A Tart That Tells a Story
This tart is a little story on a plate. It starts with tart cranberries. They get sweet and soft on the stove. Then they meet a rich, buttery crust. The ending is a dollop of sweet cream. Every bite has a beginning, middle, and end. I love food that feels like that.
Making it reminds me of my friend Mabel. She always said life needs a little sweet and a little sour. This tart has both. The cranberries make your lips pucker at first. Then the sugar and cream come in for a hug. Doesn’t that sound like a good balance? What’s your favorite sweet-and-sour food? Is it lemon bars, or maybe barbecue chips? Tell me, I’d love to know.
Why the Almond Crust Matters
This crust is not like others. You just mix and press it in. No rolling pin needed! That matters because it keeps things simple. Good food doesn’t have to be hard. The almond flour makes it taste rich and nutty. It feels special without any fuss.
I still laugh at the first time I made it. I crumbled the dough like topping for a crisp. Then I pressed it into the pan with my fingers. It felt like playing with damp sand. It baked into the most beautiful golden crust. Fun fact: Almond flour is just finely ground almonds. It gives the crust a tender, crumbly bite that regular flour can’t.
The Magic of Cranberry Curd
Let’s talk about the filling. You cook the berries until they pop. It sounds like tiny fireworks! Then you blend it all smooth. The color is a deep, ruby red. It’s so pretty it almost glows. Doesn’t that smell amazing? It’s tangy and sweet all at once.
This part matters because it teaches patience. You must let the puree cool before adding the butter. If it’s too hot, the butter will melt into a pool. Waiting is part of the magic. The butter makes the filling silky and rich. It’s worth the wait, I promise.
Putting It All Together
Pouring the red curd into the golden crust is the best part. It’s okay if the crust is still a bit warm. Then you walk away. The tart needs four quiet hours to set. This is a good time to tidy up. Or just sit and enjoy the smell in your kitchen.
Later, you whip the cream with a bit of the puree. It turns a lovely pale pink. Piping it around the edge is like putting the final ribbon on a gift. Do you like to decorate your desserts with swirls, or do you prefer a simple spoonful of cream on the side?
A Slice of Comfort
This tart is perfect for sharing. The slices hold their shape beautifully. The crust is sturdy but melts in your mouth. The filling is bright and cheerful. With the cream, it’s just right. It’s a dessert that feels both fancy and cozy.
It keeps well in the fridge, too. The flavors get even friendlier after a day. I think the tart and the cream get to know each other better. What’s a dessert you love to make for people you care about? Is it a family recipe, or something new you tried?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Filling: | ||
| Cranberries (fresh or frozen) | 1 pound (454 grams / 4 cups) | |
| Sugar | 1 ¼ cups (8¾ ounces / 248 grams) plus 1 tbsp, divided | Divided use |
| Water | ½ cup | |
| Table salt | 1 pinch | |
| Egg yolks (large) | 3 | |
| Cornstarch | 2 teaspoons | |
| Unsalted butter | 4 tablespoons | Cut into 4 pieces, softened |
| Crust: | ||
| Almond flour | 1 cup (4 ounces / 113 grams) | |
| Cornstarch | ½ cup (2 ounces / 57 grams) | |
| Sugar | â…“ cup (2â…“ ounces / 66 grams) | |
| Table salt | ½ teaspoon | |
| Unsalted butter | 6 tablespoons | Melted and cooled |
| Almond extract | ¾ teaspoon | |
| Additional: | ||
| Heavy cream | 1 cup | For whipping |
A Tart Full of Sunshine and Tartness
Hello, dear. Let’s make something bright. This tart is like a winter sunset in a pan. It has a sweet, nutty crust. The filling is a tangy cranberry dream. Doesn’t that sound lovely? We’ll whip some cream for the top. It’s the perfect fluffy cloud.
I first made this for my book club. My friend Margie said it woke up her whole mouth. I still laugh at that. It looks fancy, but it’s just simple steps. You can do this. Let’s get our bowls ready.
- Step 1: First, we cook the cranberries. Put them in a pan with sugar and water. Add a tiny pinch of salt. Let it all come to a gentle bubble. Soon, the berries will pop and soften. It smells like a tart, happy forest. While that cooks, whisk your egg yolks and cornstarch.
- Step 2: Now, carefully pour the hot berries into a food processor. Add your yolk mixture right away. Give it a good whirl until it’s smooth. It will be a gorgeous pink color. Let it sit and cool down for a while. A little skin will form on top. That’s perfectly fine.
- Step 3: Time for the crust! Mix your almond flour, cornstarch, sugar, and salt. Pour in the melted butter and almond extract. Stir it into a soft dough. It will smell like marzipan. Press most of it into your tart pan. Use your fingers to push it up the sides. (A hard-learned tip: Crumble the dough over the pan first. It’s much easier to spread that way!)
- Step 4: Bake your crust until it’s golden. It will smell amazing. Now, finish the filling. Add soft butter to your cooled berry puree. Process it again until it’s silky. Then, we strain it. This makes it extra smooth. Push it through a fine strainer with a spatula.
- Step 5: Save two spoonfuls of the puree. Mix it with heavy cream and a bit of sugar. Pop that in the fridge. Pour the rest of the puree into your baked crust. Let the whole tart sit for a few hours. It needs to set and become sliceable. Patience is a secret ingredient.
- Step 6: The fun part! Whip your chilled cream until it forms soft peaks. Pipe it around the edge of your tart. Or just dollop it on with a spoon. Carefully remove the tart from its pan. Slice it with a clean knife. Do you think the tangy filling or the nutty crust is the best part? Share below!
Cook Time: About 1 hour active, plus 4 hours to set
Total Time: 5 hours 15 minutes
Yield: One 9-inch tart (8 servings)
Category: Dessert, Tart
Three Sweet Twists to Try
This recipe is a wonderful friend. It loves to play dress-up. Here are a few ideas for next time. They are all so simple.
- Orange Blossom: Add a teaspoon of orange blossom water to the filling. It tastes like a spring garden.
- Ginger Snap: Mix a tablespoon of finely chopped candied ginger into the crust. It gives a little spicy warmth.
- Chocolate Drizzle: Melt some dark chocolate. Drizzle it over the whipped cream topping. It’s a beautiful contrast.
Which one would you try first? Comment below!
Serving It With Style
This tart is a star on its own. But a few friends make it a real party. Serve each slice on a pretty plate. Add a few fresh cranberries or mint leaves for color. A small scoop of vanilla ice cream on the side is heavenly. It melts into the tart so nicely.
For drinks, I have two favorites. A cup of hot Earl Grey tea is lovely. The bergamot pairs with the citrus. For a festive evening, a glass of Prosecco is perfect. The bubbles cut through the richness. Which would you choose tonight?
Keeping Your Tart Happy and Fresh
This tart keeps beautifully. Cover it with a big bowl and refrigerate for up to three days. The flavors get even better. I do not recommend freezing the filled tart. The texture changes.
You can freeze the baked crust alone. Wrap it tightly for a month. The cranberry curd freezes well in a separate container. Thaw both in the fridge overnight. Then assemble your tart fresh.
I once left my tart out too long. The whipped cream wept! Now I add the cream just before serving. Storing food well saves your hard work. It means a sweet treat is always ready. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Tart Troubles
Is your crust crumbly and hard to press? The dough should feel like damp sand. If it’s dry, add one more teaspoon of melted butter. Press it firmly into the pan. This ensures your crust holds together.
Is the filling too runny? You must let it cool properly. A skin must form on the puree. I remember rushing this once. My filling was soupy! Patience here gives you a perfect slice.
Is your whipped cream too soft? Make sure your bowl and cream are cold. Chill them for 20 minutes first. This small step makes whipping easy. Getting these steps right builds kitchen confidence. It also makes your dessert taste its very best. Which of these problems have you run into before?
Your Tart Questions, Answered
Q: Is this tart gluten-free? A: Yes! The crust uses almond flour and cornstarch. No regular flour is needed.
Q: Can I make it ahead? A: Absolutely. Make the full tart a day before. Add the whipped cream on the day you serve it.
Q: I don’t have almond extract. A: Use vanilla extract instead. The flavor will be different but still lovely.
Q: Can I make a smaller tart? A: You can halve the recipe. Use a 7-inch tart pan. Bake the crust for about 15 minutes.
Q: Any optional tips? A: A little orange zest in the filling is nice. *Fun fact: Cranberries bounce when they are fresh!* Which tip will you try first?
From My Kitchen to Yours
I hope you love making this tart. Its colors are perfect for a cheerful table. Baking is a way to share sweetness. It is a gift made with your own hands.
I would love to hear about your baking adventure. Tell me about your family’s faces when they try it. Have you tried this recipe? Share your experience in the comments! Your stories are my favorite thing to read.
Happy cooking!
—Grace Ellington.
Almond Crusted Cranberry Citrus Tart
Description
A vibrant and elegant tart featuring a sweet-tart cranberry curd filling in a crisp, nutty almond crust, topped with a decorative whipped cream border.
Ingredients
Filling:
Crust:
Additional:
Instructions
- For the filling: Bring 1 pound fresh or frozen cranberries, 1¼ cups sugar, ½ cup water, and pinch table salt to boil in medium saucepan over medium-high heat, stirring occasionally. Adjust heat to maintain very gentle simmer. Cover and cook until all cranberries have burst and started to shrivel, about 10 minutes. While cranberries cook, whisk 3 large egg yolks and 2 teaspoons cornstarch in bowl until smooth.
- Transfer hot cranberry mixture to food processor. Immediately add yolk mixture and process until smooth (small flecks of cranberry skin will be visible), about 1 minute, scraping down sides of bowl as necessary. Let mixture cool in processor bowl until skin forms and mixture registers 120 to 125 degrees, 45 minutes to 1 hour.
- While mixture cools, make crust. Adjust oven rack to middle position and heat oven to 350 degrees. Whisk 4 ounces almond flour, 2 ounces cornstarch, ⅓ cup sugar, and ½ teaspoon table salt in bowl until well combined. Add 6 tablespoons melted and cooled unsalted butter and ¾ teaspoon almond extract and stir with wooden spoon until uniform dough forms.
- Crumble two-thirds of mixture over bottom of 9-inch tart pan with removable bottom. Press dough to even thickness in bottom of pan. Crumble remaining dough and scatter evenly around edge of pan. Press crumbled dough into sides of pan. Press edges to even thickness.
- Place pan on rimmed baking sheet and bake until crust is golden brown, about 20 minutes, rotating pan halfway through baking.
- Add 4 tablespoons softened unsalted butter, cut into 4 pieces, to cranberry puree and process until fully combined, about 30 seconds.
- Strain mixture through fine-mesh strainer set over bowl, pressing on solids with rubber spatula to extract puree.
- Transfer 2 tablespoons puree to medium bowl, then stir in 1 cup heavy cream and remaining 1 tablespoon sugar. Cover and refrigerate.
- Transfer remaining puree to crust (it’s OK if crust is still warm) and smooth into even layer. Let tart sit at room temperature for at least 4 hours. (Cover tart with large bowl and refrigerate after 4 hours if making ahead.)
- Whisk cream mixture until stiff peaks form, 1 to 3 minutes. Transfer to pastry bag fitted with pastry tip. Pipe decorative border around edge of tart. Transfer any remaining whipped cream to small serving bowl.
- Remove outer metal ring of tart pan. Slide thin metal spatula between tart and pan bottom to loosen tart. Carefully slide tart onto serving platter. Slice into wedges, wiping knife clean between cuts if necessary, and serve, passing extra cream. (Leftovers can be covered and refrigerated for up to 3 days.)
Notes
- For a smoother filling, press the puree through the strainer thoroughly. Ensure the cranberry mixture has cooled adequately before adding the butter to prevent it from separating.