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/875 g)
  • 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 Tbsp (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 (20.3-cm) circle. Transfer to pie pan, pressing gently with fingers to cover bottom of pie dough.

Place cranberries, apples, sugar and ½ tsp (2.5 g) 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.

Serve warm with a scoop of vanilla ice cream.

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

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