Save on Pinterest

Nantucket Cranberry Tart

While everyone is enjoying a bountiful meal, this eye-catching tart can be baking to perfection in the oven. The pretty holiday dessert calls for very few ingredients, and it's a snap to assemble. —Jackie Zack, Riverside, Connecticut
  • Total Time
    Prep: 15 min. Bake: 40 min. + cooling
  • Makes
    12 servings


  • 1 package (12 ounces) fresh or frozen cranberries, thawed
  • 1 cup sugar, divided
  • 1/2 cup sliced almonds
  • 2 large eggs, room temperature
  • 3/4 cup butter, melted
  • 1 teaspoon almond extract
  • 1 cup all-purpose flour
  • 1 tablespoon confectioners' sugar


  • In a small bowl, combine the cranberries, 1/2 cup sugar and almonds. Transfer to a greased 11-in. fluted tart pan with a removable bottom. Place on a baking sheet.
  • In a small bowl, beat the eggs, butter, extract and remaining sugar. Beat in flour just until moistened (batter will be thick). Spread evenly over berries.
  • Bake at 325° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack. Dust with confectioners’ sugar. Refrigerate leftovers.

Test Kitchen Tips
  • The tart may ooze from your tart pan a little bit as it bakes. If you’d like, try baking yours on a 15x10x1-inch baking sheet.
  • Nutrition Facts
    1 piece: 255 calories, 14g fat (8g saturated fat), 65mg cholesterol, 93mg sodium, 30g carbohydrate (19g sugars, 2g fiber), 3g protein.
    Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

    Recommended Video


    Click stars to rate
    Average Rating:
    • Kathy
      Feb 18, 2020

      Loved it as a big fan of cranberries and an easy recipe. Surprisingly, my husband enjoyed it, not too sweet and the tartness of cranberries comes through. A "dusting" of powdered sugar completes it just before serving.

    • Lor207
      Nov 27, 2019

      This is great for dessert or breakfast and easy to make. My family loved it so much I made it 2 days in a row!

    • grandma ikki
      Dec 3, 2018

      I have been making this for years and it is a great dessert or it is good as a brunch "coffee cake" Not as sweet as a regular cake. I love the sweet tart from the cranberries and the sprinkling of sugar I sprinkle over the top. Do not omit the almond extract it does add a unique flavor to the cake. I have omitted the almonds but not the almond extract. If I omit the nuts I will increase the cranberries by a handful (I buy big bags of cranberries and keep them in the freezer all year)

    • DSippel
      Nov 16, 2018

      I made two of these today (one for my partner and I and one for my coworkers). I baked one in a non-stick 11" fluted tart pan for 45 minutes and the other one in a stainless steel 9" or 10" fluted tart pan for 50 minutes. The smaller pan yielded a thicker and more beautiful tart. In the future, I may mix all of the ingredients together (versus combining the cranberries, 1/2 cup sugar and almonds and transferring them a greased fluted tart pan). That way, the sliced almonds will be throughout the tart. I also added fresh range zest to each tart. Because of the tartness of the fresh cranberries, I would definitely recommend a dusting of confectioners' sugar before serving this tart.

    • TrishtheDish1
      Feb 10, 2018

      I'm going to give this a rating of 4 stars because I think it would have been better if I'd had more fruit. I had 1/2 a bag of cranberries and I added approx. 10 oz. of homemade cranberry sauce. I reduced the sugar a bit because of the cranberry sauce. The outcome was a tasty, flavorful tart, but very, very dry. We will have to add ice cream on top of it in order to eat the rest of this tart. My husband had to drink 2 glasses of milk to get his piece down! If I'd have the full amount of cranberries, possibly the dryness wouldn't have been an issue? Not sure if I'd make this one again.

    • oreo95
      Nov 6, 2017

      Very simple recipe. A combo of sweet and tart. Made it exact. When mixing the berries, nuts and sugar seemed like a 1/2 cup was too much, didn't seem to mix well. When I make it again I will try with a little less sugar. Thanks for sharing a yummy fall recipe!

    • pmchampion
      Mar 1, 2016

      This is one of my "go-to" desserts in the winter. I buy a few bags of cranberries when they are on sale and throw them in the freezer. I do the same with sliced almonds. I can mix this up at a moments notice! It's tart/sweet flavor is a family favorite!

    • MM_873
      Dec 26, 2012

      I made this recipe to bring for dessert for Christmas dinner at my friends. It was a big hit! The best thing is how simple it is to make. I didn't have a tart pan so I just used a 9" pie plate, greased well. It was delicious!

    • feralgreens
      Dec 23, 2012

      Very forgiving, even when you're distracted while making the recipe and add the butter to the fruit. I don't own a take-apart pan and it's not necessary to make this, either. A glass pie pan will do. The almond flavour is great, but if you're out of it, I'm sure that orange or lemon peel or essence would complement the cranberries nicely. It is also a good base recipe to use with other berries in season, such as blueberries.

    • atvgirl400
      Nov 8, 2011

      No comment left