Cranberry Frangipane Tart Recipe
This Cranberry Frangipane Tart is a delightful combination of almond and cranberry flavors in a buttery, flaky crust. Ready in 1 hr 3 min, serves 1.
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Cooking tools:
- Tart pan
- Oven
- Mixing bowl
- Whisk
- Spatula
- Measuring cup
- Measuring spoon
- Microplane
- Cooling rack
- Baking sheet
- Saucepan
Ingredients
- 1 cup (145g) whole almonds* (I recommend roasted salted)
- 1 cup (100g) almond flour or almond meal (spooned & leveled)
- 2 Tablespoons granulated sugar
- 1/8 teaspoon salt
- 1/4 cup (4 Tbsp; 56g) unsalted butter, melted
- 6 Tablespoons (85g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 2 large eggs, at room temperature
- 1 and 1/3 cup (133g) almond flour or almond meal(spooned & leveled)
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon lemon zest
- 1 and 1/4 cups (125g) fresh cranberries (or frozen & thawed)
- optional: coarse sugar for sprinkling
- optional: sugared cranberries for garnish
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