{"id":9180,"date":"2026-06-19T10:36:15","date_gmt":"2026-06-19T10:36:15","guid":{"rendered":"https:\/\/infokothabd.com\/eng\/?p=9180"},"modified":"2026-06-19T10:36:15","modified_gmt":"2026-06-19T10:36:15","slug":"cranberry-tart","status":"publish","type":"post","link":"https:\/\/infokothabd.com\/eng\/cranberry-tart\/","title":{"rendered":"Cranberry Tart"},"content":{"rendered":"
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Cranberries make the holidays feel extra celebratory. Our cranberry tart recipe bakes these pink-red beauties, along with shaved almonds and almond extract for a rich nuttiness, into a dense cake.<\/p>\n<\/div>\n<\/div>\n<\/div>\n

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Talk about an easy holiday dessert! Our cranberry tart recipe comes together in a snap\u2014no fussy tart shell needed. Instead, sugared cranberries and sliced almonds are baked in a thick batter, emerging from the oven as a gorgeous cranberry tart that\u2019s dusted with confectioners\u2019 sugar. It\u2019s sweet, tangy and perfumed with a rich marzipan nuttiness that could not be more perfect for the holiday season.<\/p>\n

Ingredients for Cranberry Tart<\/h2>\n
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  • Cranberries:<\/strong>\u00a0Fresh or frozen cranberries are fine for this cranberry tart recipe. However, if you\u2019re using frozen, allow the cranberries to thaw completely first, then drain away any excess liquid.<\/li>\n
  • Sugar:<\/strong>\u00a0Cranberries are an extremely tart fruit, so we need 1 cup sugar to dilute the tartness. Half the sugar will coat the cranberries and almonds, and the other half will be used in the batter.<\/li>\n
  • Almonds:<\/strong>\u00a0As an option, try\u00a0toasting the nuts\u00a0beforehand to bring out their naturally rich nuttiness.<\/li>\n
  • Eggs:<\/strong>\u00a0Take two eggs out of the fridge 30 minutes before starting this cranberry tart recipe to bring them to room temperature.<\/li>\n
  • Butter:<\/strong>\u00a0Melt the butter and let it cool slightly so the heat doesn\u2019t accidentally cook the eggs. Please, no scrambled eggs in the cranberry tart!<\/li>\n
  • Almond extract:<\/strong>\u00a0If you\u2019re tempted to use vanilla extract in place of almond extract, don\u2019t! The almond extract creates a warm, nutty and rich taste. It\u2019s completely worth buying. Use up the rest of the bottle in these\u00a0recipes with almond extract.<\/li>\n
  • All-purpose flour:<\/strong>\u00a0Thanks to its mix of hard and soft wheat, all-purpose flour will lend the tart a strong structure while keeping a tender, moist crumb.<\/li>\n
  • Confectioners\u2019 sugar:<\/strong>\u00a0We like to dust confectioners\u2019 sugar all over the top to add a little more sweetness and an easy decoration.<\/li>\n<\/ul>\n

    Directions<\/h2>\n

    Step 1: Mix the cranberries, almonds and sugar<\/h3>\n
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    Preheat your oven to 325\u00b0F. In a small bowl, combine the cranberries, 1\/2 cup sugar and the almonds.<\/p>\n

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    Transfer the mixture to a greased 11-inch fluted tart pan with a removable bottom. Place the tart pan on a baking sheet.<\/p>\n

    Step 2: Make the batter<\/h3>\n

    In a small bowl, use a hand mixer or stand mixer to beat the eggs, melted butter, almond extract and the remaining sugar. Beat in the all-purpose flour just until the flour is moistened. The batter will be quite thick.<\/p>\n

    Step 3: Spread the batter over the cranberries and almonds<\/h3>\n
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    Pour the batter into the tart pan over the sugar, cranberries and almonds. Use a rubber spatula, the back of a spoon or a mini offset spatula to spread the batter evenly over the berries.<\/p>\n

    Step 4: Bake the cranberry tart<\/h3>\n

    Bake the cranberry tart until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Cool the cranberry tart in the tart pan on a wire rack. Once cooled to room temperature, dust the tart with confectioners\u2019 sugar.<\/p>\n

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    JOSH RINK FOR TASTE OF HOME<\/figcaption><\/figure>\n

    Recipe Variations<\/h2>\n
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    • Use your favorite fruit:<\/strong>\u00a0Want to make this tart in the summer with in-season fruit? Omit the cranberries and use blueberries, raspberries or blackberries instead. Reduce the sugar by 1\/4 cup.<\/li>\n
    • Change the nuts:<\/strong>\u00a0Almonds are the mildest tasting of all the nuts. For a heartier, richer type of nut, toasted walnuts, pecans or, my favorite, macadamia nuts can be used in place of the almonds.<\/li>\n
    • Add orange zest:<\/strong>\u00a0Cranberries and oranges are an iconic flavor pairing. The bright sweetness from the oranges complements the cranberry\u2019s tartness. To create that flavor in this cranberry tart recipe, add the zest from half an orange to the batter. Zest an orange just as you\u2019d\u00a0zest a lemon, and avoid the bitter pith!<\/li>\n<\/ul>\n

      How to Store Cranberry Tart<\/h2>\n

      If you have cranberry tart leftovers, let them cool completely to room temperature. Cut the tart into slices and transfer the tart slices to an airtight container. Refrigerate the tart for up to three days.<\/p>\n

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      Can you freeze cranberry tart?<\/h3>\n

      Yes, you can freeze this cranberry tart. Once the tart has cooled to room temperature, either wrap it tightly in a layer of storage wrap followed by a layer of aluminum foil or cut the tart into slices and transfer them to an airtight container. Freeze the tart for up to two months, and thaw it overnight in the fridge before serving.<\/p>\n

      Cranberry Tart Tips<\/h2>\n
      \"Cranberry
      JOSH RINK FOR TASTE OF HOME<\/figcaption><\/figure>\n

      Can I bake cranberry tart in a different pan?<\/h3>\n

      Yes, you can bake this cranberry tart in a different pan. Bake the tart in a 9-inch springform pan, a 9-inch square pan or a 9-inch deep-dish pie plate. Shallow 9-inch pie plates will not be big enough.<\/p>\n

      How can I decorate this cranberry tart?<\/h3>\n

      There are a ton of fun ways to decorate this cranberry tart. Once the tart has cooled to room temperature, plop\u00a0homemade whipped cream\u00a0on top and use the back of a spoon to spread it out in a swooping motion. Top with extra cranberries and some ruby red pomegranate seeds if you have them. If you added orange zest to the batter, place dried orange slices on the whipped cream.<\/p>\n

      Or, simply serve this cranberry tart with\u00a0homemade vanilla ice cream\u00a0or a fun fall flavor like butter pecan ice cream.<\/p>\n

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      Watch How to Make Cranberry Tart<\/h2>\n

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      <\/span>TEST KITCHEN APPROVED<\/p>\n
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      Cranberry Tart<\/h2>\n
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      26 ReviewsAdd your review<\/div>\n
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      Yield:<\/span>12 servings<\/span><\/span><\/div>\n
      Prep:<\/span>15 min<\/span><\/span><\/div>\n
      Cook:<\/span>40 min<\/span><\/span><\/div>\n<\/div>\n<\/div>\n
      Save<\/span>email<\/span>print<\/span><\/div>\n<\/div>\n
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      Ingredients<\/h3>\n
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      • 1 package (12 ounces) fresh or frozen cranberries, thawed<\/li>\n
      • 1 cup sugar, divided<\/li>\n
      • 1\/2 cup sliced almonds<\/li>\n
      • 2 large eggs, room temperature<\/li>\n
      • 3\/4 cup butter, melted<\/li>\n
      • 1 teaspoon almond extract<\/li>\n
      • 1 cup all-purpose flour<\/li>\n
      • 1 tablespoon confectioners’ sugar<\/li>\n<\/ul>\n

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