Description
A delicious and festive gluten-free dessert featuring a buttery almond crust and creamy frangipane filling, topped with fresh cranberries.
Ingredients
Scale
- 1 cup (145g) whole almonds
- 1 cup (100g) almond flour or almond meal
- 2 tablespoons granulated sugar
- 1/8 teaspoon salt
- 1/4 cup (56g) unsalted butter, melted
- 6 tablespoons (85g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 2 large eggs, at room temperature
- 1 and 1/3 cups (133g) almond flour or almond meal
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon lemon zest
- 1 and 1/4 cups (125g) fresh cranberries (or frozen & thawed)
- Optional: coarse sugar for sprinkling
- Optional: sugared cranberries for garnish
Instructions
- Preheat the oven to 350°F (177°C).
- Make the crust by pulsing almonds, almond flour, sugar, and salt in a food processor. Add melted butter and pulse until crumbly.
- Press the dough into a 9-inch or 10-inch tart pan and bake for 10 minutes. Remove from the oven and set aside to cool.
- Prepare the frangipane filling by beating softened butter and sugar until creamy. Add eggs and mix until just incorporated.
- Mix in almond flour, salt, vanilla extract, almond extract, lemon juice, and lemon zest until smooth.
- Spread the frangipane filling into the cooled crust and top with cranberries, pressing them lightly into the filling.
- Sprinkle with coarse sugar (optional) and bake for 38-40 minutes until the filling is lightly browned and the cranberries are juicy.
- Cool the tart for at least 20 minutes before removing the pan rim. Serve warm or at room temperature.
Notes
- For a smoother frangipane, replace 3 tablespoons of almond flour with all-purpose flour (optional).
- You can use frozen cranberries if fresh ones aren’t available, just thaw them first.
- This tart can be stored at room temperature for up to 2 days or refrigerated for up to 5 days.
- If you prefer a firmer crust, store the tart uncovered.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 16g
- Sodium: 45mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 55mg
Keywords: Cranberry Frangipane Tart, gluten-free dessert, almond tart, frangipane tart, holiday tart