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

10 slices
50 min

Almond Cranberry Tart – A perfect way to use up that leftover cranberry jam and layer over delicious almond flour crust that makes a perfectly decadent tart! Make this tart as a gift to your loved ones, for Mothers Day, Thanksgiving and Christmas.

I’m actually not the biggest fan in the world of using cranberries in a dessert but combining it with a decadent and super easy press-in almond flour crust and almond flakes make this tart taste out of this world!

This tart had just the right amount of sweetness in it and that cranberry jam that got layered over it gave the whole pie such a refreshing touch. It’s really easy to get your hands on at least a few of these tart pieces and for sure everyone will be asking for more for sure. 

Almond Cranberry Tart (Gluten-free, Vegan, Dairy-free)
Recipe details
  • 10  slices
  • Prep time: 10 Minutes Cook time: 40 Minutes Total time: 50 min
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Ingredients

  • 1 1/2 cup blanched almond flour
  • 2 tbsp white rice flour
  • 3 tbsp maple syrup
  • 3 tbsp coconut oil room temp
  • 1/8 tsp salt
  • 1 tsp vanilla extract
  • pinch of soda
  • 12 oz cranberry jam
  • 1/3 cup almond flakes
  • 10 fresh cranberry for garnish
Instructions

Lightly grease a 9-inch tart pan with a removable bottom and set aside.
In a medium bowl, mix 2 flours, salt, soda. Then add maple syrup, vanilla extract, and coconut oil. Stir with a fork to combine. You can also use your food processor for that.
If the dough is not forming well, you can add cold water, half of a tablespoon at a time (total of 1 tablespoon). From my experience, flours, especially almond flour may vary from one brand to another, so you’ll just have to find the best one that suits you.
Knead-press the dough and form a ball. Transfer to the middle of the tart pan and press the dough into the greased tart pan until it is completely smooth and even (and press the dough from center dividing it evenly across the pan moving out toward the edges of the pan) If needed, cut the excess dough with a knife on the edges or just gently squeeze it back into the pan. Next, poke with a fork all over the pressed dough and chill in the freezer for 15 minutes.
Remove from freezer, pour the cranberry jam. Sprinkle with almond flakes (or thinly sliced almonds) and decorate with few fresh cranberries. Transfer to oven, preheated at 325 F for 30-40 minutes. Make sure to place the tart in the middle of the oven. Almond flour can burn very quickly so make sure to check it after 20 minutes, if needed wrap the top with a piece of foil to cover the edges.
TheYummyBowl
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Comments
  • RP RP on Dec 14, 2020

    Where do you find cranberry jam? I don't believe I have ever seen it. Or do you have a recipe to make?

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