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!
What Is Frangipane?
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. You could even use pistachios or hazelnuts for a flavorful twist!
Grab These Ingredients:
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.
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.
Here’s the almond frangipane. You’ll use an electric mixer to prepare it:
Gluten Free Almond 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. 😉
