Description
This Cranberry Frangipane Tart combines a rich almond crust with a creamy, nutty frangipane filling, topped with vibrant fresh cranberries. The delicate balance of almond and citrus flavors, along with the juicy tartness of cranberries, makes this dessert perfect for festive occasions or a refined everyday treat.
Ingredients
Scale
Crust
- 1 cup (145g) whole almonds
- 1 cup (100g) almond flour or almond meal
- 2 tablespoons granulated sugar
- 1/8 teaspoon salt
- 1/4 cup (56g) unsalted butter, melted
Frangipane Filling
- 6 tablespoons (85g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 2 large eggs, at room temperature
- 1 and 1/3 cups (133g) almond flour or almond meal
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon lemon zest
Topping
- 1 and 1/4 cups (125g) fresh cranberries (or frozen & thawed)
- Optional: coarse sugar for sprinkling
- Optional: sugared cranberries for garnish
Instructions
- Preheat Oven: Preheat your oven to 350°F (177°C) to prepare for baking the tart crust and filling.
- Make the Crust: In a food processor, pulse whole almonds, almond flour, sugar, and salt until combined. Add the melted butter and pulse until the mixture becomes crumbly and holds together when pressed.
- Press and Bake Crust: Press the crumbly dough evenly into a 9-inch or 10-inch tart pan. Bake in the preheated oven for 10 minutes until set, then remove and allow it to cool.
- Prepare Frangipane Filling: In a mixing bowl, beat softened butter and sugar until creamy and smooth. Add eggs one at a time and mix just until incorporated.
- Add Dry and Flavoring Ingredients: Stir in almond flour, salt, vanilla extract, almond extract, fresh lemon juice, and lemon zest until the filling is smooth and well combined.
- Assemble Tart: Spread the frangipane filling evenly over the cooled crust. Distribute cranberries on top, gently pressing them into the filling.
- Optional Topping: Sprinkle coarse sugar over the tart if desired for extra texture and sparkle.
- Bake Tart: Return the tart to the oven and bake for 38-40 minutes until the filling is lightly golden and the cranberries are juicy.
- Cool and Serve: Allow the tart to cool for at least 20 minutes before carefully removing the tart pan rim. Serve warm or at room temperature. Garnish with sugared cranberries if desired.
Notes
- Use fresh or thawed frozen cranberries for best texture and flavor.
- Softened butter should be at room temperature for easy mixing in the frangipane.
- To toast whole almonds lightly before pulsing can enhance their flavor, but it is optional.
- Letting the tart cool sufficiently helps it set properly and makes slicing easier.
- Optional coarse sugar adds a pleasant crunch and a decorative touch.
- Sugared cranberries provide festive decoration and a sweet-tart bite if using.
