Hamdi Saidani This Easy Cranberry Frangipane Tart Recipe is a buttery and nutty recipe, which is made with fresh cranberries and fine almond flour. It’s a great choice for holiday parties, ready in about 1 hour and 30 minutes.
Easy Cranberry Frangipane Tart Recipe Ingredients
For the Crust:
- Nonstick baking spray
- 1 3/4 cups shortbread cookie crumbs (from about 16 cookies)
- 2 tablespoons all-purpose flour
- 1 tablespoon granulated sugar
- 1/8 teaspoon fine salt
- 2 tablespoons unsalted butter, melted
For the Filling:
- 1 stick (8 tablespoons) unsalted butter, softened
- 1/3 cup (70 grams) granulated sugar
- 1/4 cup (50 grams) lightly packed light brown sugar
- 1/2 teaspoon fine salt
- 2 teaspoons pure vanilla extract
- 1/8 teaspoon almond extract, optional
- 2 large eggs, at room temperature
- 1 large egg yolk, at room temperature
- 1 1/4 cups (125 grams) fine almond flour
- 2 tablespoons all-purpose flour
- 1/2 cup fresh or frozen cranberries, halved
- Confectioners’ sugar, for dusting
- 3 tablespoons toasted sliced almonds
How To Make Easy Cranberry Frangipane Tart Recipe
- Prep the oven and pan: Preheat the oven to 400°F. Spray a 9-inch tart pan with a removable bottom with baking spray and place it on a sheet pan.
- Make the crust mixture: In a medium bowl, mix the shortbread cookie crumbs, flour, sugar, and salt. Add the melted butter and stir until the mixture is evenly moistened and clumps together when pressed.
- Bake the crust: Evenly press the crumb mixture into the bottom and up the sides of the prepared tart pan. Bake for about 12 minutes, until the center looks dry. Set it on a wire rack to cool while you prepare the filling. Lower the oven temperature to 350°F.
- Make the frangipane filling: In a stand mixer with a paddle attachment, beat the softened butter, granulated sugar, brown sugar, and salt until smooth. Add the vanilla and almond extracts. Beat in the eggs and egg yolk one at a time, mixing well after each addition. The mixture may look thin, which is normal. On low speed, mix in the almond flour and all-purpose flour until just combined.
- Assemble the tart: Pour the frangipane filling into the warm crust and smooth it out. Place the cranberry halves on top, pushing them in just slightly.
- Bake the tart: Bake at 350°F for 43 to 45 minutes, until the top is golden and set, and a toothpick inserted in the center comes out clean.
- Cool and Garnish: Let the tart cool completely on the rack before removing the outer ring. Place the tart on a platter, dust the edges with confectioners’ sugar, and sprinkle the toasted almond slices around the border.
Recipe Tips
- What is Frangipane? Frangipane is a sweet almond-flavored cream used in French pastries. It’s made from butter, sugar, eggs, and almond flour and bakes into a soft, cake-like filling.
- How to get a perfect crust? Press the cookie crumb mixture firmly and evenly into the pan, especially in the corners. Pre-baking the crust (blind baking) ensures it stays crisp under the moist filling.
- Can I use a different type of cookie for the crust? Yes, vanilla wafers or digestive biscuits would also work well as a substitute for shortbread cookies.
- Why use room temperature ingredients for the filling? Using softened butter and room temperature eggs helps the ingredients combine smoothly, preventing the batter from looking curdled or separating.
What To Serve With Cranberry Frangipane Tart
This tart is delicious on its own but is elevated when served with a simple accompaniment.
- A dollop of unsweetened whipped cream or crème fraîche
- A scoop of vanilla bean ice cream
- A cup of hot coffee or black tea
How To Store Cranberry Frangipane Tart
- Refrigerate: Cover the tart loosely with plastic wrap and store it in the refrigerator for up to 3 days.
- Freeze: You can freeze the baked and cooled tart, without the final sugar and almond garnish. Wrap it tightly in plastic wrap, then in foil, and freeze for up to 1 month. Thaw in the refrigerator before serving.
Cranberry Frangipane Tart Nutrition Facts
- Calories: 480 kcal
- Carbohydrates: 45g
- Protein: 8g
- Fat: 30g
- Saturated Fat: 14g
- Sodium: 210mg
- Sugar: 28g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Do I have to use a tart pan with a removable bottom?
It is highly recommended. A removable bottom makes it much easier to lift the tart out of the pan without damaging the delicate crust, ensuring a beautiful presentation.
Can I use frozen cranberries for this tart?
Yes, frozen cranberries work perfectly. There’s no need to thaw them first; simply halve them while frozen and place them on top of the filling as directed.
Why did my frangipane look thin or separated when I added the eggs?
This can happen if the butter is too warm or the eggs are too cold. As long as you continue mixing and add the dry ingredients, the batter should come together into a smooth consistency.
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Easy Cranberry Frangipane Tart Recipe
Description
A festive and elegant tart featuring a buttery almond frangipane filling and tart cranberries, baked in a crisp shortbread cookie crust.
Ingredients
Instructions
- Preheat oven to 400°F. Combine crust ingredients and press into a 9-inch tart pan.
- Bake crust for 12 minutes. Reduce oven to 350°F.
- Cream butter and sugars. Beat in eggs, then mix in flours.
- Pour filling into the crust and top with halved cranberries.
- Bake for 43-45 minutes until golden and set.
- Cool completely before removing from the pan.
- Garnish with powdered sugar and toasted almonds before serving.
Notes
- Using a stand mixer makes creating the smooth frangipane filling effortless.
- Don’t overmix the filling once the flour is added to keep the texture tender.
- Ensure the tart is completely cool before slicing for the cleanest cuts.
- Toasted almonds add a wonderful crunch and enhance the nutty flavor.
Easy Cranberry Frangipane Tart Recipe
