Cranberry Almond Tart Recipe

Introduction

This cranberry tart is a delightful blend of tart cranberries and a rich, almond-flavored batter. Perfect for holiday gatherings or a special dessert, it combines a crisp almond topping with a moist, flavorful filling.

Ingredients

• 1 package (12 ounces) fresh or frozen cranberries, thawed
• 1 cup sugar, divided
• 1/2 cup sliced almonds
• 2 large eggs, room temperature
• 3/4 cup butter, melted
• 1 teaspoon almond extract
• 1 cup all-purpose flour
• 1 tablespoon confectioners’ sugar

Instructions

1. Step 1: In a small bowl, mix the cranberries, 1/2 cup of sugar, and the sliced almonds together. Transfer this mixture to a greased 11-inch fluted tart pan with a removable bottom. Place the tart pan on a baking sheet for easy handling.
2. Step 2: Preheat your oven to 325°F (160°C).
3. Step 3: In another small bowl, beat the eggs, melted butter, almond extract, and the remaining 1/2 cup of sugar using a hand or stand mixer. Once combined, gently beat in the all-purpose flour just until moistened. The batter will be thick.
4. Step 4: Pour the batter evenly over the cranberry and almond mixture in the tart pan. Use a rubber spatula or the back of a spoon to spread it smoothly across the top.
5. Step 5: Bake the tart for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. Allow the tart to cool in the pan on a wire rack.
6. Step 6: Once the tart is completely cool, dust the top with confectioners’ sugar before serving.

Tips & Variations

• For a crunchier topping, toast the sliced almonds lightly before mixing.
• You can replace almond extract with vanilla extract for a different flavor.
• If fresh cranberries are unavailable, frozen ones work perfectly—just thaw them before use.
• Serve with a dollop of whipped cream or vanilla ice cream for extra indulgence.

Storage

Store the cranberry tart in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently in a low oven or microwave until just heated through, keeping the texture tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this tart ahead of time?

Yes, you can prepare the tart a day before and keep it refrigerated. Let it come to room temperature before serving for the best flavor.

Can I use a different type of nut instead of almonds?

Absolutely. Walnuts or pecans can be substituted for sliced almonds and will add a unique flavor and texture.

Cranberry Almond Tart Recipe

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★★★★★

4.5 from 90 reviews

This delightful Cranberry Tart combines the tartness of cranberries with a buttery almond-flavored batter, creating a perfect balance of sweet and tangy flavors. With a crisp almond topping and a tender, rich crust, this tart is an elegant dessert suitable for holiday gatherings or any special occasion.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 40 to 45 minutes
• Total Time: 55 to 60 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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Fruit and Topping

• 1 package (12 ounces) fresh or frozen cranberries, thawed
• 1/2 cup sugar
• 1/2 cup sliced almonds

Batter

• 2 large eggs, room temperature
• 3/4 cup butter, melted
• 1 teaspoon almond extract
• 1/2 cup sugar
• 1 cup all-purpose flour
• 1 tablespoon confectioners’ sugar (for dusting)

Instructions

1. Mix the cranberries, almonds and sugar: In a small bowl, combine the cranberries, 1/2 cup sugar, and sliced almonds thoroughly. This mixture will serve as the flavorful base for the tart.
2. Preheat the oven: Set your oven temperature to 325°F (163°C) and prepare an 11-inch fluted tart pan by greasing it. Place the tart pan on a baking sheet to catch any spills during baking.
3. Make the batter: In another bowl, using a hand mixer or stand mixer, beat together the eggs, melted butter, almond extract, and the remaining 1/2 cup sugar until well combined. Gradually add all-purpose flour and beat just until the batter is moistened. Expect the batter to be thick and rich.
4. Assemble the tart: Spread the cranberry and almond mixture evenly in the prepared tart pan. Then, pour the thick batter over the top of the cranberries and almonds. Use a rubber spatula or the back of a spoon to spread the batter smoothly and evenly across the fruit layer.
5. Bake the tart: Place the tart pan on the baking sheet in the preheated oven and bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean, indicating the tart is fully cooked.
6. Cool and finish: Remove the tart from the oven and allow it to cool in the pan on a wire rack until it reaches room temperature. Once cooled, dust the top of the tart with confectioners’ sugar before serving to add a delicate sweetness and a decorative touch.

Notes

• Ensure cranberries are fully thawed if using frozen for best texture.
• Use room temperature eggs to help the batter mix evenly.
• A fluted tart pan with a removable bottom makes it easier to release the tart without breaking.
• For a less sweet tart, reduce sugar quantities slightly.
• Storage: Keep leftovers refrigerated and consume within 3 days for optimal freshness.

Keywords: cranberry tart, almond tart, holiday dessert, baked tart, fruit tart, cranberry recipes