Oh, the holidays just aren’t complete without the smell of something sweet baking in the oven, right? I wait all year to make my cranberry almond tart – that perfect balance of bright, tangy cranberries and nutty, toasty almonds gets me every time. The first time I made this tart, I’ll admit I was nervous (those cranberries can be feisty!), but now it’s my go-to dessert for family gatherings. Trust me, one bite of that buttery crust with the jammy cranberries and crunchy almonds on top, and you’ll be hooked. It’s become our little tradition – my niece even calls it “Auntie’s magic red tart!”
Why You’ll Love This Cranberry Almond Tart
Let me tell you why this tart has become my absolute favorite holiday showstopper:
- So simple to make – If you can mix dough and spread berries, you’ve got this! No fancy techniques needed.
- That perfect flavor balance – The tart cranberries and sweet honey play off each other beautifully, with almonds adding that satisfying crunch.
- Uses basic ingredients – No running around for special items – just flour, butter, cranberries and almonds (plus a few pantry staples).
- Makes any meal feel festive – That ruby red cranberry topping turns an ordinary dinner into a celebration.
Honestly? The hardest part is waiting for it to cool before slicing!
Ingredients for Cranberry Almond Tart
Gathering the right ingredients makes all the difference with this tart – I’ve learned that the hard way! Here’s what you’ll need:
- 1 1/2 cups all-purpose flour – Spoon and level it, don’t scoop!
- 1/2 cup almond flour – This gives the crust that wonderful nutty depth
- 1/2 cup unsalted butter, chilled and cubed – Cold, cold, cold – I pop mine in the freezer for 10 minutes first
- 1/4 cup granulated sugar – Just enough sweetness to balance the tart cranberries
- 1 egg yolk – Save the white for meringues tomorrow
- 1 cup fresh cranberries – Look for plump, shiny ones – they burst so beautifully
- 1/4 cup honey – I prefer wildflower for its mild flavor
- 1/4 cup sliced almonds – For that perfect golden crunch on top
See? Nothing too crazy – just good, simple ingredients that work magic together!
How to Make Cranberry Almond Tart
Okay, let’s get to the fun part – making this gorgeous tart! I promise it’s easier than it looks. Just follow these steps and you’ll have everyone asking for seconds.
Prepare the Crust
First things first – preheat that oven to 350°F (175°C). While it’s heating up, let’s make the crust. In a big bowl, whisk together the all-purpose flour, almond flour, and sugar. Now grab your chilled butter cubes – I like to use my fingers to rub them into the flour mixture until it looks like coarse crumbs. Don’t overwork it though! Add the egg yolk and mix just until the dough comes together. Pro tip: If it feels too dry, sprinkle in a teaspoon of ice water.
Press the dough evenly into your tart pan (I use a 9-inch one), making sure to get it up the sides. Pop it in the fridge for 15 minutes – this helps prevent shrinking! Then bake it blind for 15 minutes until it’s just starting to turn golden.
Assemble the Tart
Now for the pretty part! Spread those gorgeous fresh cranberries evenly over the par-baked crust. Don’t worry about perfection – the random placement makes it look more rustic and homemade. Drizzle the honey all over the berries – I like to make zigzags for even coverage. Finally, sprinkle those sliced almonds on top. They’ll toast up beautifully in the oven!
Bake and Cool
Bake your cranberry almond tart for about 20 minutes. You’ll know it’s done when the almonds are golden and the cranberries have burst slightly. Resist the urge to slice right away! Let it cool completely in the pan – about 30 minutes – so the filling sets properly. Trust me, waiting makes all the difference between neat slices and berry rivers!
Tips for the Perfect Cranberry Almond Tart
After making this tart more times than I can count, I’ve picked up some tricks to make it foolproof every time:
- Use fresh cranberries – Frozen ones release too much liquid and make the crust soggy. If you must use frozen, don’t thaw them first!
- Check your crust early – Ovens vary, so peek at 12 minutes. It should be lightly golden, not browned.
- Chill your tools – I pop my mixing bowl and pastry cutter in the freezer for 5 minutes before making the dough – helps keep that butter cold!
- Slice with a hot knife – Dip your knife in hot water and dry it between cuts for picture-perfect slices.
Little things make a big difference with this tart – take it from someone who’s learned the hard way!
Cranberry Almond Tart Variations
Oh, I love playing with this recipe – it’s like a blank canvas for flavors! Try adding a teaspoon of orange zest to the crust for a citrusy kick that pairs amazingly with the cranberries. If almonds aren’t your thing, walnuts make a fantastic substitute – their earthiness balances the tartness beautifully. Feeling adventurous? A sprinkle of cinnamon in the crust takes this tart straight to cozy holiday heaven!
Serving Suggestions for Cranberry Almond Tart
This tart shines brightest when served slightly warm with a scoop of vanilla ice cream melting over the top – the cold creaminess against the tart cranberries is pure magic! For holiday dinners, I love dolloping fresh whipped cream on each slice. It makes a stunning centerpiece at Thanksgiving or Christmas brunch too – just watch how fast it disappears!
Storage and Reheating
This tart keeps beautifully in the fridge for up to 3 days – just cover it loosely with foil. Want that just-baked crispness? Pop slices in a 300°F oven for 5 minutes! Pro tip: If storing overnight, wait to add the almonds until reheating so they stay perfectly crunchy.
Cranberry Almond Tart Nutrition Information
Now I’m no nutritionist, but here’s the scoop on what’s in each slice of this delicious tart (remember, these are estimates – your ingredients may vary slightly!). One serving packs about 280 calories, with 15g of that good almond-y fat and 32g of carbs. The cranberries bring 2g of fiber and the almonds add 4g of protein – not bad for a dessert, right? The real nutrition comes from the love you bake into it – that’s what makes it truly nourishing!
Frequently Asked Questions
Can I use frozen cranberries instead of fresh?
Oh honey, I get this question all the time! While fresh cranberries work best (they hold their shape better), you can use frozen in a pinch. Just don’t thaw them first – toss them in frozen to prevent extra moisture. You might need to bake 5 minutes longer though!
How do I prevent a soggy crust?
My grandma’s trick? Par-bake that crust first! And make sure your butter is ice-cold when making the dough. If you’re really worried, brush the baked crust with a thin layer of egg white before adding toppings – it creates a moisture barrier.
Can I make this tart ahead of time?
Absolutely! The crust alone keeps for 2 days in the fridge or 3 months frozen. For best results, I assemble and bake the day of serving, but it’s still delicious reheated the next day.
What if I don’t have a tart pan?
No problem at all! A 9-inch pie plate works nearly as well – just watch the baking time. You might get slightly thicker edges, but that just means more buttery crust to enjoy!
3-Ingredient Cranberry Almond Tart Recipe – Sweet & Nutty Bliss
A delicious tart combining the tartness of cranberries with the nutty flavor of almonds.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup almond flour
- 1/2 cup unsalted butter, chilled
- 1/4 cup granulated sugar
- 1 egg yolk
- 1 cup fresh cranberries
- 1/4 cup honey
- 1/4 cup sliced almonds
Instructions
- Preheat oven to 350°F (175°C).
- Mix flour, almond flour, butter, and sugar until crumbly.
- Add egg yolk and mix until dough forms.
- Press dough into tart pan and bake for 15 minutes.
- Spread cranberries over crust and drizzle with honey.
- Sprinkle almonds on top and bake for 20 minutes.
- Cool before serving.
Notes
- Use fresh cranberries for best results.
- Chill dough before baking for a flakier crust.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 10mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
