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.
Nutrition
Notes
This tart feels like something straight from a cozy winter bakery case. The soft almond filling and bursts of tart cranberry make every slice feel festive and comforting.