Cranberry Almond Tart - Holiday Dessert Everyone Will Love

Picture this: a buttery, golden crust cradling tart cranberries and nutty almonds, topped with a delicate glaze that catches the light like winter frost. This cranberry almond tart is everything a holiday dessert should be—elegant, flavorful, and surprisingly simple to make.

I remember the first time I served this at Thanksgiving dinner; my aunt actually asked if I’d ordered it from a fancy bakery! The truth is, this stunning tart comes together in under an hour and uses ingredients you probably already have in your pantry.

If you loved my classic apple galette, you’re going to be absolutely smitten with this one. Let’s dive into creating this showstopper that’ll have everyone asking for seconds.

What is Cranberry Almond Tart?

So, what exactly makes this a “tart” and not just another pie? Great question! A cranberry almond tart is basically a sophisticated cousin of the traditional pie—it features a buttery shortcrust pastry base filled with a luscious almond frangipane layer and topped with jewel-toned cranberries.

The combination is absolutely magical. You know the saying, “the way to a man’s heart is through his stomach”? Well, this tart is the express route! The almonds add this incredible nutty richness that balances the cranberries’ tartness perfectly. Trust me, once you make this, you’ll wonder why you ever struggled with complicated desserts.

Why You’ll Love This Cranberry Almond Tart

The Perfect Balance of Sweet and Tart

The star of this dessert is undoubtedly the cranberry almond combination. The almonds create this rich, marzipan-like filling that’s sweet and fragrant, while fresh cranberries pop with tartness in every bite. It’s like a flavor dance party in your mouth! The buttery crust adds that perfect crunch that makes each forkful interesting from start to finish.

Budget-Friendly Elegance

Here’s a secret: this tart looks like it costs $40 from a boutique bakery, but you’ll spend maybe $8-10 making it at home. Fresh cranberries are incredibly affordable, especially during the holiday season, and almond meal (or ground almonds) goes a long way. You’re getting restaurant-quality dessert without the restaurant prices.

Customizable and Crowd-Pleasing

The beauty of this cranberry almond tart is its versatility. You can add orange zest for brightness, swap cranberries for raspberries in summer, or drizzle it with white chocolate for extra indulgence. It’s naturally elegant enough for dinner parties but homey enough for Sunday brunch. If you enjoyed my honey almond cake, you’ll appreciate how these flavors work together in a completely different way. Don’t wait for a special occasion—make this tart your new tradition!

How to Make Cranberry Almond Tart

Quick Overview

This cranberry almond tart is easier than you’d think! The buttery crust requires minimal work, the almond filling whips up in minutes, and the cranberries add natural beauty without any fussy decorating. You’ll love how the almonds create this almost cake-like layer beneath the tart cranberries.

Prep Time: 20 minutes
Bake Time: 35-40 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 8-10 slices

Key Ingredients for Cranberry Almond Tart

For the Crust:

1¼ cups all-purpose flour
½ cup cold unsalted butter, cubed
3 tablespoons granulated sugar
1 large egg yolk
2-3 tablespoons ice water
¼ teaspoon salt

For the Almond Filling:

1 cup almond flour (or finely ground almonds)
½ cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
1 teaspoon almond extract
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
Pinch of salt

For the Cranberry Topping:

2 cups fresh cranberries
3 tablespoons granulated sugar
1 tablespoon orange juice (optional)
Zest of 1 orange (optional)

For the Glaze:

½ cup powdered sugar
1-2 tablespoons milk or cream
¼ teaspoon almond extract

Step-by-Step Instructions

How do I make the perfect tart crust?

Start by combining flour, sugar, and salt in a large bowl. Add the cold, cubed butter and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces remaining. This is crucial—those butter pieces create flakiness!

Mix in the egg yolk, then add ice water one tablespoon at a time, stirring gently until the dough just comes together. Don’t overwork it or you’ll develop too much gluten, making the crust tough. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This rest period allows the gluten to relax and the butter to firm up, making it easier to roll out.

How do I prepare the tart pan?

Preheat your oven to 375°F (190°C). Lightly butter a 9-inch tart pan with a removable bottom—this makes serving so much easier! On a lightly floured surface, roll out your chilled dough into an 11-inch circle, about ⅛-inch thick. Carefully transfer it to the tart pan by rolling it over your rolling pin and unrolling it over the pan.

Gently press the dough into the bottom and up the sides of the pan, making sure there are no air pockets. Trim any excess dough by rolling your pin across the top of the pan—it’ll cut right through! Prick the bottom with a fork several times to prevent bubbling. Pop it in the fridge while you prepare the filling.

How do I make the almond filling?

In a medium bowl, beat the softened butter and sugar together until light and fluffy—this should take about 2-3 minutes with an electric mixer. The mixture will look pale and creamy. Add the eggs one at a time, beating well after each addition. Don’t rush this step; incorporating each egg fully creates a smooth, even texture.

Stir in the almond extract and vanilla extract—your kitchen will smell absolutely amazing! Fold in the almond flour, all-purpose flour, and a pinch of salt until just combined. The mixture should be thick and spreadable, similar to cake batter. This almond frangipane filling is what makes the tart taste so luxurious and bakery-worthy.

How do I assemble the cranberry almond tart?

Spread the almond filling evenly over the prepared tart crust, smoothing it out with a spatula. In a small bowl, toss the fresh cranberries with 3 tablespoons of sugar and orange juice if using. The sugar draws out some of the cranberries’ natural juices and tames their tartness slightly.

Scatter the cranberries evenly over the almond filling, pressing them in gently so they sit in the filling rather than just on top. You want some of that gorgeous almond filling peeking through! If you’re using orange zest, sprinkle it over the top now for an extra burst of citrus flavor that complements both the cranberries and almonds beautifully.

How do I bake the tart to perfection?

Place the tart pan on a baking sheet (this catches any drips and makes it easier to handle) and bake in your preheated 375°F oven for 35-40 minutes. You’ll know it’s done when the almond filling is set and golden brown, and the cranberries have softened and released some of their juices. The edges should be a deep golden color, and a toothpick inserted into the almond filling should come out clean.

Remove from the oven and let it cool in the pan on a wire rack for at least 30 minutes. This cooling time is important—it allows the filling to set properly so you get clean slices. While it’s cooling, whisk together the powdered sugar, milk, and almond extract for your glaze. Once the tart has cooled, drizzle the glaze over the top in a decorative pattern. The glaze adds a beautiful finish and an extra touch of sweetness.

What to Serve Cranberry Almond Tart With

This cranberry almond tart is stunning on its own, but it truly shines when paired with the right accompaniments.

A dollop of freshly whipped cream is my go-to—the light, airy cream cuts through the richness of the almond filling beautifully. Vanilla ice cream is another winner, especially when the tart is served slightly warm; watching the ice cream melt into the nooks and crannies is pure bliss.

For beverages, I love serving this with hot coffee or espresso. The bitter notes complement the tart’s sweetness perfectly. A glass of dessert wine like Moscato or late-harvest Riesling also pairs wonderfully with the cranberry and almond flavors.

If you’re serving this as part of a holiday meal, it follows savory dishes like roasted turkey, glazed ham, or herb-crusted pork tenderloin beautifully. The tartness of the cranberries provides a refreshing contrast after a rich main course.

Top Tips for Perfecting Cranberry Almond Tart

Use cold butter for the crust. This cannot be stressed enough! Cold butter creates steam pockets during baking, which results in that flaky, tender texture we all love. If your kitchen is warm, pop the flour and butter in the freezer for 10 minutes before starting.

Don’t skip chilling the dough. I know you’re excited to bake, but that 30-minute rest period prevents shrinkage during baking and makes the dough easier to work with. If you’re really short on time, 15 minutes is the absolute minimum.

Room temperature ingredients for the filling matter. Softened butter and room-temperature eggs incorporate more easily, creating a smoother, more cohesive filling. Take them out of the fridge 30-60 minutes before you start baking.

Blind baking isn’t necessary. Some tart recipes require you to pre-bake the crust, but not this one! The almond filling protects the crust from getting soggy, so you can skip that extra step.

Fresh or frozen cranberries both work. If using frozen, don’t thaw them first! Adding them frozen prevents them from bleeding too much color into the filling and helps them hold their shape.

Test for doneness carefully. The filling should be set but still have a slight jiggle in the very center when you gently shake the pan. It will continue to firm up as it cools.

Let it cool before slicing. I know this is torture, but warm almond filling doesn’t hold its shape well. Give it at least 30 minutes, or cool it completely for the cleanest slices.

Storing and Reheating Tips

Refrigerator Storage: Store your cranberry almond tart covered with plastic wrap or aluminum foil in the refrigerator for up to 4 days. The crust may soften slightly over time due to the cranberry juices, but the flavor remains delicious. I actually think it tastes better on day two when all the flavors have melded together!

Freezing Instructions: This tart freezes beautifully! Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe container or zip-top bag. Freeze for up to 2 months. When you’re ready to enjoy, thaw slices overnight in the refrigerator. The texture remains remarkably good—I’ve fooled guests with “fresh” tart that was actually frozen!

Reheating: While this tart is delicious cold or at room temperature, you can warm individual slices in a 300°F oven for 5-7 minutes if you prefer it warm. Avoid microwaving as it can make the crust soggy and tough. The gentle oven heat revives that just-baked quality beautifully.

Make-Ahead Tip: You can prepare the crust up to 2 days in advance and keep it refrigerated, or freeze it for up to a month. The almond filling can be made a day ahead and stored in the fridge—just give it a good stir before using.

Common Baking Mistakes to Avoid

Overworking the dough leads to a tough, dense crust instead of a tender, flaky one. Mix just until the dough comes together and stop!

Not using a tart pan with a removable bottom makes serving nearly impossible. The removable bottom allows you to lift the tart out cleanly and showcase those beautiful edges.

Adding too much water to the dough creates a sticky mess that’s hard to roll out. Add water gradually—you might not need all of it.

Undermixing the almond filling can result in a grainy texture. Beat that butter and sugar until it’s fluffy!

Overcrowding the cranberries prevents the almond filling from baking properly. You want an even layer, not a massive pile in the center.

Opening the oven door too frequently releases heat and can cause uneven baking. Check on your tart in the last 10 minutes of baking only.

Cutting the tart too soon causes the filling to ooze out and ruins those picture-perfect slices. Patience pays off!

Frequently Asked Questions

Can I use almond extract instead of almond flour?

No, they serve different purposes. Almond flour provides structure and texture to the filling, while almond extract adds flavor. You need the almond flour for the frangipane-like consistency. If you can’t find almond flour, pulse blanched almonds in a food processor until finely ground.

Why did my crust shrink during baking?

Crust shrinkage usually happens when the dough hasn’t been chilled long enough, or if you stretched it while fitting it into the pan. Always chill the dough, and gently press it into the pan rather than stretching. Also, make sure your butter is cold when making the dough.

Can I make this tart dairy-free?

Yes! Use vegan butter in both the crust and filling, and substitute the milk in the glaze with almond milk or oat milk. The texture will be slightly different but still delicious.

What if I don’t have a tart pan?

You can use a 9-inch pie pan or even a springform pan in a pinch. The presentation won’t be quite as elegant, but the flavor will be just as amazing!

How can I tell when the almond filling is done?

The filling should be puffed, golden brown, and firm to the touch with just a slight jiggle in the center. It will continue to set as it cools. If you insert a toothpick into the filling (not through to the crust), it should come out with just a few moist crumbs.

Can I substitute other berries for cranberries?

Absolutely! Raspberries, blueberries, or pitted cherries all work beautifully in this recipe. Adjust the sugar in the fruit topping based on the sweetness of your chosen berries.

Why is my almond filling grainy?

This usually happens when the butter wasn’t properly softened or wasn’t beaten long enough with the sugar. Make sure your butter is truly room temperature and beat it until light and fluffy before adding other ingredients.

Can I make mini tarts instead of one large one?

Yes! Use 4-inch tartlet pans and reduce the baking time to 20-25 minutes. This makes for beautiful individual servings that are perfect for parties.

Nutrition Information

Nutrient	Per Slice (1/10 of tart)
Calories	385
Total Fat	22g
Saturated Fat	11g
Cholesterol	95mg
Sodium	115mg
Total Carbohydrates	42g
Dietary Fiber	3g
Sugars	24g
Protein	7g
Vitamin C	8% DV
Calcium	6% DV
Iron	10% DV

Note: Nutrition information is approximate and will vary based on specific ingredients used and serving sizes.

Final Thoughts

This cranberry almond tart has become my signature holiday dessert, and I genuinely believe it’ll become yours too. There’s something incredibly satisfying about pulling this beauty out of the oven and watching people’s faces light up. The combination of buttery crust, nutty almond filling, and tart cranberries creates layers of flavor and texture that feel special without being overly complicated.

Whether you’re baking for Thanksgiving, Christmas, a winter brunch, or just because you deserve something beautiful and delicious, this tart delivers. The best part? You’ll look like a professional pastry chef while using simple ingredients and straightforward techniques.

Don’t forget to snap a photo of your finished tart before everyone devours it—it’s almost too pretty to eat! Share your creations with me on Instagram using #cranberryalmondtart. I love seeing your beautiful bakes!

Now, grab those cranberries and let’s get baking. Your new favorite dessert is waiting!