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Cranberry Frangipane Tart

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This Cranberry Frangipane Tart features a buttery almond crust filled with a rich, creamy almond frangipane and topped with tart, juicy cranberries. It’s an elegant and festive dessert with a balance of nutty richness and bright fruitiness, perfect for holiday tables or special gatherings.

Ingredients

  • For the crust:
  • 1 cup all-purpose flour
  • 1/2 cup almond flour
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 1 egg yolk
  • For the frangipane filling:
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 cup almond flour
  • 1 tablespoon all-purpose flour (optional, for structure)
  • 1/2 teaspoon almond extract (or vanilla extract)
  • 1/8 teaspoon salt
  • For topping:
  • 1 to 1 1/2 cups fresh or frozen cranberries
  • Powdered sugar, for garnish
  • Sliced almonds (optional)

Instructions

  1. Make the crust: In a food processor or bowl, combine flour, almond flour, sugar, and salt. Add butter and pulse or cut in until mixture resembles coarse crumbs. Add egg yolk and pulse/mix until dough forms.
  2. Press dough evenly into a greased 9-inch tart pan with removable bottom. Chill for 20–30 minutes.
  3. Preheat oven to 350°F (175°C). Prick crust with a fork and blind-bake for 12–15 minutes until lightly golden. Cool slightly.
  4. Prepare frangipane: Beat butter and sugar until light. Add eggs one at a time, beating well. Mix in almond flour, flour (if using), almond extract, and salt until smooth.
  5. Spread frangipane into the partially baked tart crust. Arrange cranberries evenly on top, gently pressing them into the filling.
  6. Bake for 35–45 minutes until the filling is set, slightly puffed, and golden. A toothpick inserted should come out with moist crumbs.
  7. Cool completely in pan. Garnish with powdered sugar and sliced almonds before serving.

Notes

Use fresh cranberries for best texture and appearance; frozen can be used without thawing.For a gluten-free version, replace all-purpose flour with a gluten-free flour blend.Add orange zest to the filling for a citrus twist.Can be made a day ahead; store covered at room temperature or refrigerated.Serve warm or at room temperature with whipped cream or vanilla ice cream.

Nutrition

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