Description
Elegant and festive Cranberry Almond Tart featuring sweet almond frangipane studded with tart fresh cranberries in a crisp butter pastry shell.
Ingredients
1 standard pie crust , my recipe (it makes 2) here
1 cup unsalted butter, room temperature
1 cup sugar
1/4 tsp salt
2 large eggs
2 cups almond flour
2 Tbsp all purpose flour
2 tsp almond extract
8 ounces fresh cranberries for topping, more or less.
2 Tbsp powdered sugar, for dusting
Instructions
1. Preheat oven to 350°F (175°C), roll out pie crust, fit into a 9 or 10-inch fluted tart pan, trim edges, and chill.
2. Beat softened butter and sugar for 2 minutes, then beat in eggs, salt, and almond extract until smooth.
3. Fold in almond flour and all-purpose flour until a thick frangipane cream forms.
4. Spread almond filling into chilled tart shell and scatter fresh cranberries evenly across the top.
5. Bake at 350°F for 40 to 45 minutes until frangipane is golden brown and set.
6. Cool completely on a wire rack for 1 hour, remove outer tart ring, dust with powdered sugar, slice, and serve.
Notes
Use blanched fine almond flour for best texture. Cool completely before dusting with powdered sugar.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert / Tart
- Method: Baking
- Cuisine: French / American
Nutrition
- Calories: 430
- Sugar: 32g
- Sodium: 150mg
- Fat: 29g
- Saturated Fat: 29g
- Unsaturated Fat: 29g
- Trans Fat: 29g
- Protein: 7g