Apple Cranberry Tart

Here is one of the recipes we have collected while traveling through France. The almond paste, an ingredient often used in French baking, gives this delicious dessert a Continental flavor. With its combination of fresh apples and cranberries, plus easy crumb topping this will quickly become one of your favorite fall desserts.


  • 7 oz (198 g) almond paste
  • 9-inch (230-g) pie pan lined with pie dough
  • 1 C (99 g) fresh cranberries
  • 5 med McIntosh apples, peeled, cored and sliced (approx. 5 C)
  • ¼ C (48 g) sugar
  • 1 tsp (2.5 g) cinnamon, divided
  • ½ C (40 g) rolled oats
  • ½ C (50 g) flour
  • ½ C (100 g) dark brown sugar
  • 6 T (86 g) unsalted butter, very cold
  • ¼ C (43 g) sliced almonds


Preheat oven to 375°F (190°C). Place almond paste between two sheets of waxed paper and roll out to an 8-inch circle. Transfer to pie pan, pressing gently with fingers to cover bottom of pie dough.

Place cranberries, apples, sugar and ½ tsp of cinnamon in a bowl, tossing gently to combine. Arrange over pie dough.

Place remaining cinnamon, oats, flour and brown sugar in a small bowl. Cut butter into small pieces and blend into oat mixture until crumbs form. Sprinkle crumb mixture evenly over top of fruit. Bake 50-60 minutes, sprinkling with sliced almonds 45 minutes into baking cycle.

Serving Suggestion

Serve warm with a scoop of vanilla ice cream.

  • Prep time: 17 minutes.
  • Cook time: 55 minutes.
  • Makes 8 servings.