This Cranberry Frangipane Tart

Why You’ll Love This Recipe

• The almond‑filled frangipane brings a warm, nutty richness that pairs perfectly with tart cranberries.

• Visually stunning: the bright red cranberries embedded in the golden almond cream make this tart look as good as it tastes.

• It’s surprisingly manageable for a gourmet‑looking dessert—many versions use simple techniques like a food processor to streamline crust and filling.

• Versatile for holidays or any time you want a show‑stopping dessert—cranberries give it a crisp seasonal flair.

• Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• For the crust: almond flour or ground almonds (in gluten‑free versions) or a blend of almond flour + all‑purpose flour; butter; sugar; salt; sometimes egg.

• For the frangipane filling: almond flour/meal, butter, sugar, eggs, almond extract (or vanilla), flour (depending on recipe) and salt.

• Cranberries: fresh or frozen (but fresh preferred) for topping or mixing into the filling.

• Optional garnish: sliced or toasted almonds, powdered sugar, maybe a sprinkle of coarse sugar for sparkle.

Directions

1. Pre‑heat your oven and prepare a tart pan (often a 9‑inch with removable bottom) by greasing or prepping as directed.

2. Make the crust: Combine the dry crust ingredients (almonds/almond flour + flour if using + sugar + salt) and the butter until a dough forms. Press it into the tart pan, up the sides as well, and often chill for a short while to firm up.

3. Blind‑bake or pre‑bake the crust until set but not overly browned (specific time will depend on recipe). Some recipes skip full blind‑bake if the crust is almond crumble style.

4. Prepare the frangipane filling: Mix together almond flour/meal, butter, sugar, eggs, almond extract (and flour if the recipe uses it). The texture should be spreadable and smooth.

5. Spread the frangipane filling into the pre‑baked crust (if crust was pre‑baked) or into the crust base. Then arrange the cranberries evenly on top of the filling, gently pressing them in.

6. Bake the tart until the frangipane is set—edges may puff a bit and top should be lightly golden. A toothpick inserted into filling should come out mostly clean.

7. Let the tart cool (either completely or to room temperature) so the filling firms up. Then add your garnish (toasted almonds, powdered sugar) and slice to serve.

Servings and timing

• Servings: Typically about 8–10 slices from a 9‑inch tart.

• Prep time: Roughly 25–30 minutes active time for crust and filling preparation.

• Cook time: Approximately 35–45 minutes baking time (depending on exact recipe).

• Total time: Including chilling/crust prep and cooling, plan about 1 to 1½ hours (or more if you chill dough).

Variations

• Gluten‑Free Version: Use almond flour/meal for crust and omit or reduce all‑purpose flour; many recipes are designed to be naturally gluten‑free.

• Swap fruit: While cranberries are brilliant here, you could use raspberries, blueberries, or seasonal stone fruit instead of (or alongside) cranberries.

• Nut variation: Use hazelnut meal, pistachio meal, or a blend instead of almonds for a different nuttiness.

• Add zest or spices: Incorporate lemon or orange zest into the filling or crust, or a little cinnamon for warmth.

• Mini tarts: Make mini tart shells for individual servings—same technique scaled down.

• More decorative top: After baking, you could drizzle icing, add sugared cranberries for sparkle, or fresh whipped cream on the side.

Storage/Reheating

Storage: Once cooled, store the tart covered at room temperature for a day or in the refrigerator for up to 2‑3 days. The filling holds well, though crust may soften slightly in fridge. 
Reheating: To serve warm, you can gently warm slices in a low oven (~300 °F / 150 °C) for ~5‑10 minutes before serving (especially if chilled).
Make‑ahead: You can make the crust and filling earlier in the day (or even the day before) and assemble just before baking, to ease serving.

FAQs

1. What exactly is frangipane?

Frangipane is an almond‑flavored pastry cream or filling made from almonds (or almond flour/meal), butter, sugar and eggs—it bakes into a tender, slightly puffed, moist cream.

2. Can I use frozen cranberries instead of fresh?

Yes—but fresh cranberries give better texture and colour. If using frozen, do not defrost them first (in many recipes) and be aware they may bleed more colour.

3. Can I make this tart ahead of time?

Yes—the components (crust, filling) can be prepped ahead. After baking and cooling, you can cover and store; bring to room temperature or gently warm before serving.

4. Will the tart crust get soggy because of the cranberries?

There’s a risk—choosing a well‑baked crust and letting the tart rest before slicing helps. Some recipes include a thin layer of jam or sauce under the frangipane to act as a barrier.

5. My frangipane didn’t puff or rose much—what happened?

Ensure your eggs are at room temperature and well incorporated; don’t under‑bake. Also avoid over‑mixing which can knock out air. The almond meal texture helps it set.

6. Can I make this nut‑free (no almonds)?

It’s challenging because frangipane is almond‑based by definition. You could substitute a different nut meal (hazelnut, pistachio) or try a different cream filling altogether, but you’ll move away from a true frangipane.

7. How tart or sweet will the final dessert be?

It depends on how many cranberries you use and how sweet your filling is. More cranberries = more tartness; more sugar in filling = sweeter. Adjust to your taste.

8. What size tart pan should I use?

Most recipes call for a 9‑inch (about 23 cm) tart pan with removable bottom. Some may use a 10‑inch or even 11‑inch—check your recipe’s yield.

9. Can I omit the almond extract or substitute vanilla?

Yes—you can use vanilla extract instead if you prefer a milder flavour, but almond extract helps emphasize that classic frangipane almond taste.

10. How do I know when the tart is done baking?

The frangipane should be set, slightly puffed, edges may turn lightly golden, and a toothpick inserted near the centre should come out clean or with minimal moist crumbs (not liquid).

Conclusion

This Cranberry Frangipane Tart is a wonderful dessert that marries seasonal fruit with rich almond cream in a beautiful presentation. It strikes a balance between elegance and approachable baking, making it ideal for holiday gatherings or anytime you want something special. With the crisp tartness of cranberries and the tender almond filling, each bite is a treat worth sharing. Enjoy creating and serving it!

---

Print