Quick Recipe Version (TL;DR)
Quick Ingredients
- All-purpose flour 1 1/4 cups (160 g), powdered sugar 1/3 cup (40 g), fine sea salt 1/4 tsp
- Unsalted butter 1/2 cup (113 g) cold for crust + 1/2 cup (113 g) softened for filling
- 1 large egg yolk; 2 large eggs; vanilla extract 2 tsp total; almond extract 1/2 tsp
- Almond flour 1 cup (100 g); AP flour 1 tbsp (8 g) for filling
- Fresh or frozen cranberries 2 cups (200 g); granulated sugar 1/2 cup (100 g) + 2 tbsp
- Finely grated orange zest 1 tsp
- Apricot jam 1/3 cup (100 g); water or orange juice 1 tbsp
- Optional: sliced almonds 2 tbsp, toasted
Do This
- 1. Make sweet tart dough; chill 1 hour.
- 2. Roll to 12 in/30 cm, line a 9-inch tart pan; freeze 10 minutes.
- 3. Blind-bake at 375°F/190°C: 15 minutes with weights, 5 minutes without; reduce oven to 350°F/175°C.
- 4. Beat almond cream; spread in warm shell.
- 5. Top with cranberries; sprinkle 2 tbsp sugar; bake 30–35 minutes until golden and set.
- 6. Warm apricot jam with 1 tbsp water/juice; brush to glaze. Cool 45–60 minutes, garnish, slice.
Why You’ll Love This Recipe
- Classic French-style almond cream meets bright, tart cranberries for a balanced bite.
- Sweet tart shell stays crisp thanks to blind-baking and a sturdy frangipane filling.
- A quick apricot glaze turns the top jewel-bright and party-ready.
- Make-ahead friendly: dough and shell can be prepped in advance.
Grocery List
- Produce: Fresh cranberries (or frozen), 1 orange (for zest)
- Dairy: Unsalted butter, eggs
- Pantry: All-purpose flour, almond flour, granulated sugar, powdered sugar, apricot jam, vanilla extract, almond extract, fine sea salt
Full Ingredients
Sweet Tart Shell (9-inch pan with removable bottom)
- All-purpose flour: 1 1/4 cups (160 g)
- Powdered sugar: 1/3 cup (40 g)
- Fine sea salt: 1/4 tsp
- Unsalted butter: 1/2 cup (113 g), cold and cubed
- Large egg yolk: 1
- Vanilla extract: 1 tsp
- Ice water: 1–2 tsp, as needed
Almond Cream (Frangipane)
- Unsalted butter: 1/2 cup (113 g), softened
- Granulated sugar: 1/2 cup (100 g)
- Almond flour (finely ground blanched almonds): 1 cup (100 g)
- All-purpose flour: 1 tbsp (8 g)
- Large eggs: 2, room temperature
- Vanilla extract: 1 tsp
- Almond extract: 1/2 tsp
- Fine sea salt: small pinch
- Finely grated orange zest: 1 tsp
Cranberry Topping
- Fresh or frozen cranberries: 2 cups (200 g; if frozen, do not thaw)
- Granulated sugar: 2 tbsp (for sprinkling)
Apricot Glaze
- Apricot jam or preserves: 1/3 cup (100 g)
- Water or orange juice: 1 tbsp
Optional Garnish
- Sliced almonds: 2 tbsp, lightly toasted
- Extra orange zest, fine strips
Step-by-Step Instructions
Step 1: Make the sweet tart dough
In a medium bowl, whisk the flour, powdered sugar, and salt. Cut in the cold butter with a pastry cutter or fingertips until the mixture resembles coarse crumbs with pea-sized bits. Whisk the egg yolk with the vanilla; drizzle over the flour mixture and toss with a fork. Add 1–2 tsp ice water only if needed until the dough just clumps when pressed. Turn onto a sheet of plastic and press into a 1-inch-thick disk. Wrap and chill 1 hour to relax gluten and firm the butter.
Step 2: Roll and line the pan
On a lightly floured surface, roll the dough to a 12-inch (30 cm) circle, about 1/8 inch (3 mm) thick. Ease it into a 9-inch tart pan with a removable bottom, pressing into the corners without stretching. Trim excess, dock the base lightly with a fork, and freeze 10 minutes to help prevent shrinking.
Step 3: Blind-bake the shell
Preheat the oven to 375°F (190°C). Line the cold shell with parchment and fill with pie weights or dried beans. Bake 15 minutes, then carefully remove the weights and parchment and bake 5 minutes more until the base looks dry and just starting to color. Set the pan on a rack and reduce the oven to 350°F (175°C).
Step 4: Make the almond cream
With a hand mixer or stand mixer, beat the softened butter and granulated sugar on medium speed until pale and fluffy, 2–3 minutes. Beat in the eggs one at a time, scraping the bowl. Mix in the almond flour, all-purpose flour, salt, vanilla, almond extract, and orange zest just until smooth. Do not overmix; a thick, spreadable cream is ideal.
Step 5: Assemble and bake
Spread the almond cream evenly into the warm tart shell. Scatter the cranberries over the top and gently press them halfway into the cream. Sprinkle the cranberries with the 2 tbsp sugar. Bake at 350°F (175°C) for 30–35 minutes, until the frangipane is puffed and golden and the center barely wobbles. If edges brown too quickly, tent loosely with foil. Cool on a rack 45–60 minutes until just warm.
Step 6: Glaze for shine
In a small saucepan, warm the apricot jam with the water or orange juice over low heat, stirring until fluid and glossy, 1–2 minutes. For a glassy finish, strain through a fine sieve. Brush the warm glaze generously over the cranberries and the exposed frangipane. If using, sprinkle with toasted sliced almonds and a little fresh orange zest. Let the glaze set 10 minutes.
Step 7: Unmold and serve
When cool enough to handle, remove the tart ring and slide the tart onto a serving platter. Slice with a sharp, serrated knife. Serve plain or with lightly sweetened whipped cream or crème fraîche.
Pro Tips
- For the crispest base, place the tart pan on a preheated baking sheet or pizza stone during both bakes.
- Frozen cranberries work perfectly; use straight from the freezer so they do not bleed into the filling.
- For extra-smooth shine, always strain the warm jam before brushing.
- If your cranberries are very juicy, toss them with 1 tsp cornstarch before scattering on the tart.
- Patch any small cracks in the blind-baked shell with a dab of leftover dough and bake 2 more minutes.
Variations
- Pear-Almond: Arrange thinly sliced ripe pears (about 2 small) over the frangipane and dot with 1 cup cranberries. Proceed with bake and glaze.
- Mixed Berry: Swap cranberries for 2 cups mixed raspberries and blueberries; glaze with warmed apricot or raspberry jam.
- Pistachio Twist: Replace almond flour with finely ground pistachios and garnish with chopped pistachios instead of sliced almonds.
Storage & Make-Ahead
Dough can be made 2 days ahead (refrigerated) or 1 month ahead (frozen). Blind-baked shell keeps, wrapped, at room temperature for 24 hours. The baked tart keeps covered at cool room temperature up to 2 days; refrigerate for longer storage up to 4 days (bring to room temp before serving). To refresh crispness, warm slices on a baking sheet at 300°F (150°C) for 8–10 minutes. Glaze is best applied the day you serve.
Nutrition (per serving)
Approximate for 1 of 10 servings: 410 calories; 25 g fat; 43 g carbohydrates; 6 g protein; 2–3 g fiber; 120 mg sodium; 28 g sugars. Nutrition will vary with exact ingredients and garnish.
