Christmas Cranberry Almond Tart

Christmas Cranberry Almond Tart is the kind of dessert that feels both comforting and elegant, making it perfect for the holidays. At first glance, it looks simple. However, once sliced, the creamy almond custard and bursts of tart cranberry reveal something truly special. Because the flavors are balanced and not overly sweet, this crustless tart feels light yet satisfying after a festive meal.

While cranberry desserts are often reserved for sauces and breads, this tart highlights how beautifully cranberries pair with rich dairy and almond notes. Historically, cranberries have been a holiday staple in North America since the 1600s, prized for both flavor and color. Over time, bakers began incorporating them into desserts for contrast and brightness.

Meanwhile, almond-based fillings bring a classic European influence, adding richness without heaviness. As a result, this crustless tart bridges rustic tradition and modern elegance. Whether served slightly warm or fully chilled, it slices cleanly and looks stunning on the table. Ultimately, it’s a dessert that feels festive, refined, and completely timeless.

Recipe Yield: 8 servings

INGREDIENTS

½ cup almond flour
¼ cup all-purpose flour
¼ cup unsalted butter, melted and slightly cooled
¾ cup heavy cream
¼ cup whole milk
3 large eggs
½ cup granulated sugar
1 tsp pure vanilla extract
¼ tsp almond extract
¼ tsp salt
¾ cup fresh cranberries, halved
2 tbsp granulated sugar
1 tsp fresh orange zest

Powdered sugar, for dusting

INSTRUCTIONS

1. Preheat and prepare:
Preheat oven to 350°F (175°C). Lightly butter a 9-inch round baking dish or shallow tart pan. Line the bottom with parchment for easy release, then butter again lightly.

2. Prepare the cranberries:
In a small bowl, gently toss cranberries with sugar and orange zest. Set aside.

3. Mix the custard base:
In a large bowl, whisk eggs and sugar until smooth and pale. Then, gradually whisk in cream, milk, melted butter, vanilla, almond extract, and salt until fully combined.

4. Add dry ingredients:
Next, gently whisk in almond flour and all-purpose flour until the batter is smooth, silky, and pourable with no lumps.

5. Assemble the tart:
Scatter cranberries evenly across the prepared pan. Slowly pour the custard batter over the cranberries, allowing them to float naturally and distribute evenly.

6. Bake until just set:
Bake for 35–40 minutes, until the center is set with a slight jiggle and the top is lightly golden. Do not overbake. The tart will continue to firm up as it cools, allowing clean slices once chilled.

7. Cool and finish:
Allow tart to cool completely at room temperature, then chill for at least 1 hour before slicing. Dust generously with powdered sugar just before serving.

Helpful Tips to Perfect This Recipe

• Achieve Perfect Texture: Because this tart is crustless, baking just until the center is barely set ensures a creamy, custard-like interior that still slices cleanly once chilled.
• Balance the Tartness: Tossing cranberries with sugar and orange zest beforehand softens their sharpness while keeping bright pops of flavor throughout the tart.
• Chill for Best Slices: Although tempting to cut early, chilling allows the custard to fully set, creating elegant slices perfect for holiday serving and photography.