This Cranberry Almond Tart, like so many of my almond flour recipes, celebrates the glory of almond flour and almond meal. It is made by filling almond oat crust with homemade cranberry filling and then topping with an almond meal crumble.
It is minimally sweetened, gluten-free, and oh so delicious.
Why Should You Try This Recipe?
I love the shock and awe this cranberry tart delivers when my friends slice into it and see that vibrantly red cranberry sauce spread throughout the middle. It’s a favorite in our home during the winter season. I know you’ll love it because:
- It’s crisp, crunchy, moist, and delicious making for a texturally pleasing tart made in the comfort of your home.
- Proof you can create healthy and delicious desserts with natural sweeteners without compromising on flavor.
- It’s a crowd-pleasing dessert that unapologetically happens to be vegan.
- The cranberry pie can be made up to 2 days in advance so you can easily get ahead.
- Don’t have cranberries on hand? Use any berry you have on hand any time of the year.
The ingredient list for this vegan cranberry pie is broken down into three parts – crust, filling, and topping. Let’s take a look at what we need.
For the tart crust, gather together olive oil, rolled oats, unsweetened shredded coconut, whole almonds, brown rice flour, sea salt, spelt flour, maple syrup, and vanilla extract.
For the filling, you will need cornstarch, orange juice, fresh cranberries, maple syrup, and cinnamon.
And for the crumble topping, gather together almond flour, baking powder, olive oil, maple syrup, orange zest, lemon zest, salt, vanilla extract, and sliced almonds.
- Oil: I love the fruity flavor of olive oil, but melted coconut oil or avocado oil can also be used.
- Almond meal vs Almond Flour: You can use almond meal and almond flour interchangeably in this recipe. And if you can’t get your hand on it, be sure to check out my post on Homemade Almond Flour.
- Starch: Use an equal amount of arrowroot powder or tapioca starch or corn starch instead.
- Cranberries: Fresh or frozen cranberries can be used. If using frozen, there is no need to thaw. If you are making this tart during the summer months feel free to use berries instead.
How to Make
This fun and festive cranberry curd tart come together in a few easy steps. I like to set aside a brisk afternoon, turn on some holiday music, and immerse myself in all things cranberry and almond.
- Grease tart pan: Preheat the oven to 350 F. Using a pastry brush, thoroughly oil a 9-inch tart pan with a removable bottom. Set aside.
- Prepare crust: Place the oats, shredded coconut, almonds, brown rice flour, and salt in the bowl of a food processor. Pulse a few times to break the almonds and then process until the mixture is finely ground, 45-60 seconds. Transfer it to a medium bowl. Mix in the spelt flour.
- Finish crust: Drizzle the olive oil, maple syrup, and vanilla extract into the mixture. Using the back of a fork or your fingers, give it a mix. It should be moist, but not sticky.
- Press crust into the tart pan: Using your fingers, press the dough evenly into the tart pan. Prick the dough with a fork several times and bake for 15 minutes. Take it out of the oven and set aside to cool. Leave the oven on.
- Make a slurry: In a small bowl, mix together the cornstarch with a tablespoon of the orange juice. Set aside.
- Make the filling: In a small pot, combine 2 ½ cups of cranberries, remaining orange juice, maple syrup, and cinnamon. Bring to a boil over medium-high heat, making sure to stir frequently. Turn the heat to low, cover it with a lid, and let it simmer for 5 minutes. Remove the lid and stir in the cornstarch mixture. Stir constantly until the mixture is thickened, 1-2 minutes. It will happen pretty fast. Remove from the heat and let it cool for 10 minutes. When your tart shell is ready, spread the cranberry mixture evenly into the pre baked tart shell.
- Make the topping: Mix the almond flour and baking powder in a large bowl. In a separate bowl, whisk together the olive oil, maple syrup, zest of the orange and lemon, salt, and vanilla extract until emulsified. Drizzle the olive oil mixture into the almond meal mixture. Stir until completely combined. It should be a wet mixture.
- Sprinkle and bake: Spoon the almond topping over the cranberry filling. Using the back of a wooden spoon or a spatula, gently press the topping into the tart shell and make sure it is evenly distributed. Lightly press remaining ½ cup cranberries into the topping and sprinkle it with the sliced almonds. Bake for 25 minutes, or until the topping turns golden brown. Let it cool completely before serving.
How to Serve
The perfect way to serve this easy cranberry tart is with a big dollop of coconut whipped cream or creme fraiche (if not vegan). It makes a lovely centerpiece on the holiday dessert table.
That being said, the tart tastes even better the next day – and the day after, too.
How to Store, Freeze, and Thaw
This is one of those easy make-ahead recipes that can be stored in the fridge or freezer. Make sure to cool completely, then tightly wrap in a double layer of plastic wrap.
- Fridge: The pie keeps fresh for 2 days. If storing leftovers, place a small strip of parchment paper on the cut sides and wrap just as directed.
- Freezer: Transfer the plastic-wrapped pie to a plastic freezer storage bag or wrap tightly in foil. Label, date, and freeze for up to 3 weeks.
- Thaw: Thaw the frozen pie overnight in the fridge. Bring to room temperature before enjoying.
- Use a tart pan. Tart pans have a removable tart base that makes removing and slicing the tart much easier. This (affiliate link) is the one I use. You just don’t get the same results with a pie pan.
- Liberally grease the tart tin. This prevents the crust from sticking and having all that hard work go to waste.
- Spread the crust evenly with your fingers. You want the crust to be in one single layer in the bottom and sides of the crust, especially in the crevices.
- Dock the pie crust before the blind bake. This allows steam to escape while baking, creating a crisp, never soggy, shell.
- Simmer the cranberries just until they pop. The fruit will naturally pop and break down, releasing all those delicious sugars and pectin.
- Cool the cranberry jam before spreading. The sauce will thicken to the right consistency while cooling. It also prevents the crust from getting too soggy.
- Cool the baked cranberry tart before slicing. This helps the topping, filling, and crust setup. The tart has a tendency to fall apart if sliced right out of the oven.
You Might Also Like
- Cranberry and Mint Rum Punch
- The Ultimate Chocolate Bundt Cake – The Holiday Edition
- Cranberry Apple Cake
- See all our Almond Flour Desserts
- Need more inspiration for baking? Check out all our Cake recipes
If you try this Vegan Cranberry Tart recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.
Vegan Cranberry Almond Tart Recipe
For the Crust:
- ¼ cup rolled oats – I used Trader Joe’s GF oats
- ¼ cup unsweetened dried, shredded coconut
- ¼ cup whole raw, unsalted almonds
- 2 tablespoons brown rice flour
- ¼ teaspoon sea salt
- ¾ cup plus 2 tablespoons whole spelt flour
- 4 tablespoons extra virgin olive oil plus more for oiling the pan
- 4 tablespoons maple syrup
- 1 teaspoon vanilla extract
For the Filling:
- 2 teaspoons arrowroot powder or cornstarch
- 4 tablespoons fresh orange juice divided
- 3 cups fresh or frozen* cranberries, divided
- ¼ cup plus 2 tablespoons maple syrup
- 1/8 teaspoon cinnamon
For the Topping:
- 2 ½ cups almond meal or almond flour
- 1 teaspoon baking powder
- 3 tablespoons extra virgin olive oil
- ¼ cup maple syrup
- zest of an orange
- 1/8 teaspoons Kosher salt
- 1 teaspoon vanilla extract
- 3 tablespoons sliced almonds
- Pre-heat the oven to 350 F Degrees. Using a pastry brush thoroughly oil a 9-inch tart pan with a removable bottom. Set aside.
- Place the oats, shredded coconut, almonds, brown rice, and salt in the bowl of a food processor. Pulse a few times to break the almonds and then process until the mixture is finely ground, 45-60 seconds.
- Transfer it to a medium-size mixing bowl. Mix in the spelt flour.
- Drizzle the olive oil, maple syrup and vanilla extract into the mixture. Using the back of a fork or your fingers, give it a mix. It should be moist, but not sticky.
- Using your fingers, press the dough evenly into the tart pan. Prick the tough with a fork several times and bake for 15 minutes. Take it out of the oven and set aside to cool. Leave the oven on.
- Meanwhile to make the filling, in a small bowl mix together the arrowroot powder with a tablespoon of the orange juice. Set aside.
- In a small pot, combine 2 ½ cups of cranberries, remaining orange juice, maple syrup and cinnamon. Stirring frequently, bring it to a boil. Turn the heat to low, cover it with a lid, and let it simmer for 5 minutes. Remove the lid and stir in the arrowroot mixture. Stir the constantly until mixture it is thickened, 1-2 minutes. It will happen pretty fast. Remove from the heat and let it cool for 10 minutes. When your tart shell is ready, spread the cranberry mixture evenly into the prebaked tart shell.
- To make the topping: Mix the almond meal and baking powder in a large bowl. In a separate bowl, whisk together the olive oil, maple syrup, zest of the orange and lemon, salt and vanilla extract until emulsified. Drizzle the olive oil mixture into the almond meal mixture. Stir until completely combined. It should be a wet mixture.
- Spoon the almond topping over the cranberry filling. Using the back of a spoon or a spatula, gently press the topping into the tart shell *and make sure it is evenly distributed. Lightly press remaining ½ cup cranberries into the topping and sprinkle it with the sliced almonds.
- Place the tart pan onto a baking sheet and bake for 25 minutes or until the topping turns golden brown.
- Let it cool completely before serving.
- If you use frozen cranberries, there is no need to thaw them before using them.
- Storage: The pie keeps fresh for 2 days. If storing leftovers, place a small strip of parchment paper on the cut sides and wrap just as directed.
- Crumble topping: At first, it might feel like you have more crumble than you need but this is a very crumble-heavy dessert. So, go ahead pack that all in by gently pressing as you fill topping into the crust.
- Oil: You can also use avocado oil or coconut oil (melted and cooled) in this recipe.
This tart recipe is adapted with minor changes from Amy Chaplin’s incredible cookbook At Home in the Whole Food Kitchen.
Hi – I’ve been visiting your website for years and have successfully made dozens of your recipes. The tart looks delicious and I can’t wait to try it. Could you suggest a gluten free alternative to the spelt flour that would work in the recipe? Thanks so much!
Thanks for reading my site. I am happy to hear that you liked my recipes.
To answer your question: I have not tried this myself, but I wonder if the almond flour tart crust that I use in my “Strawberry Mascarpone Tart” recipe on the blog could work as a gluten free alternative. That is a pretty basic tart crust that I use when I make similar tart recipes.
I hope this helps. Please let me know if you give it a try.
I baked the tart, I am not vegan, just liked the ingredients with cranberry and orange juice, was in the mood for sweet and sour and it came out delicious, everybody loved it!!! Thank you sooo much!
Thanks for letting me know. I truly appreciate you taking the time to leave a review.
Just made this tart, I am not vegan but by description got interested-cranberry and orange juice sounded good! Anyway came out delicious! Thank you!😋😋😋
Happy to hear that Lyuda. Thanks for coming by.
This is not the season of cranberry in here. Can I substitute it with any other fruits like apple or pear? Thanks.
I’m not a vegan, I don’t have spelt flour or brown rice flour, but I DO have almond flour and have been looking for a way to use it up, since I never waste food if I can help it. Do you think I could substitute a crust for this filling that uses traditional ingredients. I also have an abundance of cranberries in my freezer so I’m really interested in this filling and topping.
I am not sure what you mean when you say “traditional ingredients”, but I am assuming you are thinking about a tart dough made from flour and butter. If so, It might work. Though it is hard for me to be sure 100% without actually trying.
Depending on the tart recipe you are using, I recommend par-baking the tart to make sure that it is baked before adding the filling.
The cranberry-orange filling and the almond meal topping are just so delicious. I hope it works for you.
I hope this helps. Thanks for stopping by.
The tart looks fantastic. I was wondering if it would taste good without the whole spelt flour and increase the almond flour? ( Sorry I don’t know what spelt flour is.) The best of luck in your new home, Vermont is heavenly.
Thank you for your kind words about this tart. It is a favorite in our house as well.
In terms of substituting spelt flour, I would recommend whole wheat flour. With that being said, since I never tried it I cannot guarantee that it would work. Your idea of using more almond flour might work as well, but it is hard for me to guarantee without giving it a try.
I hope this helps.
Beeta @ Mon Petit Four
What a gorgeous tart! I love all the various ingredients you used to create the crust. I can just imagine how flavorful this tart is.