Best 6 Cranberry Almond Tart Recipes

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Indulge in the symphony of flavors with our exquisite Cranberry Almond Tart, a culinary masterpiece that harmonizes the tartness of cranberries, the nutty sweetness of almonds, and the buttery richness of a flaky crust. This delectable treat is a delightful addition to any occasion, whether it's a festive holiday gathering or an intimate brunch with loved ones.

Our curated collection of recipes offers a diverse selection of Cranberry Almond Tarts, each with its own unique twist. From the classic Cranberry Almond Tart, featuring a vibrant cranberry filling nestled in a golden almond crust, to the elegant Cranberry Almond Tart with a hint of orange zest, there's a recipe to suit every palate.

For those seeking a gluten-free alternative, our Gluten-Free Cranberry Almond Tart is a delightful option, offering the same burst of flavors without compromising on texture. And for a touch of rustic charm, our rustic Cranberry Almond Tart, adorned with a lattice crust, is a visual and culinary delight.

No matter which recipe you choose, you'll embark on a culinary adventure that celebrates the beauty of seasonal ingredients and the art of baking. So, gather your ingredients, preheat your oven, and let's create a taste of heaven with our Cranberry Almond Tart.

Here are our top 6 tried and tested recipes!

WHITE CHOCOLATE CRANBERRY ALMOND TART



White Chocolate Cranberry Almond Tart image

A sweet white chocolate drizzle perfectly balances the tangy cranberries in my signature holiday dessert. I also make this tart for local coffee houses and restaurants. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 17

1/2 cup slivered almonds, toasted
3 tablespoons sugar
1-2/3 cups all-purpose flour
1/4 teaspoon salt
1/4 cup butter, melted
1/4 cup heavy whipping cream
2/3 cup white baking chips
FILLING:
2 cups fresh or frozen cranberries
1 cup sugar
1/2 cup dried cranberries
1/3 cup orange juice
2 tablespoons butter
TOPPING:
2/3 cup white baking chips
2 teaspoons shortening
1/3 cup slivered almonds, toasted

Steps:

  • Preheat oven to 375°. Place almonds and sugar in a food processor; pulse until almonds are ground. Add flour and salt; pulse until blended. Transfer mixture to a small bowl; stir in melted butter and cream. Press onto bottom and up sides of an ungreased 9-in. fluted tart pan with removable bottom., Bake 15-18 minutes or until lightly browned. Remove from oven; sprinkle baking chips evenly over bottom. Cool on a wire rack., In a saucepan, combine filling ingredients; bring to a boil. Reduce heat, simmer, uncovered, 10-15 minutes or until slightly thickened, stirring occasionally. Pour over baking chips., Bake 20-25 minutes or until filling is bubbly and crust is golden brown. Cool on a wire rack. Refrigerate 2 hours or until cold. , In a microwave, melt baking chips and shortening; stir until smooth. Drizzle over tart. Sprinkle with almonds.

Nutrition Facts : Calories 393 calories, Fat 18g fat (9g saturated fat), Cholesterol 25mg cholesterol, Sodium 115mg sodium, Carbohydrate 56g carbohydrate (38g sugars, Fiber 3g fiber), Protein 5g protein.

ALMOND CRANBERRY TART



Almond Cranberry Tart image

"Cranberries and currant jelly make a jewel-toned filling for the cookie-type crust of this dessert," notes field editor Billie Moss of El Sobrante, California.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8-10 servings.

Number Of Ingredients 11

1-1/4 cups sugar, divided
1 cup finely chopped slivered almonds, toasted
1 cup all-purpose flour
1/2 cup butter
1 egg
1 teaspoon vanilla extract
1 envelope unflavored gelatin
1/4 cup water
1 package (12 ounces) fresh or frozen cranberries
1/2 cup red currant jelly
Whipped cream and additional chopped almonds, optional

Steps:

  • In a large bowl, combine 1/4 cup sugar, almonds and flour; cut in the butter until crumbly. Beat egg and vanilla; add to flour mixture and stir until moistened. Cover and refrigerate for 30 minutes. , Coat fingers with flour and press pastry mixture into the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. P;lace on a baking sheet. Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. , Meanwhile, soften gelatin over cold water; let stand for 1 minute. Set aside. In a saucepan, combine the cranberries, jelly and remaining sugar. Cook over medium heat until berries pop. Remove from the heat; stir in gelatin until dissolved and cool. Pour into crust. Refrigerate at least 4 hours. Garnish with whipped cream and almonds if desired. Refrigerate leftovers.

Nutrition Facts : Calories 352 calories, Fat 15g fat (6g saturated fat), Cholesterol 46mg cholesterol, Sodium 101mg sodium, Carbohydrate 51g carbohydrate (37g sugars, Fiber 3g fiber), Protein 5g protein.

CRANBERRY, ALMOND, AND CINNAMON TART



Cranberry, Almond, and Cinnamon Tart image

A stunning fall tart with a towering frangipane filling is crowned with cranberry jewels.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 13

1 1/2 cups (5 1/4 ounces) fresh cranberries
1/2 cup plus 1/3 cup granulated sugar, plus more for sprinkling
1 tablespoon water
All-purpose flour, for dusting
Pate Sucree for Cranberry, Almond, and Cinnamon Tart
1 large egg white, lightly beaten
8 ounces cranberry jam or preserves
10 tablespoons unsalted butter, room temperature
3 large eggs
1/2 teaspoon pure vanilla extract
6 ounces (about 1 1/4 cups) whole almonds, finely ground in a food processor
1 teaspoon ground cinnamon
1/4 teaspoon salt

Steps:

  • Put fresh cranberries, 1/3 cup sugar, and the water into a saucepan over medium heat and cook, stirring to dissolve sugar, until cranberries have just softened, about 3 minutes. Remove from heat, and let cool completely.
  • On a lightly floured work surface, roll out dough to a 12-inch circle, 1/8 to 1/4 inch thick. Transfer to an 8-by-2-inch springform pan, pressing crust into bottom and up sides. Trim excess flush with rim. Refrigerate for 30 minutes.
  • Preheat oven to 350 degrees. Prick tart crust all over with a fork. Cut a 12-inch round of parchment, and place on top of chilled crust. Fill with pie weights or dried beans. Bake for 10 minutes. Remove weights and parchment, and brush crust lightly with egg white. Return to oven, and bake until pale golden, about 25 minutes. Refrigerate remaining egg white. Let crust cool in pan on a wire rack for 10 minutes.
  • Raise oven temperature to 375 degrees. Spread jam over bottom of tart crust.
  • Beat butter and remaining 1/2 cup sugar with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Reduce speed to medium. Slowly add ground almonds, cinnamon, and salt, and beat until just combined. Spread mixture over jam-covered crust.
  • Bake tart until filling is set and has darkened slightly, 45 to 50 minutes. (If top darkens too quickly, cover loosely with foil.) Remove tart from oven, brush top with egg white, and sprinkle with sugar. Return to oven, and bake for 5 minutes more. Let cool on a wire rack for 15 minutes. Remove from pan, and top with candied cranberries. Serve warm.

CRANBERRY ALMOND TART



Cranberry Almond Tart image

Make and share this Cranberry Almond Tart recipe from Food.com.

Provided by MarieRynr

Categories     Dessert

Time 1h

Yield 1 9inch tart

Number Of Ingredients 11

1 sweet tart crust, sufficient to line a 10-inch tart pan (see Mean Chef's Sweet Tart Dough)
1/2 cup orange juice
3/4 cup sugar
1 (12 ounce) bag cranberries
8 ounces almond paste
1/2 cup sugar
1/2 cup flour
1/2 cup unsalted butter
2 eggs
1 teaspoon vanilla
sliced almonds

Steps:

  • Preheat oven to 350.
  • Cranberries: bring orange juice and sugar to a boil.
  • Add cranberries, remove from heat and let cool.
  • Filling: Beat almond paste and sugar until smooth.
  • Add remaining ingredients and beat until blended.
  • Assembly: Spread filling in tart shell.
  • Drain cranberries and place on top of filling.
  • Sprinkle with almonds to cover.
  • Bake until puffed, crust is done and almonds are golden, then cool.
  • Tart dough, cranberries and almond filling can all be made a couple of days ahead. Filling should be brought to room temperature or beat in a mixer to facilitate spreading.

PATE SUCREE FOR CRANBERRY, ALMOND, AND CINNAMON TART



Pate Sucree for Cranberry, Almond, and Cinnamon Tart image

Use this pate sucree recipe for our Cranberry, Almond, and Cinnamon Tart. A food processor yields the flakiest crust, but you can also make this recipe with a pastry blender; work quickly to keep the butter cold.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes enough for 1 tart

Number Of Ingredients 6

1 1/4 cups all-purpose flour
4 1/2 teaspoons granulated sugar
1/4 teaspoon salt
1 stick cold unsalted butter, cut into small pieces
1 large egg yolk
2 tablespoons ice water

Steps:

  • Pulse flour, sugar, and salt in a food processor until combined. Add butter, and process until mixture resembles coarse meal, about 10 seconds.
  • Lightly beat yolk with ice water. With processor running, add yolk mixture in a slow, steady stream through the feed tube, and process until dough just holds together (no longer than 30 seconds).
  • Turn out onto a work surface, and shape into a disk. Wrap in plastic, and refrigerate for at least 1 hour (or up to 2 days).

CRANBERRY-ALMOND SHORTBREAD TART



CRANBERRY-ALMOND SHORTBREAD TART image

Yield 8 10

Number Of Ingredients 18

For Filling
1 cup granulated sugar
2 Tbs. fresh lemon juice
12 oz. fresh or thawed frozen cranberries (about 3 cups)
3 Tbs. apricot jam
For Pastry
3-1/2 oz. (1 cup) sliced almonds
9 oz. (2 cups) unbleached all-purpose flour
1-3/4 oz. (1/4 cup plus 2 Tbs.) fine yellow cornmeal
3/4 tsp. kosher salt
8 oz. (1 cup) unsalted butter, cut into 16 pieces and softened
1 cup granulated sugar
1/2 Tbs. packed finely grated lemon zest (from 1 large lemon)
3/4 tsp. pure vanilla extract
1/4 tsp. pure almond extract
1 large egg yolk
Cooking spray
Confectioners' sugar, for garnish (optional)

Steps:

  • Make the filling Combine the sugar, lemon juice, and 1/2 cup water in a 3-quart saucepan. Bring to a boil over high heat, stirring occasionally to dissolve the sugar, about 2 minutes. Add the cranberries and lower the heat to medium-low. Simmer until the cranberries have popped and the liquid is syrupy, 10 to 12 minutes. Stir in the apricot jam and simmer until the jam melts, about 1 minute more. Remove from the heat and let cool completely. Make the shortbread Position a rack in the center of the oven and heat the oven to 325°F. Spread the almonds on a rimmed baking sheet and toast until warm and fragrant but not yet brown, about 5 minutes; let cool completely. In a food processor, combine the nuts with 2 Tbs. of the flour. Pulse until very fine but not powdery, 20 to 25 short pulses. Transfer to a large bowl and stir in the remaining flour, the cornmeal, and salt. In the food processor, combine the butter, sugar, lemon zest, vanilla, and almond extract. Pulse until creamy, 10 to 20 short pulses. Add the egg yolk and pulse a few times to combine. Add the dry ingredients and pulse, scraping down the sides as necessary, just until a soft dough forms, 30 to 40 short pulses. Turn the dough out onto a piece of plastic and divide. Using 9 1/2 x1-inch fluted metal tart pan, press half of the dough evenly onto the bottom and up the sides of the pan. Cover with plastic wrap. Form the remaining dough into a disk and wrap in plastic. Refrigerate the dough and the tart shell until very firm, at least 30 minutes. Prick the bottom of the tart shell all over with a fork, bake on baking sheet until firm, dry, and just starting to turn golden brown around the edges, 30 to 35 minutes. Spoon Spoon the filling into the tart and spread evenly. Crumble the remaining shortbread dough over the cranberries in pebble-like pieces. Bake until the topping is firm and golden-brown 30 to 35 minutes. Cool on wire rack.

Tips:

  • Use fresh cranberries. Fresh cranberries have a tart and juicy flavor that is perfect for this tart. If you can't find fresh cranberries, you can use frozen cranberries, but be sure to thaw them before using.
  • Toast the almonds. Toasting the almonds brings out their flavor and makes them more crunchy. You can toast the almonds in a toaster oven or on a baking sheet in a preheated oven.
  • Use a good quality puff pastry. The puff pastry is the base of the tart, so it's important to use a good quality puff pastry. Look for a puff pastry that is made with real butter and has a flaky texture.
  • Don't overcook the tart. The tart is done when the crust is golden brown and the cranberries are soft. If you overcook the tart, the crust will be dry and the cranberries will be mushy.

Conclusion:

This cranberry almond tart is a delicious and festive dessert that is perfect for any occasion. The tart is easy to make and can be made ahead of time, making it a great option for busy bakers. The tart is also a good source of vitamins and minerals, making it a healthy choice for dessert.

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