Dessert

Cranberry Tart with Almonds Recipe

BySana Jeannette November 10, 2025November 10, 2025

Introduction

This Cranberry Tart is a delightful blend of tart cranberries and a buttery almond-flavored topping. Perfect for holiday gatherings or a cozy dessert, it offers a beautiful balance of sweet and tangy flavors in every bite.

A black tart pan filled with a pale yellow batter that is thick and creamy in texture, dotted generously with bright red and dark purple berries all mixed throughout the batter and some peeking on top, creating a colorful contrast. The tart pan sits centered on a dark baking tray with a textured pattern, and the whole setup is placed on a white marbled surface that adds a clean, bright background to the scene. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 package (12 ounces) fresh or frozen cranberries, thawed
1 cup sugar, divided

1/2 cup sliced almonds
2 large eggs, room temperature

3/4 cup butter, melted
1 teaspoon almond extract

1 cup all-purpose flour
1 tablespoon confectioners’ sugar

Instructions

Step 1: Preheat your oven to 325°F (163°C). In a small bowl, mix the cranberries, 1/2 cup of sugar, and sliced almonds together. Transfer this mixture into a greased 11-inch fluted tart pan with a removable bottom. Place the tart pan on a baking sheet to catch any drips.

Step 2: In another small bowl, beat the eggs, melted butter, almond extract, and the remaining 1/2 cup sugar until combined. Stir in the flour just until the batter is moistened; it will be thick. Spread this batter evenly over the cranberry layer in the tart pan.
Step 3: Bake the tart in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and cool the tart in the pan on a wire rack.
Step 4: Once cooled, dust the tart with confectioners’ sugar. Serve at room temperature or chilled. Refrigerate any leftovers.

Tips & Variations

For extra crunch, toast the sliced almonds before mixing them with the cranberries.
Substitute orange zest for almond extract to add a citrusy twist to the flavor.
Use frozen cranberries directly if you prefer a firmer texture, just increase baking time slightly.

Storage

Store the tart covered in the refrigerator for up to 3 days. Reheat slices gently in the microwave or enjoy chilled. The tart keeps well, making it a great make-ahead dessert for special occasions.

How to Serve

A round light yellow cake with bright red berries baked inside, cut into eight triangular slices and placed on a white plate, the cake top dusted with powdered sugar giving a soft white finish, one slice being lifted by a silver cake server; the white marbled surface beneath has a subtle pattern with pale gray veins, adding a clean and fresh look to the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different nut instead of almonds?

Yes, chopped pecans or walnuts can be used as a substitute for almonds and will provide a slightly different texture and flavor.

Is it necessary to use a tart pan with a removable bottom?

While not strictly necessary, a removable bottom makes it much easier to take the tart out of the pan without damaging its edges.

Cranberry Tart with Almonds Recipe

★★★★★

4.9 from 105 reviews

A delightful Cranberry Tart featuring a fresh cranberry and almond filling topped with a rich buttery batter, baked to golden perfection. This tart combines the tartness of cranberries with sweet almonds and a tender cake-like topping, making it a perfect dessert or festive treat.

Author: Sana
Prep Time: 15 minutes

Cook Time: 45 minutes
Total Time: 1 hour
Yield: 8 servings 1x

Category: Dessert
Method: Baking
Cuisine: American

Diet: Vegetarian

Ingredients

Scale

Filling

1 package (12 ounces) fresh or frozen cranberries, thawed
1/2 cup sugar

1/2 cup sliced almonds

Topping

2 large eggs, room temperature
3/4 cup butter, melted

1/2 cup sugar
1 teaspoon almond extract
1 cup all-purpose flour

Finishing

1 tablespoon confectioners’ sugar

Instructions

Prepare Filling: In a small bowl, combine the thawed cranberries, 1/2 cup sugar, and sliced almonds. Mix well to coat the fruit and nuts evenly.
Assemble Tart Base: Transfer the cranberry mixture into a greased 11-inch fluted tart pan with a removable bottom. Spread it evenly and place the tart pan on a baking sheet to catch any drips during baking.

Mix Topping Batter: In another small bowl, beat together the eggs, melted butter, almond extract, and the remaining 1/2 cup sugar until smooth. Gradually beat in the flour just until the batter is moistened; it will be thick.
Top Filling: Spread the batter evenly over the cranberry and almond mixture in the tart pan, covering the filling completely.
Bake the Tart: Bake in a preheated oven at 325°F (163°C) for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean and the topping is set and golden.

Cool and Serve: Allow the tart to cool in the pan on a wire rack. Once cooled, dust the top with confectioners’ sugar. Refrigerate any leftovers to maintain freshness.

Notes

Using frozen cranberries? Be sure to thaw completely and drain off any excess liquid before using to avoid a soggy tart.
The tart pan with a removable bottom makes it easier to release the tart without damaging its shape.

You can substitute sliced almonds with chopped walnuts or pecans for a different nutty flavor.
Make sure eggs are at room temperature for better mixing and texture.
Leftover tart tastes delicious when served chilled or gently warmed.

Keywords: Cranberry Tart, holiday dessert, almond tart, baked cranberry dessert, festive tart

Sana Jeannette

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