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This Nantucket Cranberry Tart combines fresh cranberries and almonds in a simple, delicious dessert.
After enjoying a delicious Thanksgiving feast – a quick and easy Nantucket Cranberry Tart is the perfect finishing touch for any holiday menu.
This fantastic dessert combines fresh cranberries and sliced almonds, baked under an almond-flavored cake. It’s very simple to prepare and can even bake while you and your family and friends are eating Thanksgiving dinner.
Best served straight out of the oven (or, if you bake it ahead of time, warmed back up before serving) this Nantucket Cranberry Tart is really a wonderful dessert. Cranberries and almonds are a flavor match-made-in-heaven, and you’ll love the sweet-tart cranberries and crunchy almonds in every bite.
How to you make Nantucket Cranberry Tart?
You’ll start by coating fresh cranberries and sliced almonds with granulated sugar. Then pour the mixture into the bottom of a greased tart pan with removeable sides.
Next, you’ll mix up a simple batter of sugar, eggs, melted butter, flour and a splash of almond extract. Spoon the batter over the top of the berries and almonds – then bake at a low oven temperature until cooked through.
How do you serve a Nantucket Cranberry Tart?
We served this Nantucket Cranberry Tart with a simple sprinkle of confectioners’ sugar on top, but I also think it would be delicious served warm with a scoop of vanilla ice cream on the side.
We found this wonderful dessert recipe over on Taste of Home. Although no story behind the recipe is given, I suspect that the recipe name is a nod to the long history of cranberry framing on Nantucket island which began over 200 years ago.
You may enjoy these other cranberry desserts:
- No-Bake Cranberry Cream Pie
- Cranberry Raisin Pie
- Cranberry Apple Clafoutis
- Cranberry Orange Sorbet
- Cranberry Ginger Upside Down Cake with Rum Whipped Cream
Non-stick cooking spray
1 12-ounce bag fresh or frozen cranberries
1 cup granulated sugar, divided
½ cup sliced almonds
2 large eggs
¾ cup melted butter, slightly cooled
1 teaspoon almond extract
1 cup all-purpose flour
1 tablespoon confectioners’ sugar
Preheat oven to 325 degrees F.
Spray an 11-inch fluted tart pan with non-stick cooking spray. Place on a baking sheet and set aside.
In a small bowl, combine cranberries, ½ cup granulated sugar, and almonds, stirring well to coat the cranberries and almonds with sugar. Pour into the prepared pan, spreading the cranberries and almonds evenly throughout the bottom of the pan.
In a mixing bowl, beat eggs, melted butter, almond extract, and remaining ½ cup granulated sugar. Fold in flour, just until moistened. The batter will be thick.
Spoon the batter in dollops over the cranberries, then spread the batter evenly over the top and all the way to the edges of the tart pan.
Bake in preheated oven for 40 to 45 minutes, or until a toothpick inserted in the center of the tart comes out cleanly.
Cool on a wire rack for 10 minutes, then carefully remove outer ring of tart pan and place the tart on a serving dish. Sprinkle top with confectioners’ sugar. Slice and serve.
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