This beautifully bejeweled-looking cranberry frangipane tart combines sweet, buttery almond cream and tart, juicy cranberries, all atop a toasty almond crust. Sugared cranberries add a decorative touch, and we all loved this with a scoop of vanilla ice cream. Each bite is so soft, so moist, and so delicious that no one will realize it’s naturally gluten free!
To be honest, my pie dishes get a lot more regular use than my tart pan, but I absolutely love a good tart recipe. And this is a good tart recipe. I don’t mean “good for a gluten-free dessert”—I mean, just plain good… just like my gluten free apple crisp.
Juicy, tangy cranberries contrast beautifully with the flavor and texture of the sweet almond crust and filling, and they add a bold pop of color, too! Festive and tasty—this cranberry tart definitely deserves a spot on your Thanksgiving pie recipes shortlist.
In addition to a tart pan (my team and I tested this cranberry frangipane tart recipe in both a 9-inch tart pan and a 10-inch tart pan, and it works in either), you’ll need a food processor for the crust, and an electric mixer for the filling. Beyond all that, this is a pretty easy gourmet-looking dessert to make!
3 Parts to This Cranberry Frangipane Tart
- Crisp and toasty almond crust
- Soft, sweet, & buttery frangipane almond cream filling
- Tart and colorful fresh cranberries
What Is Frangipane?
Frangipane is almond pastry cream—think of it as a creamier homemade almond paste. It’s incredibly versatile and tastes delicious paired with fruit. Some bakers grind their own nuts for frangipane, but using store-bought almond flour is a handy shortcut.
You could even use pistachios or hazelnuts for a flavorful twist!
Frangipane is most commonly used in tarts, like a classic Bakewell tart, or piped inside croissants for an extra-special pastry treat. I also love it in a galette, like this blueberry peach frangipane galette.
Grab These Ingredients:
These are all of the ingredients you need for the entire tart. You’ll appreciate that the crust and filling use a lot of the same ingredients.
- Almonds: This is the main ingredient in the tart crust, and I prefer to use roasted and salted almonds for extra flavor. Grinding down whole almonds gives the crust some much needed texture under the soft filling.
- Almond Flour: You need this for both the crust and the filling. Almond flour is now widely available in most grocery stores. I usually find it in the baking aisle by the regular flour, and/or in the natural food/gluten-free section. Or you can make your own by pulsing blanched almonds into a flour-like and mealy consistency. You’ll need a food processor for the crust anyway, so this is an easy option.
- Sugar: We’re sweetening this tart with granulated sugar.
- Butter: You’ll use melted butter in the crust, and softened butter in the frangipane filling. In both cases, the butter plays an important role both in binding the ingredients together, and in giving the tart a delicious buttery flavor. It’s also what makes the frangipane creamy.
- Salt: A little salt draws out all the flavors, particularly if you’re using unsalted almonds.
- Eggs: Eggs turn this frangipane into a custard-like filling that puffs up beautifully when baked. Without them, the frangipane would be more like a stiff spread.
- Almond & Vanilla Extracts: The main flavors in the frangipane.
- Lemon Juice & Zest: A hint of lemon brightens up all the flavors and really makes them sing—don’t leave it out!
- Fresh Cranberries: Fresh cranberries are ideal in this tart, but you could use frozen and thawed instead. If you don’t love cranberries, raspberries or blueberries are fantastic in this.
Notice there is no all-purpose flour: Some frangipane recipes use all-purpose flour to smooth the frangipane out. I skipped that here, so the filling stays gluten free. If desired, feel free to replace 3 Tablespoons of the almond flour with all-purpose flour.
Here’s the almond frangipane. You’ll use an electric mixer to prepare it:
Gluten Free Almond Crust
- Combine almonds, almond flour, sugar, and salt together in a food processor. Pulse until the almonds are finely chopped, then add the melted butter and process until everything is combined. This crust is a lot like the crust I use in this gluten free chocolate coconut almond tart.
- Press the mixture into a 9- or 10-inch tart pan.
- Bake for about 10 minutes. You can use pie weights if you’d like, but I don’t find them necessary with this crust.
Next, spread the filling into the warm pre-baked crust. A small offset spatula is helpful for this step. And yes, I realize the filling looks like hummus in these photos. LOL.
Add the Cranberries Last
Dot them on top, and give them a very light press into the filling. It will look like polka dot pie at this point, but the frangipane rises a bit as the tart bakes, so you can see the beautiful sweet almond cream between all the fruit.
This is totally optional, but while testing this recipe, I sprinkled the cranberries with coarse sparkling sugar. I loved the extra crunch and glitz! Again, it’s optional.
Here is the cranberry frangipane tart before & after baking:
This sparkly cranberry frangipane tart is wonderful all on its own, but I recommend you try it warm with a scoop of ice cream. Yes, you can slice into it while it’s still warm! I know we all appreciate desserts that can be enjoyed right away. Reserve your patience for cheesecake and pumpkin pie. 😉
This recipe is part of Sally’s Pie Week, an annual tradition where I share a handful of new recipes that fit into the pie/crisp/tart category.
Cranberry Frangipane Tart
- Prep Time: 25 minutes
- Cook Time: 38 minutes
- Total Time: 1 hour, 30 minutes
- Yield: 1 9-inch tart; 8-10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
You’ll have a new love for almond frangipane after 1 bite of this cranberry-bejeweled tart! Naturally gluten free, this recipe combines an almond crust with a soft almond cream filling and plenty of juicy tart cranberries. You can enjoy this dessert warm or at room temperature.
Ingredients
Crust
- 1 cup (145g) whole almonds* (I recommend roasted salted)
- 1 cup (100g) almond flour or almond meal (spooned & leveled)
- 2 Tablespoons granulated sugar
- 1/8 teaspoon salt
- 1/4 cup (4 Tbsp; 56g) unsalted butter, melted
Frangipane Filling
- 6 Tablespoons (85g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 2 large eggs, at room temperature
- 1 and 1/3 cup (133g) almond flour or almond meal (spooned & leveled)
- 1/8 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon lemon zest
- 1 and 1/4 cups (125g) fresh cranberries (or frozen & thawed)
- optional: coarse sugar for sprinkling
- optional: sugared cranberries for garnish
Instructions
- Preheat oven to 350°F (177°C).
- Make the crust: Using a food processor, pulse the almonds, almond flour, sugar, and salt together until almonds are finely chopped. Add the melted butter. Pulse/process until the mixture is combined and crumbly.
- Press the dough evenly into a 9-inch tart pan or 10-inch tart pan. Mixture will be crumbly at first, so press it in with medium pressure so it stays together.
- Bake crust for 10 minutes. Remove from the oven and place on a wire rack to cool for a few minutes as you prepare the filling.
- Make the frangipane: Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until combined and creamy, about 1 minute. Add the eggs and beat until just incorporated. Scrape down the sides and up the bottom of the bowl with a silicone spatula as needed. The mixture will look separated and chunky at this point—that’s ok. Add the almond flour, salt, vanilla and almond extracts, and lemon juice and zest, and beat on medium speed until combined. Spread the frangipane into the slightly warm crust. A small offset spatula is helpful for this.
- Dot the filling with the cranberries, lightly pressing them into the frangipane. Sprinkle the top with coarse sugar, if desired.
- Bake for 38–40 mins, or until the edges of the filling are lightly browned and the cranberries look juicy. During bake time, if the tart is browning too quickly on top and around the edges, tent with aluminum foil.
- Carefully remove the tart from the oven and let cool for at least 20 minutes before removing the rim of the pan. I like to garnish the tart with sugared cranberries, but this is optional. Slice and serve while the tart is still warm or wait for it to cool completely at room temperature.
- Cover and store leftover tart at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
Notes
- Make-Ahead & Freezing Instructions: You can prepare and assemble the tart through step 6, then cover and refrigerate up to 1 day ahead of time before baking. Bring to room temperature before baking. This is not the best tart to freeze because the cranberries separate from the filling a bit as it thaws. However, if you have leftover slices and aren’t concerned as much about the appearance, you can freeze leftover tart for up to 3 months. Thaw in the refrigerator and bring to room temperature before serving.
- Special Tools (affiliate links): Food Processor | 9-inch Tart Pan | Cooling Rack | Citrus Zester | Citrus Juicer | Electric Mixer (Handheld or Stand) | Small Offset Spatula | Coarse Sugar
- Pie Dish: If you don’t have a tart pan, you can make this in a regular 9-inch pie dish. The slices may not be as neat, so try your best to pack the crust into the dish as tightly as possible.
- Almonds in Crust: Taste testers and I prefered this tart with roasted salted almonds in the crust. You can use raw instead, if needed. If using unsalted almonds, increase the salt in the crust to 1/4 teaspoon.
- Lemon: Lemon really balances the flavors in this sweet tart, and I do not recommend leaving it out. If desired, you can use orange juice & zest instead.
- Smoother Filling: If you aren’t concerned with the recipe being gluten free, you can replace 3 of the Tablespoons of almond flour in the filling with all-purpose flour. This smooths out the filling a bit more.
- Dried Cranberries: I do not recommend dried cranberries in this recipe, as they are much too sweet for the sweet almond filling. Use fresh or frozen (thawed).
- Other Fruits: Instead of cranberries, try this with blueberries or raspberries.
- Sugared Cranberries: A fun and tasty optional garnish pictured on this tart! Learn how to make sugared cranberries.
Keywords: cranberry frangipane tart
This recipe is always a crowd pleaser. It is beautiful, festive and the taste is out of this world. I’ve made about five of them so far, and it is always the hit of the party. I have a tart pan from Williams Sonoma with a pop-out bottom; this really helps removing the tart in one piece.
Delicious and a nice change of pace for a dessert!
★★★★★
I made this, and while it looked beautiful, it was disappointing in flavor. Just sweet and bland. I’m not sure what would have helped. Your recipes always turn out right for me, and in appearance and texture it was fine, just boring.
Glennis, thank you so much for the feedback. A little extra lemon juice and/or zest could help for next time, or even more almond extract. I really appreciate you reporting back though!
Made the tart for Thanksgiving and everyone loved it. Absolutely delicious and it was easy to make too. I think it’ll become one of my regular recipes for fall events/dinners
★★★★★
Morning sickness had me wanting just crackers this Thanksgiving, so I needed a cranberry recipe to bake for my family that would be guaranteed perfection without any taste-testing on my part. Of course I went here for that. My family of excellent bakers and cooks report that the crust was the best part, and that the not-too-tart, fresh cranberries were a lovely balance to the frangipane.
★★★★★
I’m following a gluten free diet to improve my gut health, and loved this recipe, especially with the sugared cranberries to garnish. It was a hit at my family dinner.
★★★★★
Absolutely delicious! I’m recently GF and really missing my baking go-tos. I made this for Thanksgiving for a group and it was a big hit. I didn’t have high hopes, but this was easy and really satisfying. I didn’t need to tweak anything at all – seemed pretty foolproof. You could probably substitute blueberries or other berries for the cranberries for a different season/occasion. Will definitely make again. Thank you Sally!
★★★★★
This tart was delicious and so pretty! I made it for thanksgiving and my family loved it! It was my first time making frangipane. I love the almond flavor of the filling and the moist texture. The fresh, sour cranberries perfectly balance the sweet, rich filling. Yet, what stood out to me the most was the almond crust! It was crumbly, yet not dry at all, and tasted exactly as you would expect: sweet, buttery almonds. I have supposed that the longer you blend the crust in the food processor, the more moist it becomes. Just like when making a nut butter, as you blend the almonds, they sort of become more oily and pasty. I could have blended my crust close to too long, as it came out like a soft, sticky dough, but it came out perfect after it baked. I love your website; in fact, I check it almost everyday. Thank you for all of your amazing, well-tested recipes!
★★★★★
found this recipe after making Smitten Kitchen’s cranberry frangipane tart with PECANS! The pecans are the pinnacle of flavor! But I like the crust for this recipe, and the ratio of ingredients for the custard filling. I suggest using pure MAPLE SUGAR & BROWN THE BUTTER! Since there isn’t a good “pecan extract” I’ll swap w spiced rum w cranberry bitters added.
This recipe was a disaster! I followed it, no substitutions. The crust never came together, stayed a crumbly mess even after it cooled. No way to get a slice out. Yes, I greased the pan. The frangipane was bland and texturally unpleasant. The lemon juice and zest added nothing positive, and in fact made the whole thing taste sour. No, I didn’t forget the sugar. I didn’t miss anything. Worst dessert ever. Thankfully, I made it on Tuesday instead of Wednesday, so I have time to make something else. A very great waste of time, effort and ingredients.
★
Hi Debba, is there anything you didn’t particularly like about the texture? Maybe I can help if you ever decide to try it again. For a smoother filling, you can replace some of the almond flour with regular all-purpose flour. Thanks for your feedback.
As usual, when I have an event to bake for, I look here first. Cranberries are currently in season and I have a bunch of almond flour so this recipe caught my attention. I’ve never eaten frangipane before so I was curious. The ingredients sounded delicious and the instructions were straight forward and easy. I followed the instructions as is and it turned out great! I brought it to the potluck at work and got to taste it myself, finally! I loved it and so did my coworkers. This recipe is a keeper!
★★★★★
Just made this on Sunday and it was so good! Looked just like the pics and I did garnish with sugar cranberries. All my guests were impressed and they loved it! Husband gobbled it up too.
Thank you so much for your positive feedback, Diana!
Was really excited to try this recipe but was disappointed by the crust being so dry. Not sure whether more butter or less bake time (probably both) would be better but maybe I can tweak it to figure it out.
★★★
Hi Sally, I see the cranberry sub question has been asked/answered but wondering about thawed frozen cherries – do you think the texture would hold up or be too mushy? Def want to make for Thanksgiving.
Hi Sue, we haven’t tested them with thawed cherries, but I have the same instinct as you, and think it might make the texture too mushy. But again, we haven’t tested it so aren’t sure! If you decide to try it, please let us know how it turns out!
Can I use a Springform pan instead of a tart pan? I don’t know the difference between the two pans. Can’t wait to try the Frangipani!
Hi Victoria, you can use a springform pan here, yes. Really the only difference is a tart pan typically has a scalloped edge, which makes for a pretty crust edge. But a springform pan will work just fine. Enjoy!
I made this for my friendsgiving and it was a hit! The hint of lemon made it fresh and the cranberries balanced out the sweet almonds so well. I will definitely have to add this to my holiday dessert rotation!
This sounds delicious! Are there any substitutes for the cranberries and do they have to be stone fruit?
Hi Edith, you could also use berries, like raspberries or blueberries!
Really lovely and almond-y as frangipane should be. I was a bit scared if my fresh cranberries would be too tarty and I didnt have coarse sugar, so I have sprinkled some demerara on top and it was beautiful(tho, I have only used half of them, 60-70g). Base is not to chewy, not to crunchy-just right. Definitely a keeper and will give it a go with other suggested berries.
★★★★★
This looks delicious! My husband doesn’t like berries in desserts. Would it be possible to bake this plain, without any cranberries/blueberries/raspberries? Or maybe some finely chopped apples?
Hi Katie, yes, you definitely can make it without any berries at all!
I have nut allergies in my family any suggestions for subs of the almond flour?
Hi Stacey, the dessert is mostly nuts, so I don’t recommend trying to make those substitutions. The texture will dramatically change. If you’re looking for a seasonal dessert that’s both gluten free and nut free, these baked apples are always delicious!
Made tart tonight and it was fantastic with a scoop of vanilla! Love your recipes!
Thank you for gluten free!
If using sugared cranberries, do you use them the whole was through or just as a garnish to sprinkle on top? The photos look like they’re all sugared but the instructions suggest the bulk of them aren’t and you just add a few (before baking?) as garnish.
Hi Lorie, the sugared cranberries are the optional garnish on top. The cranberries that you press into the filing are just regular fresh or frozen (thawed) cranberries. You can sprinkle coarse sugar on top of them before baking, though.
So excited to try this!! Any idea for an egg sub for the frangipane? Would aquafaba work?
Hi Emily, I’m unsure; I haven’t made frangipane with egg substitutes before. Let me know if you try it.
I can’t wait to make this! Love the ingredients. Have a few people who don’t love cranberries (I know right?) – would blueberries or raspberries or something like that work instead? Thank you! And especially thank you for your crockpot chili recipe – it is my go to!
Hi Trish, blueberries or raspberries would work great here. Hope it’s a hit!
I know you haven’t tested it this way – but any off the cuff recommendations for the crust if I don’t have a food processor? Hmm… Happy Thanksgiving!
Hi Stacey, do you have a blender? You can use that. Or you can finely crush the nuts in a zip-top bag with a rolling pin, then mix with the other ingredients.
Thanks for these ideas!!!
Not a fan of almond flour so can regular flour be substituted?
Hi Gabby, the results will drastically change when making that switch. I do not recommend it. How about another tart recipe, such as this Nutella (chocolate hazelnut) tart.
This looks amazing and has all the favorites in it. Will definitely be making it! Thanks Sally!
Hi Sally! As a newly diagnosed type 1 diabetic, I’m trying to figure out what my best options are for dessert for the holidays. Do you, or would you, ever post dietary info on your recipes?
Hi Mary, We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076 If you’re interested, we do have a collection of healthier sweet recipes that may fit your needs. We hope this helps and that you find something delicious to enjoy for the holidays!
This sounds so good. Thank you for doing gf recipes too.
What’s the best way to adapt this recipe to an appetizer/bite size finger food?
Thank you, Happy Thanksgiving
Hi Robin, you can certainly try this recipe in mini tart pans. We’re unsure of the exact bake time. Please do let us know if you try it!