Step 3: Spread the batter over the cranberries and almonds
Pour the batter into the tart pan over the sugar, cranberries and almonds. Use a rubber spatula, the back of a spoon or a mini offset spatula to spread the batter evenly over the berries.
Step 4: Bake the cranberry tart
Bake the cranberry tart until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Cool the cranberry tart in the tart pan on a wire rack. Once cooled to room temperature, dust the tart with confectioners’ sugar.
Recipe Variations
Use your favorite fruit: Want to make this tart in the summer with in-season fruit? Omit the cranberries and use blueberries, raspberries or blackberries instead. Reduce the sugar by 1/4 cup.
Change the nuts: Almonds are the mildest tasting of all the nuts. For a heartier, richer type of nut, toasted walnuts, pecans or, my favorite, macadamia nuts can be used in place of the almonds.
Add orange zest: Cranberries and oranges are an iconic flavor pairing. The bright sweetness from the oranges complements the cranberry’s tartness. To create that flavor in this cranberry tart recipe, add the zest from half an orange to the batter. Zest an orange just as you’d zest a lemon, and avoid the bitter pith!
How to Store Cranberry Tart
If you have cranberry tart leftovers, let them cool completely to room temperature. Cut the tart into slices and transfer the tart slices to an airtight container. Refrigerate the tart for up to three days.
Can you freeze cranberry tart?
Yes, you can freeze this cranberry tart. Once the tart has cooled to room temperature, either wrap it tightly in a layer of storage wrap followed by a layer of aluminum foil or cut the tart into slices and transfer them to an airtight container. Freeze the tart for up to two months, and thaw it overnight in the fridge before serving.
Cranberry Tart Tips
Can I bake cranberry tart in a different pan?
Yes, you can bake this cranberry tart in a different pan. Bake the tart in a 9-inch springform pan, a 9-inch square pan or a 9-inch deep-dish pie plate. Shallow 9-inch pie plates will not be big enough.
How can I decorate this cranberry tart?
There are a ton of fun ways to decorate this cranberry tart. Once the tart has cooled to room temperature, plop homemade whipped cream on top and use the back of a spoon to spread it out in a swooping motion. Top with extra cranberries and some ruby red pomegranate seeds if you have them. If you added orange zest to the batter, place dried orange slices on the whipped cream.
Or, simply serve this cranberry tart with homemade vanilla ice cream or a fun fall flavor like butter pecan ice cream.
Watch How to Make Cranberry Tart
Ingredients
1 package (12 ounces) fresh or frozen cranberries, thawed
1 cup sugar, divided
1/2 cup sliced almonds
2 large eggs, room temperature
3/4 cup butter, melted
1 teaspoon almond extract
1 cup all-purpose flour
1 tablespoon confectioners’ sugar
Directions
1
In a small bowl, combine the cranberries, 1/2 cup sugar and almonds. Transfer to a greased 11-in. fluted tart pan with a removable bottom. Place on a baking sheet.
2
In a small bowl, beat the eggs, butter, extract and remaining sugar. Beat in flour just until moistened (batter will be thick). Spread evenly over berries.
3
Bake at 325° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack. Dust with confectioners’ sugar. Refrigerate leftovers.
Nutrition Facts
1 piece: 255 calories, 14g fat (8g saturated fat), 65mg cholesterol, 93mg sodium, 30g carbohydrate (19g sugars, 2g fiber), 3g protein.
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