Bakewell Tart With Cranberry Sauce

How I condensed steps (and used cherries, not cranberries): made a quick cherry jam, set aside to cool. Made the crust with a food processor, pressed into pan, stuck in freezer. Made the filling in the processor. Baked the crust, stuck in fridge to cool a bit. Assembled, chilled, baked. Took less than three hours. Also, it’s delicious.

I think the frangipane instructions mean a stand mixer not a food processor. I made with a peach jam, delicious.

Mine came out raw even though it was golden brown... Sad!

I used a different crust (to make it gluten free), but the tart itself is excellent. I made it for Thanksgiving and it was a huge hit, everyone had a piece (there were multiple other pies as well) and my 7 year-old had two. Note that instead of the orange zest, I used the King Arthur Fiori di Sicilia (just a drop), plus we drop off almond extract. I also want to note that you do not need to chill your frangipane before baking it- just pour it in and bake it, it comes out great regardless.

I plan to make this for Thanksgiving, not at home, at a friend's house. Can I make it the day before? How will it hold up? Would love to get an answer before Wednesday! And thank you.

This was a great success save for the misproportioned frangipane, as others have noted. I made a half batch and still had a bit extra. It's clear from the image that Ms. de Boer likes a very thin layer of fruit and a very thick layer of frangipane. I made equal layers of cranberry (a bit thicker) and frangipane (much thinner) and was very pleased with the result.

Made it for Thanksgiving this year - wonderful recipe. I agree that it's a bit of a commitment with the chilling time and staggered mixing/cooking of everything, but worth it if you have the time and not too labor-intensive since it uses a food processor. I didn't change any of the ingredients/ratios, though I did end up with tons of extra frangipane as some others commented about. I just eyeballed it (used maybe half) and ended up with a perfect amount on top, & great flavor/texture all around

I have made this three times since January. And it has been a big hit each time. I did not make the crust as described (grating frozen butter) because it seemed too labor intensive - instead used Mary Berry's crust for her Bakewell tart. But this filling and almond crust are perfect. Once I made it with just cranberry puree, another with extra raspberries mixed in and another with bitter orange marmalade. delicious every time.

I made this keto, with a keto crust and sugar substitute, and used a very thin layer of jam. The nut flour crust got awfully dark and so needed to be tented. I also used the wrong size pan, nine instead of eleven inches, and so yes, there was a mound of the frangipane, and it took forever to cook. But as keto desserts go, it was pretty delicious!

It’s in the oven now. Any ideas for leftover frangipane?

This tart was absolutely delicious, from the crust to the cranberry sauce to the frangipani. My only complaint, and it's a major one, is that between the making of the crust, the chilling of the crust, the making of the frangipani, the chilling of the frangipane, the baking of the crust, the cooling of the crust, the assembly of the tart, the baking of the tart, and the cooling of the tart, this was a 7+ hour project. I will have to retire to have the time to make this tart again. I can't wait!

Made this for Thanksgiving; it turned out great. The dough for the crust, as many have noted, did not come together in the food processor, so I took others advice and added a tablespoon of water, which did the trick. A great crust, like a French Sable cookie or shortbread. I used an 8" tart pan, so I had extra filling, though not so much extra crust dough. I spread the cranberry fairly thin, though not see-through, and it was perfect. This tart loves creme fraiche with it.

More details: I baked the crust without weighting it - no problem. I added the cranberry before the shell cooled, again, no problem.

Baking this now and the massive amount of frangipane is overflowing. I sensed it was way too much, a ridiculous amount. I don’t understand how the recipe could be that off. Warning to others to go with your instincts and not use it all.

My main complaint is that it takes For. Ever. The cooling and chilling time makes this recipe a day-long endeavor. The cook times seemed off. I would cook the pastry crust more than 15 mins. And even after just 40 mins in oven, the filling was close to burning. But it tasted good!