Cranberry tart feels perfect for holiday baking. It looks beautiful and tastes bright, sweet and richly buttery. The recipe comes together fast. You can prepare the ingredients ahead. Then you only need simple mixing and spreading.
The cranberries soften in the oven. They turn jammy and tender. They create a bright base under the cake-like top. The almonds add a warm crunch. The almond extract lifts the flavor. Everything tastes balanced and comforting. It works well for Thanksgiving or any winter gathering.
The batter is thick. It spreads slowly over the fruit. That is exactly right. The thick batter creates a soft crust. It bakes into a golden layer over the berries. Every slice gives you tangy fruit and a sweet cake top. It feels like a warm and cozy dessert.
The tart cools beautifully. The slices lift cleanly after chilling. You can serve it warm or cold. A dusting of confectioners sugar adds a simple finish. A spoon of whipped cream can make it even better. Guests love the mix of sweet and tart flavors.
This recipe is very forgiving. Frozen cranberries work perfectly. The almonds toast gently as the tart bakes. The aroma fills the kitchen with holiday warmth. You can make this tart ahead without stress. It stores well in the fridge. It also travels well for gatherings.
Cranberry tart brings color to the table. The flavor suits winter meals. The texture feels soft and pleasing. It offers a lovely balance of sweetness and brightness. You can enjoy it with coffee or tea. It feels right at any holiday celebration.
Let this tart join your seasonal favorites. It is simple, beautiful and full of flavor.
Cranberry Tart
Equipment
- Baking Sheet
- 11 inch fluted tart tin
Ingredients
- 12 oz frozen cranberries thawed 340g
- 1/2 cup sliced almonds
- 1 cup sugar 200g (divided)
- 2 large eggs
- 3/4 cup butter melted 170g
- 1 tsp almond extract
- 1 cup all purpose flour 120g
- 1 tbsp confectioners sugar
Instructions
- Preheat the oven to 325ºF / 165ºC and grease an 11inch fluted tart tin with a removable base.
- In a medium bowl mix together the cranberries, half a cup of sugar and the almonds. Transfer to the tart tin and sit on a baking sheet.
- In a separate bowl beat the eggs, butter, extract and remaining sugar then beat in the flour until just combined. You will have a very thick batter.
- Spread the batter over the berries and bake in the oven for 40-45 minutes until a toothpick inserted into the center comes out clean.
- Cool in the tin. Store left overs in the fridge.
Did you make this recipe?
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