This Cranberry Tart is an easy, indulgent dessert that's perfect for the holiday season. If you have leftover cranberry sauce or jam, this tart is the best way to use it up!

It features a delicious almond flour crust that's both light and flaky, paired with a touch of sweetness and a refreshing cranberry topping.

This tart is a great addition to your Thanksgiving or Christmas recipes - perfect for sharing with loved ones or gifting as a festive treat.

Almond Cranberry Tart (Gluten-Free, Vegan, Dairy-Free)

Want to Save This Recipe?

Enter your email and we’ll send the recipe directly to you!

By submitting this form, you consent to receive emails from The Yummy Bowl.

Cranberry Tart with Almond Crust

I'm all about making desserts from scratch with wholesome ingredients, and this tart is no exception.

It's simple to whip up and the result is nothing short of decadent. It's sweet enough to feel like a treat but made with ingredients you'll feel good about.

I also love how versatile this tart is-whether you're using cranberry sauce, raspberry, or even blueberry, it's a crowd-pleaser.

One of my favorite alternatives is homemade lingonberry sauce-it has a tart flavor and smaller berries that fit perfectly in this tart.

It's part of my collection of easy holiday desserts, like my chocolate chip cookies, crispy feta rolls and cranberry mini quick breads, that you can make any time of year.

How to Make Almond Cranberry Tart

Lightly grease a 9-inch tart pan with a removable bottom and set aside.
In a medium bowl, mix 2 flours, salt, and baking soda. Add maple syrup, vanilla extract, and coconut oil, stirring with a fork to combine. You can also use a food processor for this step.
If the dough isn't coming together, add cold water, one tablespoon at a time, until the dough forms a ball (about 1 tablespoon total).
Knead and press the dough into the tart pan until smooth and even. Press from the center out toward the edges. Trim any excess dough and poke with a fork all over the crust. Chill in the freezer for 15 minutes.
Remove the crust from the freezer and pour cranberry jam over it. Sprinkle with almond flakes (or thinly sliced almonds) and decorate with fresh cranberries. Bake in a preheated 325°F oven for 30-40 minutes, checking after 20 minutes to ensure the crust doesn't burn. If necessary, cover the edges with foil.

Tips for Making the Best Cranberry Almond Tart

Add up to 1 tablespoon of cold water to help the dough come together more easily.
Swap almond flakes for thinly sliced or chopped almonds.
Experiment with other jam flavors like raspberry, blueberry, or strawberry.
For added flavor, infuse the crust with ½ teaspoon ground cinnamon and ¼ teaspoon ground cardamom.

How to Store Cranberry Tart

The tart is best stored in the fridge for up to 3 days. After that, the cranberry filling will make the crust a little too soft.

How To Serve This Tart

Allow the tart to cool completely before serving.

You can dust it with powdered sugar (just like I did with my almond cake) or go all out with a dollop of whipped cream or vanilla ice cream.

It's a sweet, satisfying dessert that's perfect for any holiday gathering or special occasion.

More Cranberry Recipes

Recipe Card

Julia

Almond Cranberry Tart (Gluten-Free, Vegan, Dairy-Free)

5 from 1 vote

This Almond Cranberry Tart is an indulgent yet easy dessert to make during the holiday season. It's a fantastic option for Thanksgiving or Christmas and will quickly become a favorite in your collection of festive, healthy recipes.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 40

Total Time 50

Servings: 10 slices

Course: Dessert

Cuisine: American

Calories: 225

Ingredients Method Nutrition

Ingredients

1 ½ cup blanched almond flour
2 tablespoons white rice flour
3 tablespoons maple syrup
3 tablespoons coconut oil room temp
⅛ teaspoon salt
1 teaspoon vanilla extract
pinch of baking soda
12 ounce cranberry sauce
⅓ cup almond flakes
10 fresh cranberries for garnish

Method

Lightly grease a 9-inch tart pan with a removable bottom and set aside.
In a medium bowl, mix 2 flours, salt, and baking soda. Add maple syrup, vanilla extract, and coconut oil, stirring with a fork to combine. You can also use a food processor for this step.
1 ½ cup blanched almond flour, 3 tablespoons maple syrup, 3 tablespoons coconut oil, ⅛ teaspoon salt, 1 teaspoon vanilla extract, pinch of baking soda, 2 tablespoons white rice flour
If the dough isn't coming together, add cold water, one tablespoon at a time, until the dough forms a ball (about 1 tablespoon total).
Knead and press the dough into the tart pan until smooth and even. Press from the center out toward the edges. Trim any excess dough and poke with a fork all over the crust. Chill in the freezer for 15 minutes.
Remove the crust from the freezer and pour cranberry jam over it. Sprinkle with almond flakes (or thinly sliced almonds) and decorate with fresh cranberries. Bake in a preheated 325°F oven for 30-40 minutes, checking after 20 minutes to ensure the crust doesn't burn. If necessary, cover the edges with foil.
12 ounce cranberry sauce, 10 fresh cranberries, ⅓ cup almond flakes

Nutrition

Calories: 225kcalCarbohydrates: 23gProtein: 5gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.001gSodium: 31mgPotassium: 48mgFiber: 3gSugar: 15gVitamin A: 15IUVitamin C: 0.5mgCalcium: 51mgIron: 1mg