Golden, nutty, and just tart enough to wake up your taste buds, this Cranberry Frangipane Tart is the kind of dessert that makes everyone at the table go quiet for a second. The almond cream filling bakes up soft and rich, almost like a buttery cloud, while the cranberries sink in and turn glossy and jammy around the edges. I first made this on a cold December afternoon when I needed something impressive but didn't want to spend the whole day baking, and honestly, I was surprised at how effortless it came together.
If you love my Pecan Sugar Cookies for the holidays, you're going to love having this in your rotation too. The almond flour crust is naturally gluten free, the ingredients are simple, and the whole thing looks like it came from a bakery window. For a cozy pairing after dinner, it goes beautifully alongside a slice of Homemade Brioche and a hot cup of tea.
Why You'll Love This Cranberry Frangipane Tart
- The almond flour crust comes together in a food processor in minutes. No rolling, no chilling, no fuss.
- The frangipane filling is rich and nutty with a hint of lemon that keeps it feeling fresh.
- It's naturally gluten free, which makes it a great option for holiday gatherings where you want everyone to have something special.
- The cranberries don't need any prep. Fresh or frozen both work perfectly.
- It looks elegant enough for a dinner party but relaxed enough for a Sunday afternoon at home.
- You can assemble it a full day ahead and bake it when you're ready. The Blueberry Pie Bars are another great make-ahead dessert if you want a backup option.
Jump to:
- Why You'll Love This Cranberry Frangipane Tart
- Cranberry Frangipane Tart Ingredients
- How to Make Cranberry Frangipane Tart
- Substitutions Worth Knowing
- Equipment For Cranberry Frangipane Tart
- How to Store This Cranberry Frangipane Tart
- How to Serve It Cranberry Frangipane Tart
- Expert Tips For Cranberry Frangipane Tart
- FAQ
- Related
- Pairing
- Cranberry Frangipane Tart
Cranberry Frangipane Tart Ingredients
Here's a look at the ingredients and what each one does in this Cranberry Frangipane Tart.
See Recipe Card Below This Post For Ingredient Quantities
Crust
- Whole almonds: Blended into the crust, whole almonds add a coarser, more textured crunch than almond flour alone. Using roasted salted almonds gives the crust a deeper, toasty flavor.
- Almond flour: Almond flour is the main base of the crust and gives it structure while keeping the texture tender. It's what makes this crust naturally gluten free.
- Granulated sugar: A small amount of sugar in the crust balances the natural bitterness of the almonds and helps the crust brown lightly in the oven.
- Salt: Keeps the crust from tasting flat. It makes the almond flavor pop.
- Unsalted butter, melted: Melted butter binds the crust mixture together and helps it press firmly into the pan without crumbling apart when sliced.
Frangipane Filling
- Unsalted butter, softened: Room-temperature butter creams smoothly with the sugar and gives the filling that classic, rich, melt-in-your-mouth texture. Pull it out of the fridge at least 30 minutes ahead.
- Granulated sugar: Sweetens the almond cream and helps the filling bake up with that slightly golden top.
- Eggs: Two large eggs bind the filling and give it body. Room-temperature eggs blend more smoothly into the butter and sugar than cold ones.
- Almond flour: The bulk of the frangipane filling. It creates that dense, moist, nutty crumb that makes this dessert so satisfying.
- Salt: A small amount of salt here sharpens all the other flavors and keeps the sweetness in check.
- Pure vanilla extract: Adds warmth and rounds out the almond flavor beautifully.
- Almond extract: This is what makes the filling taste like it came from a real bakery. Use the full half teaspoon, it's worth it.
- Fresh lemon juice: A teaspoon of lemon juice lifts the filling and keeps it from feeling too heavy or sweet.
- Lemon zest: The zest adds a bright, citrusy fragrance that you'll notice with every bite. Don't skip it.
- Fresh cranberries: The star of the tart. They sink into the frangipane as it bakes and turn soft, glossy, and wonderfully tart. Fresh or frozen and thawed both work well here.
Optional Garnishes
- Coarse sugar: Sprinkled over the top before baking, it creates a light crunch and a beautiful sparkle.
- Sugared cranberries: A gorgeous finishing touch if you want the tart to look extra festive. Completely optional but highly recommended for holiday tables.
How to Make Cranberry Frangipane Tart
Everything you need is below. Follow these steps in order and you'll have a beautiful Cranberry Frangipane Tart with very little effort.
Preheat the oven: Set your oven to 350°F (177°C) and let it fully preheat before you start assembling anything.
Make the crust: Add the whole almonds, almond flour, granulated sugar, and salt to a food processor. Pulse until the almonds are finely chopped and the mixture looks sandy. Pour in the melted butter and pulse again until everything is combined and crumbly.
Form the crust: Tip the crust mixture into a 9-inch or 10-inch tart pan. Press it evenly across the bottom and up the sides using medium pressure. It will look crumbly at first, but it holds together as you press.
Pre-bake the crust: Bake the crust for 10 minutes, until it smells nutty and looks slightly set. Remove it from the oven and set it on a wire rack to cool slightly while you make the filling.
Make the frangipane filling: Using a handheld or stand mixer with a paddle attachment, beat the softened butter and granulated sugar together on medium-high speed for about 1 minute until creamy. Add the eggs and beat until just incorporated, scraping down the sides of the bowl as needed. Add the almond flour, salt, vanilla extract, almond extract, lemon juice, and lemon zest. Beat on medium speed until the filling is smooth and fully combined.
Assemble the tart: Spread the frangipane evenly into the warm crust using a small offset spatula. Scatter the cranberries across the top, pressing them in gently so they nestle into the filling. Sprinkle with coarse sugar if you'd like that extra sparkle.
Bake: Place the tart in the oven and bake for 38 to 40 minutes. The edges of the filling should look lightly browned and set, and the cranberries should appear juicy and softened. If the tart is browning too fast on top, loosely tent it with a piece of aluminum foil and continue baking.
Cool and serve: Let the Cranberry Frangipane Tart cool on a wire rack for at least 20 minutes before removing the tart pan rim. Add sugared cranberries on top if you're garnishing. Serve warm or at room temperature, either way it's wonderful.
Substitutions Worth Knowing
- Orange instead of lemon: Swap the lemon juice and zest for fresh orange juice and orange zest. It pairs beautifully with the cranberries and almond filling.
- Blueberries or raspberries: Both work well in place of cranberries. They'll bake into the filling similarly and taste delicious.
- A slightly smoother filling: Replace 3 tablespoons of the almond flour with all-purpose flour. This isn't necessary, but it makes the filling a bit silkier if you prefer that texture. Note that it will no longer be gluten free.
- Dried cranberries: These are not recommended. They don't release moisture the same way fresh or frozen cranberries do, and the texture won't be the same.
Equipment For Cranberry Frangipane Tart
- Food processor: For making the crust quickly and evenly.
- 9-inch or 10-inch tart pan: Either size works. A pan with a removable bottom makes unmolding much easier.
- Handheld or stand mixer: To cream the butter and sugar for the filling.
- Silicone spatula: For scraping down the bowl while mixing.
- Small offset spatula: Helpful for spreading the filling evenly into the crust.
- Cooling rack: Lets air circulate underneath so the crust doesn't get soggy as it cools.
- Citrus zester and juicer: For the lemon zest and juice in the filling.
- Aluminum foil: Optional, but useful if the Cranberry Frangipane Tart starts browning too quickly toward the end of baking.
How to Store This Cranberry Frangipane Tart
Store any leftover Cranberry Frangipane Tart loosely covered at room temperature for up to 2 days. If you need it to last longer, wrap it well and refrigerate it for up to 5 days. The flavor actually gets a little deeper on day two, which is always a nice bonus.
You can also assemble the Cranberry Frangipane Tart up to a full day ahead, refrigerate it unbaked, and bake it fresh when you need it. If you go this route, let it come to room temperature before putting it in the oven.
How to Serve It Cranberry Frangipane Tart
- Slice it at room temperature and serve alongside a mug of spiced apple cider or a strong pot of black tea.
- Add a small scoop of vanilla ice cream on the side. The cold cream against the warm almond filling is hard to beat.
- Dress it up with a handful of sugared cranberries on top right before serving. It makes the whole Cranberry Frangipane Tart look holiday-ready in about two minutes.
- For a dessert spread, serve it next to Angel Food Cupcakes or Mini Cheesecakes so guests can pick and choose.
Expert Tips For Cranberry Frangipane Tart
Give it time to cool. A minimum of 20 minutes of cooling lets the filling firm up so you get clean, beautiful slices instead of a messy scoop.
Don't skip the pre-bake. Baking the crust for 10 minutes before adding the filling gives it a head start and keeps the bottom from staying soft or underdone.
Use room-temperature butter and eggs. Cold butter won't cream properly, and cold eggs can make the filling look slightly curdled. Give both time to come to room temperature before you start.
Press the crust firmly. The crust mixture looks crumbly when you first dump it in the pan, but medium, steady pressure is all you need to pack it into a solid layer.
Watch the color, not just the clock. Ovens vary. Start checking the tart at 35 minutes. The filling should look set at the edges and the cranberries should look juicy and slightly sunken. If the top is browning before the edges look done, tent it loosely with foil.
FAQ
What is frangipane filling made of?
Frangipane is a simple almond cream made from butter, sugar, eggs, almond flour, and vanilla or almond extract. In this Cranberry Frangipane Tart , a little lemon juice and zest brighten it up nicely.
Can I use frozen cranberries in a Cranberry Frangipane Tart?
Yes! Thaw them completely and drain any extra liquid before using. The flavor is just as good as fresh.
Is frangipane tart gluten free?
Yes, this one is naturally gluten free since both the crust and filling use almond flour. Skip the all-purpose flour substitution if you're keeping it that way.
How do you store Cranberry Frangipane Tart?
Keep it loosely covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Let it sit out for a few minutes before slicing if it's been in the fridge.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Cranberry Frangipane Tart
Cranberry Frangipane Tart
Ingredients
Method
- Preheat the oven to 350°F and lightly prepare a 9-inch tart pan if needed.
- Add the whole almonds, almond flour, sugar, and salt to a food processor and pulse until the nuts are finely broken down. Pour in the melted butter and process until the mixture resembles damp crumbs.
- Firmly press the almond mixture into the bottom and sides of the tart pan until evenly packed.
- Bake the crust for 10 minutes until lightly set, then transfer it to a rack while preparing the filling.
- Beat the softened butter and sugar together until creamy and smooth. Add the eggs and mix until combined, even if the texture looks slightly curdled.
- Mix in the almond flour, salt, vanilla extract, almond extract, lemon juice, and lemon zest until a thick almond filling forms.
- Spread the frangipane evenly into the warm crust using a spatula.
- Scatter the cranberries across the surface and gently press them into the filling. Sprinkle with coarse sugar if using.
- Bake the tart for 38 to 40 minutes until the filling is lightly golden and the cranberries appear soft and juicy. Loosely cover with foil if the top browns too quickly.
- Allow the tart to cool for at least 20 minutes before removing it from the pan. Garnish with sugared cranberries if desired, then slice and serve warm or at room temperature.
Leave a Reply