These recipe images are edited with my new Tasty Food Lightroom Presets.
Almond Cranberry Tart - A perfect way to use up that leftover cranberry jam and layer over delicious almond flour crust that makes a perfectly decadent tart! Make this tart as a gift to your loved ones, for Mothers Day, Thanksgiving and Christmas.
Is there an easier dessert than a jam tart? I think we can agree on this one!
I’m actually not the biggest fan in the world of using cranberries in a dessert but combining it with a decadent and super easy press-in almond flour crust and almond flakes make this tart taste out of this world!
After this Almond Cranberry Tart, you'll become a cranberry fanatic, I’m telling you.
This tart had just the right amount of sweetness in it and that cranberry jam that got layered over it gave the whole pie such a refreshing touch. It’s really easy to get your hands on at least a few of these tart pieces and for sure everyone will be asking for more for sure.
And what not to love about this tart, it's full of flavors, gluten free, dairy free, vegan and easy to make at home.
I really love making this beautiful tart for a gift for Mothers Day, Thanksgiving, and of course, my favorite Christmas.
How to make Almond Cranberry Jam Tart
1.Lightly grease a 9-inch tart pan with a removable bottom and set aside.
2.In a medium bowl, mix 2 flours, salt, soda. Then add maple syrup, vanilla extract, and coconut oil. Stir with a fork to combine. You can also use your food processor for that.
3.If the dough is not forming well, you can add cold water, half of a tablespoon at a time (total of 1 tablespoon). From my experience, flours, especially almond flour may vary from one brand to another, so you’ll just have to find the best one that suits you.
4.Knead-press the dough and form a ball. Transfer to the middle of the tart pan and press the dough into the greased tart pan until it is completely smooth and even (and press the dough from center dividing it evenly across the pan moving out toward the edges of the pan) If needed, cut the excess dough with a knife on the edges or just gently squeeze it back into the pan. Next, poke with a fork all over the pressed dough and chill in the freezer for 15 minutes.
5.Remove from the freezer, pour the cranberry jam. Sprinkle with almond flakes (or thinly sliced almonds) and decorate with few fresh cranberries. Transfer to oven, preheated at 325 F for 30-40 minutes. Make sure to place the tart in the middle of the oven. Almond flour can burn very quickly so make sure to check it after 20 minutes, if needed wrap the top with a piece of foil to cover the edges.
Tips for making the best Cranberry Almond Tart
- To make it easier to knead the dough, just add up to 1 tablespoon of cold water to the dough.
- Almond flakes - swap these for thinly sliced or chopped almonds.
- For more variations try raspberry, blueberry, or strawberry jam fillings!
- For added flavor: Infuse the crust with ½ teaspoon ground cinnamon and ¼ teaspoon ground cardamom.
How to store this Almond Jam tart
I would say, the tart is good for 3 days in the fridge, more than that I wouldn’t recommend, due to the amount of the cranberry filling which will make the crust moister after a while.
How to serve this tart
Once baked, allow the tart to cool almost completely before serving.
Serve with a simple dusting of sugar.
The tart is best served on its own or go extreme and ... add a simple dollop of whipped cream or vanilla ice cream! So good.
This Almond Cranberry Tart will make an excellent dessert for Mothers Day, Thanksgiving, Christmas, or enjoy during other family gatherings.
More Christmas Recipes You'll Like:
- Cranberry Orange Mini Loaves Breads (Gluten-Free)
- Gluten Free Christmas Tree Shortbread Cookies
- Pork Tenderloin With Lingonberry Sauce
- Homemade Lingonberry Sauce
Want More Yummy?
Join the TYB Community by subscribing to my newsletter and follow me on Instagram, Facebook, Twitter, and Pinterest to get the latest yummy recipe updates.
Recipe adapted from Salted Plains
Almond Cranberry Tart (Gluten-Free, Vegan, Dairy-Free)
Ingredients
- 1 ½ cup blanched almond flour
- 2 tablespoon white rice flour
- 3 tablespoon maple syrup
- 3 tablespoon coconut oil room temp
- ⅛ teaspoon salt
- 1 teaspoon vanilla extract
- pinch of soda
- 12 oz cranberry jam
- ⅓ cup almond flakes
- 10 fresh cranberry for garnish
Instructions
- Lightly grease a 9-inch tart pan with a removable bottom and set aside.
- In a medium bowl, mix 2 flours, salt, soda. Then add maple syrup, vanilla extract, and coconut oil. Stir with a fork to combine. You can also use your food processor for that.
- If the dough is not forming well, you can add cold water, half of a tablespoon at a time (total of 1 tablespoon). From my experience, flours, especially almond flour may vary from one brand to another, so you’ll just have to find the best one that suits you.
- Knead-press the dough and form a ball. Transfer to the middle of the tart pan and press the dough into the greased tart pan until it is completely smooth and even (and press the dough from center dividing it evenly across the pan moving out toward the edges of the pan) If needed, cut the excess dough with a knife on the edges or just gently squeeze it back into the pan. Next, poke with a fork all over the pressed dough and chill in the freezer for 15 minutes.
- Remove from freezer, pour the cranberry jam. Sprinkle with almond flakes (or thinly sliced almonds) and decorate with few fresh cranberries. Transfer to oven, preheated at 325 F for 30-40 minutes. Make sure to place the tart in the middle of the oven. Almond flour can burn very quickly so make sure to check it after 20 minutes, if needed wrap the top with a piece of foil to cover the edges.
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
DID YOU MAKE THIS RECIPE?
If you made this recipe I would love to see it and share it! Please tag me on IG @theyummy_bowl, using the hashtag #theyummy_bowl.
Leave a Reply