Cranberry Almond Tart
Celebrate the perfect balance of tart and sweet with this stunning Cranberry Almond Tart, an irresistible holiday-worthy dessert that’s as beautiful as it is delicious! This recipe features a buttery, flaky homemade crust as the foundation for a luscious almond filling, topped with vibrant cranberries that provide a delightful tangy contrast. The tart is finished with crunchy sliced almonds for texture and a dusting of powdered sugar for an elegant touch. With its fragrant hints of almond and vanilla, this dessert not only impresses visually but also excites the palate with its rich, complex flavors. Ideal for festive gatherings or any occasion that calls for a show-stopping treat, this cranberry almond tart is sure to be the centerpiece of your dessert table!
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 0.25 cups Granulated sugar
- 0.5 cups Unsalted butter (cold, cubed)
- 2 tablespoons Ice water
- 2 cups Cranberries (fresh or frozen)
- 0.5 cups Almond flour
- 0.5 cups Brown sugar
- 2 pieces Eggs (large)
- 0.5 cups Heavy cream
- 1 teaspoons Pure vanilla extract
- 0.5 teaspoons Almond extract
- 0.5 cups Sliced almonds
- 2 tablespoons Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease and lightly flour a 9-inch tart pan with a removable bottom.
In a large mixing bowl, combine the all-purpose flour and granulated sugar. Add the cold cubed butter and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
Gradually add ice water, 1 tablespoon at a time, mixing until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for 20 minutes.
Meanwhile, in a medium saucepan, combine the cranberries and 2 tablespoons of brown sugar. Cook over medium heat for 5–7 minutes, stirring occasionally, until the cranberries soften and release their juices. Remove from heat and set aside to cool.
On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer it to the prepared tart pan, pressing it into the edges and trimming the excess. Prick the bottom of the crust with a fork.
Blind bake the crust: Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 10 minutes, then remove the weights and parchment and bake for another 5 minutes. Set aside to cool slightly.
In a mixing bowl, whisk together the almond flour, remaining brown sugar, eggs, heavy cream, vanilla extract, and almond extract until smooth.
Spread the cooked cranberries evenly over the partially baked crust. Pour the almond filling over the cranberries, smoothing it with a spatula if needed.
Sprinkle the sliced almonds evenly over the filling. Bake the tart for 30–35 minutes, or until the filling is set and the top is golden brown.
Remove the tart from the oven and allow it to cool completely on a wire rack. Once cooled, remove the tart from the pan.
Dust the top with powdered sugar if desired. Slice and serve. Enjoy!
Nutrition Facts
Calories |
3324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.9 g | 264% | |
| Saturated Fat | 92.0 g | 460% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 748 mg | 249% | |
| Sodium | 228 mg | 10% | |
| Total Carbohydrate | 325.0 g | 118% | |
| Dietary Fiber | 32.7 g | 117% | |
| Total Sugars | 156.8 g | ||
| Protein | 54.0 g | 108% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 494 mg | 38% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1266 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
