoon of almond extract
- 1 teaspoon of fresh lemon juice
- 1/2 teaspoon of lemon zest
- 1 and 1/4 cups (125g) of fresh cranberries (or frozen & thawed)
- Optional: coarse sugar for sprinkling
- Optional: sugared cranberries for garnish
Instructions
- Preheat your oven to 350°F (177°C).
- Let's start with the crust: Use a food processor to finely chop the almonds, almond flour, sugar, and salt. Add the melted butter and pulse/process until the mixture becomes combined and crumbly.
- Press this crumbly mixture evenly into a 9-inch or 10-inch tart pan. It might be crumbly initially, so apply medium pressure while pressing to keep it together.
- Bake the crust for 10 minutes, then remove it from the oven and let it cool on a wire rack while you work on the filling.
- Now, let's make the frangipane: Using a mixer, beat together the softened butter and sugar until creamy. Add the eggs, beating until just combined. Don't worry if it looks separated at this stage. Incorporate the almond flour, salt, vanilla and almond extracts, lemon juice, and zest. Beat until combined.
- Spread this frangipane mixture into the slightly warm crust using a small offset spatula.
- Place the cranberries on top of the filling, gently pressing them in. Optionally, sprinkle some coarse sugar on top.
- Bake for about 38–40 minutes until the edges are lightly browned, and the cranberries are juicy. If it's browning too quickly, cover it with foil.
- Let the tart cool for at least 20 minutes before removing the pan's rim. You can add sugared cranberries for a lovely touch. Serve warm or wait for it to cool completely at room temperature.
- Store any leftovers: keep it at room temperature for up to 2 days, or refrigerate for up to 5 days.
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