Cranberry frangipane tarts

You’ll want to loosen your belts after the Christmas roast to make room for this perfect little Christmas dessert served with spiced pinot cranberries and mascarpone.

  • 1 hr cooking
  • Serves 10
  • Print


  • 250 gram flour
  • 85 gram icing sugar
  • 1/4 cup ground roasted hazelnuts
  • 125 gram butter
  • 1 egg
  • 110 gram butter
  • 110 gram icing sugar
  • 2 eggs
  • 110 gram ground roasted hazelnuts
  • zest 1 orange
  • 1 cup frozen cranberries (about 12 per tart)
  • 1/2 cup slivered almonds
Spiced pinot cranberries
  • 2 cup pinot noir
  • 2 cup water
  • 2 cup sugar
  • 1 cinnamon stick
  • 1 star anise
  • 1 slice fresh ginger
  • 4 cloves
  • 2 slices orange peel
  • 2 cup frozen cranberries
To serve
  • lightly whipped cream or mascarpone
  • icing sugar


Cranberry frangipane tarts
  • 1
    Place all the pastry ingredients in a food processor and pulse to combine. Roll out on a lightly floured board and line 10 x 10cm tart tins, or one large tart tin. Place in the freezer for half an hour. Preheat oven to 170°C.
  • 2
    Remove tins from the freezer, place baking paper over the pastry, fill with baking beans or rice and blind bake for 10 minutes. Then bake without the baking paper and beans for a further 5–10 minutes, or until golden. Remove from the oven, gently transfer from the tins to a cooling rack and cool.
  • 3
    Place all the filling ingredients, except the cranberries and almonds, in a food processor and pulse to combine. Divide this mixture between the tart cases.
  • 4
    Top with cranberries, then almonds. Bake at 170°C for 30 minutes, or until golden and springy to the touch.
  • 5
    While tarts are cooking, prepare spiced pinot cranberries. When tarts are done, cool on a rack. The tarts can be made a day ahead and stored in an airtight container, or frozen until needed.
  • 6
    To make the pinot cranberries, place all the ingredients, except the cranberries, in a pot and bring to the boil. Simmer until reduced by half. Spoon out cinnamon stick, star anise, ginger, cloves and orange peel.
  • 7
    Add the cranberries and simmer for a few minutes until the cranberries are heated through, but before they start to burst.
  • 8
    Remove from the heat and, once cooled, refrigerate until required. This syrupy sauce can be kept in a clean, resealable jar for weeks. Delicious with a simple scoop of vanilla ice cream.
  • 9
    Serve with a spoonful of spiced pinot cranberries, a dollop of lightly whipped cream, or mascarpone, and a dusting of icing sugar.