Description
This rustic, buttery tart perfectly balances the sharp, tart punch of fresh cranberries with the rich, nutty sweetness of almond flour. Naturally gluten-free and easy to prepare, this elegant dessert offers a professional bakery aesthetic that is perfect for holiday centerpieces or cozy weeknight treats. Its moist, tender crumb and aromatic almond flavor make it a guaranteed household favorite that avoids the dryness often found in gluten-free baking.
Ingredients
1 standard gluten-free pie crust
1 cup unsalted butter, softened
1 cup granulated white sugar
1/4 tsp fine sea salt
2 large eggs, room temperature
2 cups blanched almond flour
2 Tbsp gluten-free 1-to-1 flour blend
2 tsp pure almond extract
8 ounces fresh cranberries
2 Tbsp powdered sugar for dusting
Instructions
Preheat your oven to 375F.
Roll out the gluten-free pie crust into a 12-inch circle on a lightly floured surface.
Line a 10-inch tart pan with the crust, trimming edges and chilling in the refrigerator for 15 minutes.
In a stand mixer, cream the butter, sugar, and salt until light and fluffy.
Add the eggs one at a time, mixing well, then stir in the almond extract.
Fold in the almond flour and the gluten-free flour blend until combined.
Spread the filling evenly into the chilled tart shell.
Top with the fresh cranberries, pressing them slightly into the almond mixture.
Bake for 55 minutes or until the edges are golden and the center is set.
Cool completely before dusting with powdered sugar.
Notes
Ensure all ingredients are at room temperature for the best emulsion. If cranberries are very tart, you may toss them in a teaspoon of sugar before adding to the tart. Store in an airtight container at room temperature for up to 2 days.
- Prep Time: 20
- Cook Time: 55
- Category: Baking
- Method: Baking
- Cuisine: European-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 22g
- Sodium: 140mg
- Fat: 24g
- Saturated Fat: 9g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 75mg