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Cranberry Frangipane tart - Cranberry Dessert, Fruit Pie, thanksgiving and Christmas dessert, cranberries recipes, tart pan uses


Cranberry Frangipane Tart is a classic and irresistibly delicious fancy dessert one must have at their dinner table this Thanksgiving or Christmas. The edges of this tart are crispy with fresh homemade crust and is filled with melt in mouth filling. It is so tasty that you will want to prepare it all through the year.
Course Desserts, sweets
Cuisine American
Keyword autumn recipes, Christmas recipes, cranberry cake, cranberry dessert, cranberry orange tart, cranberry pie, cranberry recipes, Fall desserts, fresh cranberries, Frozen Cranberries, fruit tart, pie crust, Pie dough from scratch, shortcrust pastry, thanksgiving cranberry recipes, vegan tart, winter recipes
Prep Time 10 minutes
Cook Time 1 hour
Servings 9 servings
Author Kushi


For Cranberry Jam

  • 2 ½ cups Frozen Cranberries
  • ½ cup Sugar
  • ½ cup Light brown sugar
  • 1 ¼ cup Orange juice
  • ¼ cup Water

For Short Crust Pastry (Feel free to use store bought pastry)

  • 2 cups All purpose flour
  • ¼ cup Sugar
  • ½ teaspoon Salt
  • 1 stick Cold butter ( 8 tbsp)
  • 1 Egg
  • ¼ cup Cold Milk

For preparing Frangipane Tart

  • 1 cup Almonds
  • cup Butter
  • teaspoon Salt
  • cup Sugar
  • 1 teaspoon Vanilla extract
  • 2 Eggs
  • cup All purpose flour


Step I (Prepare Cranberry jam)

  • In a large nonstick pan on medium-high heat add all ingredients listed under Cranberry Jam and cook for about 10 minutes or until the cranberries start to pop and slowly break apart.
  • At this stage, reduce the heat to medium and continue cooking until the jam starts to thicken – about additional 10 to 15 minutes.
  • Remember that it will continue to thicken as it cools down. Switch off the flame, and allow it to come to room temperature.
  • Cranberry Jam is now ready. The recipe yields about 1 ½ to 2 cups of cranberry jam. It will store well when refrigerated in an air-tight container or mason jar for several weeks.

Step II (prepare Short Crust Pastry- if you are using store bought pastry, ignore this step)

  • Add flour, sugar, and salt in a bowl and place in refrigerator for about an hour. Refrigerating is optional, but will help in making perfect short crust pastry.
  • To the above bowl, add 1 stick of cold butter (cut into small cubes) and using your fingers break the butter and incorporate it into the dough. Your dough should resemble bread crumbs.
  • At this stage add an egg and a splash of cold milk and mix until any dry flour is not visible. The dough will be slightly tacky, but that is OK
  • It is very critical not to over mix the dough, else it will make the dough elastic. Quickly form a dough ball and cover it with plastic wrap and refrigerate for at least 2 hours so that the dough can relax.
  • Grease a 9 inch tart pan with some butter and lightly flour the surface.
  • Transfer the chilled dough to a well floured working surface. Dust some flour on top of the dough, and using a rolling pin roll it into a ¼ to ½ cm thick circle and whose diameter is an inch or two larger than that of the tart pan. If its diameter is larger it is fine, we can trim off the excess and use it in other recipes, but ensure that it is not too thick.
  • With the help of the rolling pin, transfer the dough over the greased tart pan. Tuck the dough against the edges of the pan, and run the rolling pin over the tart pan to trim off excess overhanging dough.
  • Using a fork, poke holes across the base of the pastry to ensure that it does not puff up during baking. Carefully transfer the tart pan to the freezer and let it freeze for an hour – or until you are ready to bake. I keep it overnight.

Step III (prepare Frangipane)

  • In a food processor add almonds and pulse for 1-2 minutes or till it forms a fine powder. Transfer this to a clean dry bowl
  • In the same food processor, cream together butter, salt, sugar, vanilla extract, and eggs. Transfer this to the bowl containing almond powder.
  • Add all purpose flour and gently combine till you don’t see any dry ingredients. Do not over mix. Frangipane is now ready!

Step IV (assemble the cranberry tart)

  • Remove the tart pan lined with short crust pastry from the freezer and let it thaw for 5 minutes. Meanwhile preheat the oven to 350 F
  • Use a crumpled parchment paper larger than the tart pan. Place it over the pastry, and fill it completely with baking beads (or dry rice or dry beans) to act as a weight. Blind bake the pastry for 13 minutes. Then, carefully remove the parchment paper along with baking beads and bake the pastry for another 5 minutes.
  • Spread about half cup of cranberry jam as a bottom layer for the tart. Over this spread the frangipane filling and roughly level the surface. Top this with few dollops of (4 to 5 tbsp) cranberry jam and then using swirling motions of a toothpick spread the cranberry jam topping within the frangipane.
  • Bake in a preheated oven for 45 minutes. Let it cool for 10 minutes before removing it from the tart pan.
  • Cranberry Frangipane tart is now ready. Drizzle some cranberry or orange icing before serving. Enjoy!


  • To prepare the icing take ¼ cup of icing sugar in a bowl and add 1 tablespoon of orange juice, and whisk well. Drizzle this over cranberry frangipane tart slices before serving if desired.