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
Scale
- 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