Irresistible Cranberry Almond Tart Recipe in Just 8 Ingredients

Every Thanksgiving, my kitchen fills with the scent of buttery pastry and tart cranberries – it’s become my signature holiday dessert. This cranberry almond tart recipe came to me years ago during a frantic search for something different than pumpkin pie. The moment I tasted that perfect balance of tart cranberries against sweet honey and nutty almonds, I knew I’d found our new tradition.

What makes this tart special is how simple ingredients transform into something extraordinary. Fresh cranberries pop with brightness against the rich almond crust, while honey adds just enough sweetness to round out the flavors. After decades of baking, I’ve learned that the best recipes aren’t complicated – they’re about letting quality ingredients shine. This tart proves that point beautifully.

Why You’ll Love This Cranberry Almond Tart

Let me count the ways this tart will become your new go-to dessert:

• Effortless elegance – With just 8 simple ingredients, this cranberry almond tart comes together faster than you can say “seconds please!”
• Perfect flavor balance – Tart cranberries mingle with sweet honey and toasty almonds in every bite – it’s like a holiday party in your mouth
• Holiday hero – That gorgeous ruby red topping makes it the showstopper your dessert table deserves
• Crowd-pleasing versatility – Works equally well as a fancy dinner party finale or a cozy Tuesday night treat (no judgment here)

Trust me, once you try this tart, you’ll understand why it’s been my secret weapon for over a decade.

Ingredients for Cranberry Almond Tart

Gather these simple ingredients – I promise you probably have most in your pantry already! The magic happens when they come together:

• 1 1/2 cups all-purpose flour (spooned and leveled – no packing!)
• 1/2 cup almond flour (for that perfect nutty texture)
• 1/2 cup unsalted butter, chilled and diced into small cubes (cold butter makes all the difference)
• 1/4 cup granulated sugar (just enough to balance the tartness)
• 1 egg yolk (save the white for breakfast!)
• 1 cup fresh cranberries (look for plump, shiny ones – frozen works too with one adjustment)
• 1/4 cup sliced almonds (for that wonderful crunch)
• 1/4 cup honey (local if you have it – the flavor shines through)

Ingredient Substitutions & Notes

Don’t stress if you’re missing something – here’s how to adapt:

• Frozen cranberries? Thaw and pat dry first or they’ll make the crust soggy
• Out of honey? Maple syrup works beautifully too
• Gluten-free? Swap in your favorite 1:1 blend for the all-purpose flour
• Pro tip: Handle the dough gently! Over-mixing makes it tough
• No almond flour? Pulse whole almonds in a food processor until fine (but stop before it turns to butter!)

How to Make Cranberry Almond Tart

Okay friends, let’s get baking! This tart comes together in three simple phases – crust, filling, and bake. Just follow along and you’ll have a stunning dessert in no time. Don’t forget to preheat your oven to 350°F (175°C) before we start – trust me, you don’t want to realize you forgot this step when your dough is ready to go!

Preparing the Crust

First up – that glorious almond crust. Here’s how we nail it every time:

Grab your biggest mixing bowl and whisk together the all-purpose flour, almond flour, and sugar. Now for the butter – this is where the magic happens! Take your chilled butter cubes and work them into the flour mixture using your fingertips or a pastry cutter. You want it to look like coarse crumbs with some pea-sized butter pieces remaining – those little pockets are what give us that perfect flaky texture.

Add the egg yolk and mix just until the dough comes together. No kneading needed – we’re not making bread here! Form it into a disc, wrap in plastic, and pop it in the fridge for 10 minutes. This quick chill keeps the butter cold and makes the dough easier to handle.

Once chilled, press the dough evenly into your tart pan, making sure to get it into all the fluted edges. I like to use the flat bottom of a measuring cup to really press it in smoothly. No rolling pin required – how easy is that?

Assembling & Baking

Now for the fun part – the toppings! Arrange your fresh cranberries in a single layer over the crust – I like to place them cut-side down for maximum tartness in every bite. Sprinkle the sliced almonds evenly over the top, then drizzle that beautiful honey all over. Don’t be shy with the honey – it caramelizes as it bakes and creates the most amazing glaze.

Into the oven it goes! Bake for about 35 minutes total – you’ll know it’s done when the edges are golden brown and the cranberries have burst slightly. Your kitchen will smell absolutely incredible at this point (fair warning: you may have family members magically appearing to “check on you”).

Here’s my pro tip: let it cool completely before slicing – I know it’s hard to wait, but this gives the juices time to set so you get perfect, clean slices every time. Worth the patience, promise!

Tips for the Perfect Cranberry Almond Tart

After making this tart dozens of times (okay, maybe hundreds – it’s that good), I’ve picked up some foolproof tricks:

• Chill that dough! Those 10 minutes in the fridge aren’t optional – they prevent shrinking and give you that perfect crisp crust
• Cranberry placement matters – Space them evenly so every slice gets that gorgeous ruby red pop
• Patience is a virtue – Letting the tart cool completely means clean slices instead of a crumbly mess (I learned this the hard way!)
• Watch the edges – If they’re browning too fast, tent with foil while the center finishes
• Slice with care – A sharp knife dipped in hot water makes serving this beauty a breeze

Follow these simple tips, and you’ll have a tart that looks as amazing as it tastes!

Serving & Storing Cranberry Almond Tart

Oh, the options for serving this beauty! My personal favorite is a generous dollop of barely-sweetened whipped cream – the cloud-like texture plays perfectly against the crisp crust. For a real treat, try it warm with a scoop of vanilla ice cream slowly melting into all those nooks and crannies.

Leftovers (if you’re lucky enough to have any) keep beautifully at room temperature in an airtight container for about 3 days. For longer storage, wrap individual slices tightly and freeze for up to a month – just thaw at room temperature when those tart cravings hit!

Cranberry Almond Tart Nutrition

Now, let’s talk about the nutrition side of things – because who says delicious can’t also be somewhat virtuous? Keep in mind these values are estimates per serving (that’s 1/8th of the tart for those keeping score at home). The exact numbers will vary depending on your specific ingredients – honey from Farmer Joe’s apiary versus the grocery store brand, butter fat percentages, all that jazz.

Each satisfying slice comes in around 280 calories, with that wonderful balance of sweet and tart keeping the sugar content reasonable at 18g. You’re getting 4g of protein from the almonds and egg, plus 2g of fiber to help balance things out. The 16g of fat? That’s mostly the good kind from almonds and butter – our bodies need healthy fats, especially during the holidays when we’re running around like crazy! Healthy fats are crucial for energy and nutrient absorption.

Remember, this is meant to be enjoyed as part of a balanced diet – so go ahead and savor that slice without guilt. Life’s too short to skip dessert, especially when it’s as special as this cranberry almond tart!

FAQs About Cranberry Almond Tart

Can I use dried cranberries instead of fresh?
Oh honey, I wouldn’t! Dried cranberries are way too sweet and chewy – they’ll throw off that perfect tart-sweet balance we love in this recipe. Fresh cranberries give that wonderful pop of juice when you bite into them. If you’re stuck, frozen cranberries work in a pinch – just thaw and pat them dry really well first.

How do I prevent a soggy crust?
Here’s my secret weapon: always pre-bake the crust for about 10 minutes before adding toppings. This creates a protective barrier against the juicy cranberries. Also, make sure your butter is ice-cold when making the dough – warm butter equals sad, soggy crust. I like to chill my mixing bowl too when it’s particularly warm in the kitchen.

Can I make the tart ahead of time?
Absolutely! You’ve got options. The unbaked dough freezes beautifully for up to a month – just thaw overnight in the fridge when ready to use. Or assemble the whole tart (minus honey) and freeze before baking. When company’s coming, brush with honey and pop it straight into a preheated oven (add 5-10 minutes to baking time). Leftover baked tart keeps at room temp for 3 days, but let’s be real – it never lasts that long in my house!

Final Thoughts

There you have it – my all-time favorite holiday tart that’s as easy to make as it is impressive! I can’t wait to see your creations – tag me on social so I can admire your handiwork. And if you love it as much as we do, leave a rating below. Happy baking! If you are looking for other holiday treats, check out our cranberry orange shortbread recipe.

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