Cranberry Almond Bakewell Tart

Not too long ago, I started participating in Twitter parties. It pretty much is just Twitter-surfing, while following a particular hashtag and certain people or companies. During one such Twitter party, I was lucky enough to win a prize, a whole lot of cranberries, courtesy of Hurst’s Berry Farms:

HBF Cranberries

You might recall, when I attended Fresh Summit in 2014, HBF was one of our sponsors. And while I didn’t make it back this year, I might try again in 2016, just because I had a lot of fun, and I learned a LOT.

I wanted something different to do with the cranberries, aside from making homemade cranberry sauce for Thanksgiving. Jay and the bambino prefer the jellied stuff from the can, and since my family used both, I don’t really have a preference myself. I came across an email that contained a recipe for a Cranberry Bakewell Tart, that I thought might be good. However, I wasn’t about to go and buy a 5-lb. bag of whole wheat pastry flour just for one tart, so I looked around, and found another one that I thought would work just fine. And so, I made a Cranberry Almond Bakewell Tart.

Cranberry Almond Bakewell Tart

Traditional Bakewell Tarts are made with raspberry jam, but I opted to use the cranberries, since I have a LOT of them now (so expect more things cranberry in the future). And they worked beautifully.

Cranberry Almond Bakewell Tart

I cooked them down with some Amaretto and brown sugar, which made them ever so sweet, but it wasn’t sugary-sweetness. More of a rich sweetness, if that makes any sense.

Cranberry Almond Bakewell Tart

Sadly, I’m the only one who tried this. Jay and the bambino never got around to requesting a piece, so unfortunately the bulk of it got tossed. I can only eat so much, plus, I’m supposed to be focusing on my Weight Watchers goal. Still, it’s something different for dessert, and I liked it, so I will make it again.

Yield: 12

Cranberry Almond Bakewell Tart

Cranberry Almond Bakewell Tart


For the Crust:

  • 1/4 C powdered sugar
  • 1/2 C unsalted butter, melted
  • 1 tsp. almond extract
  • 1 C pastry flour
  • 1/2 C almond meal
  • pinch of salt

For the Cranberry Jam:

  • 2 C fresh or frozen cranberries
  • 3/4 C dark brown sugar
  • 1/4 C Amaretto

For the Filling:

  • 4 large eggs
  • 1 C sugar
  • 1/2 C butter, melted
  • 1 C almond meal
  • Powdered sugar, for dusting, optional


Preheat the oven to 350 degrees F. Combine the powdered sugar, butter, almond extract, pastry flour, and almond meal together, stirring with a fork. Press the dough along the bottom and up the sides of an 11-inch tart pan with a removable bottom. Pierce all over with a fork, and bake for 15-20 minutes, or until golden brown. Cool completely.

While the tart bakes/cools, make the jam. Combine the cranberries, sugar, and Amaretto in a small saucepan. Bring to a boil over medium heat, and simmer for 8-10 minutes, or until thickened and cranberries have broken down somewhat. Set aside to cool.

Beat the eggs and sugar together. Add the melted butter, and the almond meal. Pour the mixture into the cooled tart shell (you may not use all of it). Bake for 20-25 minutes or until set. Serve warm or chilled.

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