Are you looking for a healthier alternative to pumpkin pie this Thanksgiving, or for a unique dessert for Christmas? This cranberry Bakewell tart is not only beautiful, but is also really easy to make. It will thrill all the almond fans in your family–and can be made gluten free.
What is a traditional Bakewell tart?
Bakewell tart consists of a sweet pastry shell filled with almond frangipane and raspberry jam, then topped with icing and sliced almonds. This tart originated in the town of Bakewell, Derbyshire in England, and is a variant of the Bakewell pudding, which originated in Bakewell.
How long will a Bakewell tart keep?
A Bakewell tart will keep for up to 3 days at room temperature. Make sure to store it in an airtight container to keep it moist and fresh. If you need to store it for longer than 3 days, freeze it in a zip-top bag or airtight container.
How do you make a Bakewell tart?
Measure out the filling ingredients, and make sure you have a 9-inch partially baked pie shell ready.
Beat the butter with a handheld electric mixer or stand mixer until pale, fluffy, and about doubled in volume.
Scrape down the sides of the bowl, then add the sugar, almond flour, all-purpose flour, eggs, and almond extract and beat until smooth.
Mix the cranberry sauce and orange zest together, then spread it in the pie shell.
Top with the frangipane.
Sprinkle the fresh cranberries on top, lightly pressing them into the frangipane.
Bake the tart at 350 F for 30-35 minutes, until the frangipane has puffed and browned. A toothpick inserted into the center should come out clean. Let the tart cool completely on a wire rack.
Mix together some icing sugar and orange juice to make a thick icing. Also, place two tablespoons of sliced almonds in a small skillet over medium heat. Stir constantly until the almonds are toasted, about 3 minutes.
Drizzle the cooled tart with the icing and sprinkle the almonds on top. Enjoy!
- Make sure the butter for the frangipane is soft and squishy, but not greasy or melting.
- In a hurry? Make the frangipane up to 2 days in advance. Refrigerate until ready to use, then bring to room temperature and beat well before using.
- Don’t like almonds? Leave out the almond extract and substitute finely ground hazelnuts or walnuts for the almond flour.
- Make this dessert gluten free by omitting the all-purpose flour from the frangipane and by using a gluten-free pastry.
- Place the tart pan on top of a metal cookie sheet while it bakes. This will help crisp the bottom of the pastry.
- Store leftover cranberry Bakewell tart at room temperature in an airtight container for up to 3 days.
- Bakewell tart freezes very well.
Discover a new family favorite treat for teatime with these delicious recipes.
- Cranberry Orange Crumble Pie: a delicious cranberry filling is topped with a crunchy marzipan crumble.
- Apricot Frangipane Tarts: an elegant, delicately flavored tart that young and old will love.
- Blueberry Frangipane Tart: use fresh or frozen blueberries in this easy, healthy tart.
Did you make this cranberry Bakewell tart? Please leave a star rating below to share how you enjoyed it.Print
Cranberry Bakewell tart is a delightful twist on the traditional Bakewell tart. Use fresh cranberries and leftover cranberry sauce to make this pretty holiday dessert. (You can easily make this tart gluten free, too.) Both kids and adults will enjoy this unique dessert at Thanksgiving or Christmas.
For the Tart
- 7 tablespoons unsalted butter, softened (100g)
- 1/2 cup caster sugar (100g)
- 1 cup + 1 tablespoon almond flour (100g)
- 2 tablespoons all-purpose flour, optional (15g)
- 2 large eggs
- 1 teaspoon almond extract
- 9-inch partially baked pie shell
- 1/2 cup cranberry sauce
- 1 tablespoon finely grated orange zest
- 2 tablespoons fresh or frozen cranberries
For the Decoration
- 1/3 cup icing sugar (37g)
- 1-2 teaspoons orange juice
- 2 tablespoons sliced almonds
Making the Tart
- Preheat the oven to 350 F.
- Beat the softened butter with a handheld electric mixer until doubled in volume, pale, and fluffy.
- Scrape down the sides of the bowl, then beat in the sugar, almond flour, all-purpose flour, eggs, and almond extract until well blended.
- Mix the cranberry sauce and orange zest until well blended, then spread the mixture evenly in the bottom of the partially baked pie shell. Top with the frangipane, making sure to spread it all the way to the edges. Scatter the fresh cranberries on top of the frangipane, then lightly press them in.
- Place the tart on top of a metal cookie sheet and bake at 350 F for 30-35 minutes, until the frangipane has puffed and is a rich golden brown. A toothpick inserted into the center should come out clean.
- Let the tart cool completely on a wire rack. If you are using a loose-bottomed tart pan, remove the tart from the pan after 10 minutes of cooling.
Decorating the Tart
- Sift the icing sugar into a small bowl, then stir in a few drops of orange juice. Gradually add just enough orange juice to make a thick but pourable icing. Spoon the icing into the corner of a plastic sandwich bag. Twist the bag and snip off the tip to create a piping bag.
- Pour the almonds into a small skillet and set over medium heat. Stir continuously until the nuts are browned and smell toasty, about 3 minutes.
- Drizzle the icing over the cooled tart, then sprinkle the toasted almonds on top. Serve at room temperature.
- Need to make the frangipane ahead of time? Just cover and refrigerate until needed. Bring to room temperature and beat until smooth before using.
- Store the Bakewell tart in an airtight container at room temperature for about 3 days. It also freezes well.
Keywords: english, recipe