Ingredients
Scale
- 1 1/2 cups (150 g) almond flour
- 3/4 cup (90 g) gluten-free all-purpose blend
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 8 tablespoons (113 g) unsalted butter, cold and cubed
- 1 large egg
- Ice water, 2 to 3 tablespoons, as needed
- 6 tablespoons (85 g) soft butter, room temperature
- 1/2 cup (100 g) granulated sugar
- 1 cup (100 g) almond flour
- 2 large eggs
- 1 teaspoon pure almond extract (optional)
- 1 teaspoon vanilla extract
- 2 cups fresh cranberries, rinsed and patted dry
- Zest from 1 orange
- 1/4 cup sugar for cranberries
- A handful of sliced almonds
Instructions
- Make the crust: In a food processor, pulse together almond flour, gluten-free blend, sugar, and salt. Add cold butter and pulse until sandy. Mix in egg and enough ice water until dough clumps. Press into a 9-inch tart pan and chill for 20 minutes.
- Par-bake the crust: Preheat oven to 350°F (175°C). Prick the crust with a fork and bake for 12 to 15 minutes until just set and lightly golden. Let cool for 10 minutes.
- Mix the frangipane: Beat soft butter and sugar until light, then add eggs one at a time, followed by almond flour, vanilla, and almond extract.
- Prep the cranberries: Toss cranberries with orange zest and sugar.
- Assemble: Spread frangipane into the warm crust, scatter cranberries on top, and sprinkle sliced almonds.
- Bake: Bake at 350°F for 25 to 30 minutes until filling is puffed and golden. Let cool for at least 20 minutes before slicing.
- Finish: Dust with powdered sugar if desired. Serve warm or at room temperature with whipped cream or vanilla ice cream.
Notes
For a caramel note, use coconut sugar in the filling. Use frozen cranberries after thawing and drying. Store leftovers in the fridge for up to 3 days or freeze wrapped slices for a month.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free