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Cranberry Tart



prep time:

45 mins

Total time:

1 hours 20 mins





  • 1 ⅓ cups all-purpose flour

  • ¼ teaspoon salt

  • Vermont Creamery Unsalted Cultured Butter - 82% Butterfat

    4 ounces cold cut into chunks

  • 1 large egg yolk

  • 1 tablespoons ice water


  • ¼ cup sugar

  • ¾ cup almond paste

  • 2 large eggs

  • Vermont Creamery Crème Fraîche

    ½ cup

  • Vermont Creamery Unsalted Cultured Butter - 82% Butterfat

    2 ounces softened

  • 1 teaspoon orange zest, freshly grated

  • 2 tablespoons all-purpose flour

  • ¼ teaspoon baking powder

  • ½ teaspoon salt

  • 1 ½ cups cranberries

  • Directions

    1. Heat oven to 350º F.
    2. Place flour, 2 tablespoons sugar, and 1/4 teaspoon salt in food processor bowl. Pulse to combine. Add cold butter; process until butter is incorporated and mixture is pea-sized balls. Do not over mix.
    3. Mix egg yolk and water in small bowl. Add to processor; pulse to combine until dough comes together.
    4. Turn dough onto a lightly floured surface, patting into a disk. Roll dough until just larger than the shape of the pan and gently lift to fit pan. Press dough into flutes of pan and trim edges with a sharp knife. Using tines of a fork, pierce bottom of tart shell liberally to prevent air bubbles from forming.
    5. Using a mixer, beat 1/4 cup sugar, almond paste, and eggs in a large bowl until combined. Add crème fraîche, butter and orange zest. Whisk 2 tablespoons flour, baking powder, and salt in small bowl. Add flour mixture to filling mixture until blended.
    6. Pour mixture into prepared tart shell, spreading evenly. Layer pear slices and cranberries across top of crème fraîche mixture. Bake 40 minutes or until lightly browned.