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Every bite of my cranberry frangipane tart feels like a holiday celebration. The combo of tangy berries, sweet almond cream, and a no-gluten crust makes this dessert something special for festive gatherings.
Gorgeous Harmony
Tart cranberries paired with a velvety almond base and snappy crust create a showstopper treat. The mix of smooth, creamy, and zingy textures doesn't just taste fantastic – it looks incredible too.
Ideal Combo
- Almonds: Get them salty and roasted for a richer crust base.
- Flour: The almond variety gives that gentle nutty flavor.
- Sugar: Brings needed sweetness to both the filling and shell.
- Butter: Use it melted to hold everything together nicely.
- Eggs: They help the custard filling get that lovely puff.
- Cranberries: Pick them fresh for that pop of tartness and color.
- Flavors: A bit of almond, vanilla, and lemon brightens it all.
- Salt: The secret that makes all flavors pop.
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Simple Instructions
- Crust
- Combine the nuts, flour and butter, then push into pan and cook for ten minutes.
- Filling
- Whip together almond, sugar, butter and eggs until it's nice and smooth.
- Build
- Layer your filling onto the warm shell, add berries on top and push them in slightly.
- Bake
- Wait till it's golden brown (about forty minutes), let it cool, then cut and enjoy.
Flawless Outcome
Make sure your stuff is at room temperature and press that crust down firmly. A little sugar on the berries gives them a lovely sparkle and crunch.
Switch Things Up
Don't be afraid to swap in some blueberries, raspberries or different nuts. A bit of orange zest adds a wonderful citrusy kick too.
Get Ahead
You can make the shell and filling a day early and keep them cool but separate. It'll stay good at room temp for a day, in the fridge for three – just warm it up before serving.
Fans Adore It
This eye-catching gluten-free dessert is packed with amazing flavors. The way the tart, sweet and creamy elements come together is just wonderful.
Tasty Pairings
A warm slice goes great with some vanilla ice cream or whipped cream on the side. A light dusting of powdered sugar makes it look extra fancy.
Easy Solutions
If your crust falls apart, just add more butter and it'll turn out fine. When filling seems too stiff, a dash of milk will help it spread perfectly.
Timely Treat
Fall and winter bring the tastiest fresh cranberries. This dessert makes a gorgeous centerpiece for any holiday table.
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Handy Equipment
A tart pan with a bottom that pops out helps with serving. Use a food processor for the smoothest crust and a mixer works best for the filling.
Ready For Company
It's just right for parties – both fancy and simple yet totally impressive. You can make it ahead so there's less fuss when you've got guests coming.
Quality Matters
Pick cranberries that feel firm and look bright for best results. And always go for freshly roasted nuts to bring deeper flavor to your tart.
Frequently Asked Questions
- → Can I prep this early?
- Yes, build it a day ahead and chill it. Let it warm up before baking.
- → Why avoid dried cranberries?
- Fresh or frozen cranberries balance the sweet filling. Dried ones make it overly sugary.
- → Can I use a regular dish?
- Sure, but the pieces might look messier. Push the crust firmly to help slices hold shape.
- → Can I freeze leftovers?
- Whole tarts don't freeze well since the cranberries and filling separate. Freeze single slices for up to 3 months.
- → Can I swap the fruit?
- Absolutely, berries like raspberries or blueberries would work nicely too.