Cranberry Pecan Frangipane Tart Recipe
A festive tart with tart cranberries, rich pecans, and a hint of orange zest.
Introduction to Cranberry Pecan Frangipane Tart
The cranberry pecan frangipane tart is a show-stopping dessert that combines the tartness of fresh cranberries with the rich, nutty flavor of pecans and a hint of orange zest. This tart is perfect for holiday gatherings, Thanksgiving, or any occasion when you want to impress your guests with a homemade, elegant dessert. The recipe features a buttery tart shell, a creamy frangipane filling made with ground pecans, and whole cranberries that cook down into a vibrant, tangy topping.
Why This Tart Is Special
What sets this tart apart is its balance of flavors and textures. The buttery crust provides a sturdy base, while the frangipane filling is smooth and nutty, thanks to the ground pecans. The cranberries add a burst of tartness and color, making each bite a delightful mix of sweet, nutty, and tangy. The addition of orange zest and a splash of brandy (optional) elevates the flavor profile, making this tart a true standout.
Ingredients Overview
Here’s a breakdown of the ingredients you’ll need to make this cranberry pecan frangipane tart:
For the Crust:
- 1 cup plus 2 tablespoons (150 grams) all-purpose flour
- 1/2 teaspoon kosher salt
- 1/3 cup (40 grams) powdered sugar
- 1/2 cup (4 ounces or 115 grams) unsalted butter, cold and diced
For the Filling:
- 1 cup (100 grams) pecans
- 1 1/2 tablespoons (12 grams) all-purpose flour
- 2/3 cup (130 grams) granulated sugar
- 1/4 teaspoon kosher salt
- 1/2 cup (4 ounces or 115 grams) unsalted butter, cold and cut into chunks
- 1 large egg
- 1 large egg white
- 1 tablespoon (15 ml) brandy (optional)
- 1/2 teaspoon finely grated orange zest
- 3/4 to 1 cup (75 to 100 grams) whole, fresh cranberries
Step-by-Step Instructions
Make the Crust
1. In the bowl of a food processor, combine the flour, salt, and powdered sugar. Add the cold, diced butter and pulse until the mixture forms large clumps. This may take about 30 seconds, but keep processing until the dough comes together.
2. Set aside a small marble-sized piece of dough for patching any cracks later. Transfer the rest of the dough to a 9-inch round tart pan with a removable bottom, placed on a large baking sheet for stability. Press the dough evenly across the bottom and up the sides of the pan.
3. Freeze the crust for 15 minutes until it is solid. This helps prevent shrinkage during baking.
Parbake the Crust
1. Once the crust is firm, dock it all over with a fork to prevent puffing. Coat a piece of foil with nonstick spray and press it oiled-side-down tightly against the frozen crust, molding it to the shape of the pan.
2. Bake the tart shell with the foil for 15 minutes. Carefully peel back the foil and discard it. If any cracks have formed, use the reserved dough to patch them.
3. Return the crust to the oven for an additional 5 minutes, until the edges are just barely golden and the surface is dry to the touch. Set aside to cool.
Make the Filling
1. In the work bowl of your food processor (no need to clean it), blend the pecans, flour, sugar, and salt until the pecans are finely ground.
2. Add the egg, egg white, butter, orange zest, and brandy (if using). Blend until the mixture is smooth and creamy, scraping down the bowl as needed.
Assemble the Tart
1. Once the tart crust has cooled (you can speed this up by placing it in the fridge or outside for a few minutes in winter), spread the pecan filling evenly in the crust.
2. Arrange the cranberries on top of the filling, pressing them in gently. It may be tight to fit the entire cup of cranberries, but doing so makes the tart more tart and visually appealing.
Bake the Tart
1. Bake the tart until the filling is golden and a toothpick inserted into the center comes out clean, about 44 to 55 minutes.
2. Cool the tart in the pan on a rack. Once cooled, push the pan bottom up to release the tart. Cut into wedges and dust with powdered sugar if desired.
Tips for Success
- Use cold butter for the crust to ensure a flaky texture.
- Don’t skip the step of freezing the crust before baking—it helps prevent shrinkage.
- Arrange the cranberries evenly for a beautiful presentation.
- Let the tart cool completely before slicing for clean cuts.
- Store leftovers in an airtight container at room temperature for up to 3 days.
Frequently Asked Questions (FAQs)
Can I use frozen cranberries?
Yes, you can use frozen cranberries, but make sure to thaw and pat them dry before using to prevent excess moisture in the tart.
Can I substitute the brandy?
Yes, you can omit the brandy or substitute it with orange juice or another liqueur for a different flavor profile.
Can I make this tart ahead of time?
Yes, you can make the tart a day in advance. Store it at room temperature, covered, and dust with powdered sugar just before serving.
Can I use a different nut?
Yes, you can substitute pecans with almonds or walnuts for a different flavor, but the texture and taste will vary slightly.
How do I prevent the crust from shrinking?
Freezing the crust before baking and docking it with a fork helps prevent shrinkage. Also, avoid overworking the dough.
Why This Tart Is Perfect for the Holidays
The cranberry pecan frangipane tart is a festive dessert that’s perfect for holiday gatherings. The vibrant red cranberries add a pop of color, while the nutty filling and buttery crust make it a crowd-pleaser. It’s also a great way to use fresh cranberries, which are in season during the fall and winter months. Whether you’re serving it at Thanksgiving, Christmas, or a winter party, this tart is sure to impress.
Pairing Suggestions
This tart pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a festive touch, serve it with a glass of sparkling wine or a cup of hot tea.
Conclusion
The cranberry pecan frangipane tart is a delicious and elegant dessert that’s perfect for any occasion. With its buttery crust, nutty filling, and tart cranberries, it’s a treat that’s sure to impress your guests. Follow the step-by-step instructions and tips for success, and enjoy this festive tart at your next gathering.
Recipe Table
| Ingredient | Amount |
|---|---|
| All-purpose flour (crust) | 1 cup plus 2 tablespoons (150g) |
| Kosher salt (crust) | 1/2 teaspoon |
| Powdered sugar (crust) | 1/3 cup (40g) |
| Unsalted butter (crust) | 1/2 cup (115g) |
| Pecans (filling) | 1 cup (100g) |
| All-purpose flour (filling) | 1 1/2 tablespoons (12g) |
| Granulated sugar (filling) | 2/3 cup (130g) |
| Kosher salt (filling) | 1/4 teaspoon |
| Unsalted butter (filling) | 1/2 cup (115g) |
| Egg (filling) | 1 large |
| Egg white (filling) | 1 large |
| Brandy (optional) | 1 tablespoon (15ml) |
| Orange zest (filling) | 1/2 teaspoon |
| Whole cranberries | 3/4 to 1 cup (75-100g) |
Final Thoughts
The cranberry pecan frangipane tart is a delightful dessert that combines the best of seasonal flavors. With its buttery crust, nutty filling, and tart cranberries, it’s a treat that’s sure to become a holiday favorite. Whether you’re a seasoned baker or trying your hand at a new recipe, this tart is a delicious way to celebrate the season.
