Cranberry Frangipane Tart

Welcome to a delightful exploration of the Cranberry Frangipane Tart, a dessert that’s perfect for the holidays or any special occasion! In this article, we’ll dive into the rich flavors and textures of this gluten-free tart, learn what makes it so special, and explore everything you need to know to make it yourself. From understanding the frangipane filling to tips for perfecting the crust, this guide will make sure you’re ready to impress your guests with this elegant treat. Whether you’re a seasoned baker or a novice, the Cranberry Frangipane Tart is surprisingly easy to make and absolutely delicious!

Key Ingredients in Cranberry Frangipane Tart

Almond Flour: The Heart of the Frangipane

When making a Cranberry Frangipane Tart, one of the most important ingredients is almond flour. This flour is made by grinding up almonds into a fine powder and serves as the base for both the crust and the frangipane filling. Its slightly nutty flavor enhances the overall taste of the tart, making it rich and decadent without being too heavy.

The almond flour also plays a crucial role in creating that wonderful gluten-free texture. It binds everything together while keeping the filling soft and smooth. Plus, it helps the crust hold its shape, providing a lovely crunch that complements the creamy frangipane filling. You can find almond flour in most grocery stores, making it an easy ingredient to work with. If you can’t find it, you can even make your own by processing whole almonds in a food processor.

Fresh Cranberries vs. Frozen Cranberries

The cranberries in this tart are what give it that beautiful pop of color and delightful tartness. You can use either fresh or frozen cranberries for this recipe, but fresh cranberries will give you the best texture and flavor. They’re more firm and juicy, which balances the sweetness of the frangipane perfectly.

However, if fresh cranberries aren’t in season or you can’t find them, don’t worry—frozen cranberries work just as well. Just be sure to thaw them before using them in your tart. Either way, the cranberries will provide that essential tangy kick that cuts through the richness of the frangipane filling.

The Importance of Almonds in the Crust

Another key ingredient in the Cranberry Frangipane Tart is, of course, almonds. The crust is made with ground almonds, almond flour, sugar, and butter, creating a rich, nutty flavor that holds the filling perfectly. The almonds give the crust a bit of texture, which contrasts wonderfully with the smoothness of the frangipane.

If you’re using roasted salted almonds for the crust, they’ll add a subtle savory note that complements the sweet and tart flavors in the tart. The result is a crust that’s not only gluten-free but also flavorful and satisfying.

Step-by-Step Recipe for Cranberry Frangipane Tart

Making the Almond Crust

The first step to creating your Cranberry Frangipane Tart is preparing the almond crust. Start by placing 1 cup of whole almonds, 1 cup of almond flour, 2 tablespoons of granulated sugar, and 1/8 teaspoon of salt in a food processor. Pulse until the almonds are finely chopped. Then, add 1/4 cup (or 56g) of melted butter. Pulse again until the mixture becomes crumbly and sticks together when pressed.

Once your crust mixture is ready, press it evenly into a 9-inch or 10-inch tart pan. Be sure to press the crust firmly to ensure it holds its shape when baking. It may feel a bit crumbly at first, but don’t worry—it will come together beautifully once baked. Bake the crust in a preheated oven at 350°F (177°C) for about 10 minutes. Afterward, remove it from the oven and let it cool slightly on a wire rack while you prepare the frangipane filling.

Preparing the Frangipane Filling

Now it’s time to make the rich, creamy frangipane filling for your Cranberry Frangipane Tart. Begin by beating together 6 tablespoons of softened unsalted butter and 1/2 cup of granulated sugar using a handheld or stand mixer on medium-high speed. Beat until the mixture is light and creamy, which should take about 1 minute. Next, add 2 large eggs (make sure they’re at room temperature) and beat until just combined.

After the eggs are mixed in, scrape down the sides and bottom of the bowl to ensure everything is well incorporated. At this point, the mixture may look a little chunky—that’s perfectly normal! Now, add 1 and 1/3 cups of almond flour, 1/8 teaspoon of salt, 1 teaspoon of vanilla extract, 1/2 teaspoon of almond extract, and the zest and juice of 1 teaspoon of lemon. Beat everything together on medium speed until smooth and fully combined.

Assembling and Baking the Tart

Once your crust has cooled slightly and your frangipane filling is ready, spread the filling evenly over the cooled crust using a small offset spatula. Be gentle to keep the crust intact. Then, take 1 and 1/4 cups of fresh cranberries (or thawed frozen cranberries) and scatter them over the top of the frangipane filling. Lightly press the cranberries into the filling with your fingers or the back of a spoon.

For a little extra sparkle, sprinkle coarse sugar over the top. This step is optional, but it adds a beautiful crunch and shimmer to the finished tart. Now, place the tart in the oven and bake it at 350°F (177°C) for 38 to 40 minutes, or until the edges of the filling are lightly browned and the cranberries are juicy. If the tart begins to brown too quickly on top, simply cover it with aluminum foil to prevent burning.

Once baked, remove the tart from the oven and allow it to cool for at least 20 minutes before removing the rim of the tart pan. For best results, let the tart cool to room temperature before slicing and serving.

Serving Suggestions for Cranberry Frangipane Tart

Serving Warm vs. Cold

One of the best things about the Cranberry Frangipane Tart is that it can be enjoyed both warm and at room temperature. Serving it warm, straight from the oven, brings out the creamy richness of the frangipane filling while allowing the cranberries to retain their juiciness. If you’re looking for a comforting dessert, serving it warm with a scoop of vanilla ice cream or a dollop of whipped cream is a surefire crowd-pleaser.

However, if you prefer a firmer texture, allow the tart to cool completely at room temperature. This gives the filling time to set and provides a clean slice when cutting. Either way, this gluten-free tart will be a showstopper on your dessert table.

Pairing with Ice Cream or Whipped Cream

For an extra indulgent touch, try pairing the Cranberry Frangipane Tart with a scoop of vanilla ice cream or freshly whipped cream. The creamy, slightly sweet ice cream will complement the almond filling, while the whipped cream adds a light, airy texture that balances out the richness of the tart.

If you’re feeling adventurous, you could also try pairing the tart with a flavored whipped cream, such as lemon or almond. These flavors would enhance the tart’s citrusy lemon zest and bring out the almond flour notes in the frangipane.

The tart itself is delicious on its own, but adding a topping elevates it to a whole new level. Whether you serve it warm or cold, this Cranberry Frangipane Tart will make a perfect finale to any meal!

For more delicious dessert recipes, check out our other articles on Protein Cookie Recipe or Almond Nut Cake Recipe.

Common Questions About Cranberry Frangipane Tart (FAQs)

Can I Use Other Fruits in the Tart?

While cranberries are the star of this Cranberry Frangipane Tart, you can absolutely experiment with other fruits. If cranberries are out of season or if you simply prefer a different fruit, feel free to swap them out. Raspberries, blueberries, or even sliced pears work wonderfully in this tart. Keep in mind that some fruits, like raspberries, might be a bit sweeter than cranberries, so you may want to adjust the sweetness of the frangipane filling accordingly.

How Long Will This Tart Stay Fresh?

The Cranberry Frangipane Tart can stay fresh for up to 2 days at room temperature. If you prefer to keep it longer, simply store it in the refrigerator for up to 5 days. The tart will still taste great, although the texture of the crust might soften a little after a day or two. To keep the crust crispy, it’s best to store the tart uncovered until you’re ready to serve it. When you’re ready to eat, you can enjoy it cold, or warm it up slightly in the oven.

Can I Freeze Cranberry Frangipane Tart?

Yes! If you want to make the Cranberry Frangipane Tart ahead of time, freezing it is a great option. After baking and cooling, wrap the tart tightly in plastic wrap and aluminum foil, and freeze it for up to 3 months. To thaw, simply let it sit in the refrigerator overnight and bring it to room temperature before serving. While the crust may lose some of its crispness, the flavor of the frangipane and cranberries will still shine through.

For more delicious gluten-free dessert ideas, check out our recipe for Almond Nut Cake Recipe.

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