Nantucket Cranberry Tart is a stunning dessert that captures the essence of New England in every bite art cranberries, buttery cake-like crust, and a subtle almond aroma that ties it all together. It’s beautifully simple to prepare and perfect for holiday gatherings, fall dinners, or anytime you want a dessert that tastes both fresh and comforting.
The contrast between the tart berries and the sweet, buttery topping makes this tart a crowd favorite. With a rustic golden crust and jewel-toned cranberries peeking through, this dessert is as lovely to look at as it is to eat especially when dusted with a light sprinkle of confectioners’ sugar.
Ingredients
- 1 package (12 ounces) fresh or frozen cranberries, thawed
- 1 cup sugar, divided
- ½ cup sliced almonds
- 2 large eggs, at room temperature
- ¾ cup butter, melted
- 1 teaspoon almond extract
- 1 cup all-purpose flour
- 1 tablespoon confectioners’ sugar, for dusting
Step-by-Step Method
Step 1: Prep your baking dish and oven
Preheat your oven to 350°F (175°C). Grease a 9-inch tart pan (with removable bottom if possible) or a 9-inch pie plate. Set it aside while you prepare the cranberry layer.
Step 2: Build the cranberry base
In a mixing bowl, toss the cranberries with ½ cup of the granulated sugar. This will slightly macerate the fruit, drawing out a bit of juice and balancing the tartness. Spread the sweetened cranberries evenly over the bottom of the prepared pan, then sprinkle the sliced almonds on top.
Step 3: Make the buttery topping
In a separate bowl, whisk the eggs until light and slightly foamy. Add the remaining ½ cup sugar, melted butter, and almond extract, whisking until smooth and combined. Gently fold in the flour until no lumps remain this forms a simple, rich batter that will bake into a golden, cake-like crust over the fruit.
Step 4: Assemble and bake
Pour the batter evenly over the cranberries and almonds, using a spatula to spread it gently to the edges. Keep the surface smooth so it bakes evenly.
Bake for 40–45 minutes, or until the top is beautifully golden brown and a toothpick inserted into the center comes out clean. The edges should be crisp, and the cranberries will bubble lightly beneath the crust.
Step 5: Cool and finish
Allow the tart to cool in the pan for about 15 minutes. Dust lightly with confectioners’ sugar before serving. You can serve it warm for a cozy, pudding-like texture or let it cool completely for clean, sliceable servings.
Expert Tips for Success
-
Fresh vs. frozen cranberries: Either works perfectly. If using frozen cranberries, thaw and drain them thoroughly to prevent excess moisture.
-
Perfect batter texture: Don’t overmix once you add the flour you want the topping tender and soft, not dense.
-
Pan choice: A tart pan gives a crisp, bakery-style edge, while a pie dish makes it homier and rustic. Both yield excellent results.
-
Make it ahead: This tart keeps beautifully at room temperature for up to 2 days or in the fridge for up to 4. Warm it slightly before serving to enhance the flavor.
-
Serving suggestion: Top each slice with whipped cream, almond ice cream, or vanilla custard for an elegant finish.
Tasty Variations to Try
-
Orange zest twist: Stir 1 tablespoon of orange zest into the topping batter for a bright citrus note that pairs perfectly with cranberries.
-
Nutty crunch: Substitute pecans or walnuts for the almonds for a deeper, earthy flavor.
-
Coconut almond tart: Add 2 tablespoons of shredded coconut into the batter for a tropical touch that complements the almond extract.
-
Brown butter version: Use browned butter instead of melted butter for extra richness and a caramelized aroma.
-
Mini tarts: Make individual portions by dividing the cranberries and batter into ramekins or mini tart pans and reducing the bake time to 25–30 minutes.
Frequently Asked Questions
Can I use other berries instead of cranberries?
Yes! While cranberries provide signature tartness, this recipe also works beautifully with raspberries, cherries, or a mixed berry blend. Adjust sugar slightly depending on the fruit’s sweetness.
Can I make this gluten-free?
Yes. Substitute the all-purpose flour with a 1:1 gluten-free baking blend. The texture will remain light and buttery.
How should I store leftovers?
Store the tart covered at room temperature for up to 2 days or refrigerate for up to 4 days. Bring to room temperature before enjoying, or gently warm individual slices in the oven.
Can I freeze Nantucket Cranberry Tart?
Absolutely. Once fully cooled, wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator and warm before serving.
Why is it called “Nantucket” Cranberry Tart?
This dessert takes inspiration from the cranberry bogs of Nantucket Island, Massachusetts. The region is famous for its tart, ruby-red cranberries, making this recipe a beloved American classic that celebrates their natural flavor.
Print
Nantucket Cranberry Tart
- Total Time: 60
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
An elegant dessert with tart cranberries, buttery cake-like crust, and almond aroma. Jewel-toned cranberries peek through a golden top, perfect for holiday tables or fall dinners.
Ingredients
- 12 oz (340 g) fresh or thawed frozen cranberries
- 1 cup sugar, divided
- ½ cup sliced almonds
- 2 large eggs, room temperature
- ¾ cup butter, melted
- 1 teaspoon almond extract
- 1 cup all-purpose flour
- 1 tablespoon confectioners’ sugar, for dusting
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch tart pan or pie dish.
- Toss cranberries with ½ cup sugar. Spread evenly in pan. Sprinkle almonds on top.
- Beat eggs until light and foamy. Add remaining ½ cup sugar, melted butter, and almond extract; whisk smooth.
- Fold in flour until no lumps remain.
- Pour batter evenly over cranberries and almonds, smoothing to edges.
- Bake 40–45 minutes until golden and a toothpick in center comes out clean.
- Cool 15 minutes in pan. Dust lightly with confectioners’ sugar before serving.
Notes
Thaw and drain frozen cranberries before use.
Mix batter just until combined to avoid density.
Tart pans yield crisp edges; pie plates create a rustic look.
Store covered at room temperature up to 2 days or refrigerate up to 4 days.
- Prep Time: 15
- Cook Time: 45
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 33g
- Sodium: 105mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 95mg
Keywords: cranberry tart, nantucket dessert, holiday cranberry recipe, almond cranberry cake, new england cranberry tart
