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Cranberry Almond Tart Recipe

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4.8 from 67 reviews

This Irresistible Cranberry Almond Tart combines a buttery, crumbly almond-infused crust with a fresh cranberry and honey topping. Perfectly balanced with a hint of sweetness and nutty crunch, this tart makes a delightful dessert or festive treat that is both elegant and simple to prepare.

Ingredients

For the Tart Crust

  • 1 1/2 cups all-purpose flour
  • 1/2 cup almond flour
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, cold and cubed
  • 1 egg yolk

For the Topping

  • 1 cup fresh cranberries
  • 1/4 cup sliced almonds
  • 1/4 cup honey

Instructions

  1. Preheat Oven: Set your oven to 350°F (175°C) to warm up while you prepare the dough.
  2. Combine Dry Ingredients: In a mixing bowl, blend the all-purpose flour, almond flour, and granulated sugar together evenly.
  3. Cut in Butter: Add the cold, cubed unsalted butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the dry ingredients until the texture resembles coarse crumbs.
  4. Add Egg Yolk: Incorporate the egg yolk into the mixture and mix gently until a cohesive dough forms. Avoid overworking to keep the crust tender.
  5. Press Dough into Pan: Evenly press the dough into the bottom and up the sides of a tart pan, creating a uniform base for the filling.
  6. Blind Bake the Crust: Place the tart pan in the preheated oven and bake the crust for 15 minutes to set it partially before adding the topping.
  7. Add Cranberries and Almonds: Remove the crust from the oven and evenly spread the fresh cranberries and sliced almonds over the baked crust.
  8. Drizzle Honey: Pour the honey evenly over the cranberry and almond topping to add sweetness and help it glaze during baking.
  9. Final Bake: Return the tart to the oven and bake for an additional 20 minutes or until the crust is golden and the topping is bubbling slightly.
  10. Cool Before Serving: Allow the tart to cool completely on a wire rack so the filling sets and slices cleanly when served.

Notes

  • Ensure the butter is very cold for the best crumbly texture in the crust.
  • You can substitute honey with maple syrup for a different flavor profile.
  • Chill the dough before pressing it into the pan for easier handling.
  • This tart is best served at room temperature or lightly warmed.
  • Store leftover tart covered in the refrigerator for up to 3 days.

Find it online: https://oliviabakes.com/cranberry-almond-tart-recipe/