Description
This sophisticated gluten-free tart balances the bright, sharp flavor of fresh cranberries with a rich, buttery almond filling. Perfect for holiday celebrations or weeknight treats, this dessert features a crisp, delicate crust and a moist, nutty center that ensures bakery-quality results. It is a comforting, refined recipe that turns simple gluten-free ingredients into an impressive centerpiece for any family gathering.
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
2 cups blanched finely ground almond flour
2 Tbsp gluten-free all-purpose flour blend
2 tsp pure almond extract
8 ounces fresh cranberries, washed and dried
2 Tbsp powdered sugar for garnish
Instructions
Preheat oven to 375F.
Roll out the gluten-free crust into a 12-inch circle.
Line a 10-inch tart pan with the crust and trim the edges.
Chill the crust in the refrigerator for 15 minutes.
Cream the butter, sugar, and salt in a mixer until fluffy.
Add the eggs one at a time, beating well after each addition.
Fold in the almond flour, gluten-free flour, and almond extract until well combined.
Spread the filling evenly into the chilled crust.
Top with fresh cranberries, pressing them lightly into the batter.
Bake for 55 minutes until the tart is golden and set.
Cool completely and dust with powdered sugar before serving.
Notes
Ensure all ingredients like butter and eggs are at room temperature before starting to ensure a smooth filling emulsion. If the crust browns too quickly, cover the edges with foil. Store in an airtight container at room temperature for up to two days.
- Prep Time: 20
- Cook Time: 55
- Category: Baking
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 22g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 9g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 85mg