Recipe courtesy of Dan Langan
Recipe courtesy of Dan Langan
Watch how to make this recipe.
Easy Cranberry Frangipane Tart
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- Level: Easy
- Total: 2 hr 15 min
- Active: 30 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 294
- Total Fat
- 18 g
- Saturated Fat
- 6 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 2 g
- Sugar
- 18 g
- Protein
- 5 g
- Cholesterol
- 54 mg
- Sodium
- 152 mg
My first experience with a frangipane tart was at a Friendsgiving celebration; one bite and I had fallen in love. The nutty almond filling is rich and buttery and is a perfect foundation for tangy cranberries. Using a simple but delicious cookie crumb crust makes it a breeze to bake up.
- Level: Easy
- Total: 2 hr 15 min
- Active: 30 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 294
- Total Fat
- 18 g
- Saturated Fat
- 6 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 2 g
- Sugar
- 18 g
- Protein
- 5 g
- Cholesterol
- 54 mg
- Sodium
- 152 mg
Ingredients
Crust:
Filling:
Directions
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33m
Easy
CLASS
- For the crust: Preheat the oven to 400 degrees F. Spray a 9-inch tart pan with removable bottom with baking spray and place on a sheet pan.
- Combine the cookie crumbs, flour, sugar and salt in a food processor or medium bowl and pulse or mix until combined. Add the butter and blend until moistened. The mixture should clump together in your hand; if it seems dry, mix in 1 teaspoon water until combined.
- Evenly press the crumbs into the bottom and up the sides of the tart pan. Bake until the center of the crust looks dry, about 12 minutes. Set aside on a wire rack to cool while you prepare the filling. Lower the oven temperature to 350 degrees F.
- For the filling: Beat the butter, granulated sugar, brown sugar and salt in a stand mixer fitted with the paddle attachment until smooth. Add the vanilla and almond extracts and beat a few seconds more. Add the eggs and yolk one at a time, beating well after each addition (don't worry if the mixture looks thin). Add the almond flour and all-purpose flour and mix on low until completely combined.
- Pour the frangipane into the warm crust and smooth it out towards the edges -- it's fine if it melts a little. Place the cranberry halves on top, pushing them in just slightly.
- Bake the tart at 350 degrees F until golden and set (not jiggly) and a toothpick inserted in the center comes out clean, 43 to 45 minutes. Let the tart cool completely on the rack before removing the outer ring and placing the tart on a platter. Dust the edges of the tart lightly with confectioners' sugar, then sprinkle the toasted almond slices around the edges of the tart.
