Cranberry Almond Tart Recipe

Jump to Recipe Print Recipe

Warm & Familiar Cranberry Almond Tart Recipe

Every so often, it’s those simple, comforting desserts that bring the most joy—like a Cranberry Almond Tart that fills your kitchen with a nutty, buttery aroma and a hint of sweet-tart freshness. I love when a recipe feels both cozy and elegant, perfect for sharing over a cup of tea or at a casual gathering with friends.

When you make this Cranberry Almond Tart Recipe, you’ll notice how the crisp-edged crust cradles the jewel-toned cranberries, and the almond topping adds a delightful crunch. It’s a melody of textures and flavors that feels like an inviting hug on a chilly afternoon.

Let’s walk through the process together—it’s straightforward, reliable, and has a little trick or two up its sleeve to make your tart shine every time.

Ingredient Breakdown

• All-purpose flour (1 1/2 cups): Provides a tender structure with a reliable crumb.
• Almond flour (1/2 cup): Adds a subtle nutty flavor and moist crumb that complements the cranberries.
• Granulated sugar (1/4 cup): Balances tartness with just the right touch of sweetness.
• Unsalted butter, cold and cubed (1/2 cup): Creates a flaky, buttery crust that’s irresistibly crisp-edged.
• Egg yolk (1): Binds the dough gently while enriching its velvety texture.
• Fresh cranberries (1 cup): Bursts of tartness that brighten every bite—can swap with frozen if thawed well.
• Sliced almonds (1/4 cup): For a crunchy, toasty topping that’s pure perfection.
• Honey (1/4 cup): Adds warmth and a glossy, fragrant finish—maple syrup works as a lovely alternative.

Before You Start

First things first—mise en place is your best friend here. Measure and prep all ingredients before you roll up your sleeves. Preheat your oven to 350°F (175°C) so it’s ready when you are. I like to chill the dough briefly if the kitchen is warm; it makes pressing into the tart pan much smoother and keeps that buttery texture crisp.

How to Make Cranberry Almond Tart Recipe

1. Preheat your oven to 350°F (175°C). This ensures even cooking so your crust turns out golden and crisp without overbrowning.
2. Combine all-purpose flour, almond flour, and granulated sugar in a bowl. Almond flour adds buttery richness while the sugar balances the tart cranberries beautifully.
3. Cut in cold, cubed butter until the mixture resembles coarse crumbs. Use a pastry cutter or your fingertips quickly—cold butter is key here to achieve that flaky texture.
4. Add the egg yolk and gently mix until a soft dough forms. Don’t overwork the dough; we want it just combined to stay tender after baking.
5. Press the dough evenly into your tart pan. I like to use my fingertips to push the dough up the sides for a snug fit and that classic tart shape.
6. Bake the crust for 15 minutes until it’s lightly golden. This pre-bake step prevents the crust from getting soggy once the juicy toppings go on.
7. Evenly spread fresh cranberries and sliced almonds over the baked crust. The cranberries soften and burst with flavor, while almonds add a toasty note.
🎯

Cook Like a Pro

For the best crust, keep your butter cold and handle the dough as little as possible. When baking the tart, watch the edges closely; if they brown too fast, cover gently with foil to keep everything perfectly golden. Drizzling honey while the tart is hot ensures it seeps into the fruit and almonds, creating a shiny, flavorful glaze.

8. Drizzle honey evenly over the fruit and almonds. This adds a fragrant sweetness that balances the tart berries and toasty nuts.
9. Bake the tart for another 20 minutes until the crust is golden and the filling bubbles softly. You’ll see fragrant steam rising as the honey caramelizes—a sign it’s ready.
10. Allow the tart to cool thoroughly before slicing and serving. Cooling lets the filling set and the crust stay crisp, so each slice holds beautifully.

Flavor Variations for Cranberry Almond Tart Recipe

• Orange zest: Stir in a teaspoon of fresh orange zest to the dough or sprinkle over the cranberries for an aromatic burst.
• Spiced twist: Mix cinnamon or cardamom with the sugar for a warm, cozy note.
• Swap nuts: Try pecans or walnuts instead of almonds for a different crunch and flavor.
• Maple syrup glaze: Substitute honey with maple syrup for a deeper sweetness that pairs beautifully with fall flavors.
• Savory hint: Add a pinch of sea salt on top after baking to highlight the tartness and nuts.
• Mixed berries: Combine fresh cranberries with blueberries or raspberries for a colorful twist.

Storage, Freezer & Reheat Tips

• Refrigerate: Store leftover tart covered in the fridge for up to 4 days. The crust will stay delightfully crisp-edged if kept airtight.
• Freeze: Wrap tightly and freeze for up to 1 month. Thaw overnight in the fridge for best texture.
• Reheat: Warm slices gently in a 300°F oven for 5-7 minutes to revive the crust’s crunch and melt any honey glaze slightly.

Cranberry Almond Tart Recipe FAQs

• Can I use frozen cranberries? Yes! Just thaw and drain them well to avoid excess moisture in the tart.
• How do I keep the crust from getting soggy? Blind-bake the crust for 15 minutes before adding the filling—it acts as a barrier and keeps it crisp.
• Is almond flour necessary? It’s not required but adds a lovely moistness and nutty flavor; you can replace it with all-purpose flour if needed.
• Can I make this tart ahead of time? Absolutely. Prep and bake as directed; cool completely then cover and refrigerate up to 2 days before serving.
• What’s a good serving suggestion? Serve slightly warm or at room temperature with a dollop of whipped cream or vanilla ice cream.

Print