Cranberry Frangipane Tart: A Surprisingly Elegant Gluten-Free Thanksgiving Dessert

Cranberry Frangipane Tart is the dessert I make when I want something festive, gluten-free, and honestly pretty easy. If you’re hosting Thanksgiving and feeling stuck on how to impress without stress, this one’s for you. It’s sweet, tangy, and gorgeous on the table. If you’re new to gluten-free baking and want more simple wins, check out my favorite gluten-free bread recipes for beginners for confidence-building bakes. This tart has that cozy holiday vibe with a little sparkle from the cranberries. Get ready to surprise your guests.

What is Frangipane?

Frangipane is a soft almond filling made from ground almonds, butter, sugar, and eggs. It bakes up plush and a little custardy, almost like a cozy almond cloud inside your tart shell. It’s not marzipan. Marzipan is dense and candy-like, while frangipane is light and spreadable before baking and tender once it’s baked.

In this tart, frangipane does a magical thing. It hugs the cranberries as they burst, soaking up the juices and balancing the tartness with rich almond flavor. The result is a dessert that looks fancy but eats like comfort food. The crust is gluten-free and the filling is naturally gluten-free, so everyone at the table can dig in without worry.

This Cranberry Frangipane Tart also holds its shape like a champ, even when sliced warm. And if you love almond desserts, frangipane is about to become your new baking bestie.

Ingredient Notes

Here’s the simple lineup I use every time. It’s reliable, forgiving, and easy to shop for. I’ve also included a few swaps and pro tips to help you make it your own. If you enjoy learning gluten-free techniques, you might also love starting a gluten-free sourdough starter for future baking projects.

For a gluten-free crust that stays crisp

• Almond flour 1 1/2 cups (150 g): Blanched is best for a fine crumb.
• Gluten-free all-purpose blend 3/4 cup (90 g): Use a blend with xanthan gum for structure.
• Sugar 2 tablespoons: Just a hint for flavor and browning.
• Salt 1/4 teaspoon: Balances the sweetness.
• Unsalted butter 8 tablespoons (113 g), cold and cubed: Flavor plus crisp edges.
• Egg 1 large: Binds the crust so it doesn’t crumble.
• Ice water 2 to 3 tablespoons, as needed: Helps the dough come together.

For the almond frangipane and fruit

• Soft butter 6 tablespoons (85 g), room temp: Soft but not greasy.
• Granulated sugar 1/2 cup (100 g): Enough sweetness to balance cranberries.
• Almond flour 1 cup (100 g): Finely ground for a silky filling.
• Eggs 2 large: Adds richness and lift.
• Pure almond extract 1 teaspoon: Optional but lovely.
• Vanilla extract 1 teaspoon: Warm, familiar flavor.
• Fresh cranberries 2 cups: Rinsed and patted dry.
• Orange zest from 1 orange: Bright and aromatic.
• Sugar for cranberries 1/4 cup: Toss with the berries so they sparkle and pop.
• Sliced almonds A handful: For crunch on top.

Notes and swaps: You can use coconut sugar in the filling for a caramel note. Frozen cranberries work if you thaw and dry them first. If your blend doesn’t have xanthan gum, add 1/2 teaspoon to the crust for cohesion. And yes, this Cranberry Frangipane Tart loves a dusting of powdered sugar at the end.

How to Make a Frangipane Tart

Step-by-step at a glance

1. Make the crust. Pulse almond flour, gluten-free blend, sugar, and salt in a food processor. Add cold butter and pulse to a sandy mix. Add the egg and a tablespoon or two of ice water just until the dough clumps. Press into a 9-inch tart pan with a removable bottom. Chill 20 minutes.
2. Par-bake. Heat oven to 350°F (175°C). Prick the crust with a fork. Bake 12 to 15 minutes until just set and lightly golden at the edges. Let cool 10 minutes.
3. Mix frangipane. Beat soft butter and sugar until light. Beat in eggs one at a time, then almond flour, vanilla, and almond extract. The mixture will be thick and creamy.
4. Prep the cranberries. Toss cranberries with orange zest and sugar. This helps balance the tartness and gives you juicy, jammy pockets.
5. Assemble. Spread frangipane into the warm crust. Scatter the sugared cranberries over the top and gently press a few into the filling. Sprinkle sliced almonds on top.
6. Bake. Bake at 350°F for 25 to 30 minutes until the filling is puffed and golden and the center is set. If the edges brown too fast, tent the pan with foil. Cool at least 20 minutes before slicing.
7. Finish. Dust with powdered sugar if you like. Serve warm or at room temp with a little whipped cream or vanilla ice cream.

For a quick confidence boost with gluten-free baking in general, these beginner-friendly gluten-free bread ideas are packed with simple steps and practical tips.

My neighbor texted me, “I didn’t know gluten-free dessert could taste like this. The almond filling is so silky and the cranberries are perfect.” That’s the kind of review that makes you stash an extra slice for breakfast.

When I want a showstopper with minimal fuss, the Cranberry Frangipane Tart never lets me down. It slices cleanly, carries well, and still tastes great the next day.

Tips for Success!

Make-ahead, storage, and serving

Keep your butter temperatures in check. Cold butter in the crust equals crisp edges. Soft butter in the filling equals smooth texture. This little detail makes a big difference.

Par-bake the crust. Don’t skip this step. It keeps the bottom from getting soggy and helps the tart hold together when sliced.

Egg wash for insurance. Brush the warm par-baked crust with a thin layer of beaten egg white and bake 2 more minutes before adding the filling. It seals the crust like a shield.

Cool before cutting. Give it 20 to 30 minutes. The frangipane settles as it cools, which leads to neat slices and clean plates.

Make it ahead. Bake the day before and keep covered at room temp if your kitchen is cool, or refrigerate and bring to room temp before serving. The flavors mellow and the almond notes shine on day two.

Store and freeze. Leftovers keep 3 days in the fridge. Freeze slices well wrapped for up to a month. Rewarm in a low oven to refresh the crust.

If you love experimenting, nurturing a gluten-free sourdough starter is a fun side project. It won’t go in this recipe, but it will make you a stronger baker overall.

More Cranberry Recipes You Might Like!

Sweet, tart, and perfect for the holidays

Cranberry orange skillet cake. Use the same almond flour and citrus combo for a cozy weekend bake. It’s the cousin to this tart and just as simple.

Warm cranberry compote. Simmer cranberries with orange juice, a cinnamon stick, and a touch of maple syrup. Spoon over yogurt, pancakes, or ice cream.

Cranberry orange loaf. If you want a reliable loaf to serve with coffee, start here and use a balanced gluten-free base. These gluten-free bread recipes for beginners will give you a solid foundation for a tender crumb without the guesswork.

Sparkling cranberry mocktails. Muddle cranberries with a little sugar and orange zest, top with seltzer, and add a squeeze of lime. Instant party.

Leftover tart parfaits. Layer chunks of tart with Greek yogurt and honey for the happiest breakfast.

Why This Tart Wins Thanksgiving

Every holiday needs that one dessert that looks elegant, tastes amazing, and doesn’t push you over the edge with complicated steps. This Cranberry Frangipane Tart checks all the boxes. The colors pop on the table, the texture is dreamy, and the balance of sweet and tart keeps people going back for seconds. I’ve served it with roast turkey, prime rib, and even veggie-heavy menus. It plays nicely with everything.

Also, no one guesses it’s gluten-free. They just ask for the recipe. If that’s the kind of win you’re after, you’re in the right place.

Bake It, Share It, Enjoy

There’s a reason I reach for this recipe each year. It’s unfussy, it’s beautiful, and it tastes like the holidays in the best way. If you want to dig even deeper into the method, I found this helpful resource on a similar bake here: Cranberry Frangipane Tart (GF) – Sally’s Baking. Try the Cranberry Frangipane Tart once and you’ll see how it turns a simple gathering into something special. Happy baking, and save yourself a secret slice for the morning coffee.

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